Here's a simple and tasty recipe for egg curry:
### Ingredients:
- 6 hard-boiled eggs, peeled
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 cup coconut milk (optional, for a richer curry)
- 2 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
### Instructions:
1. **Prepare the Eggs:**
- Make a few shallow slits on the boiled eggs. This helps them absorb the flavors of the curry.
- Heat a little oil in a pan and lightly fry the boiled eggs until they get a slight golden crust. Set aside.
2. **Prepare the Curry Base:**
- Heat the remaining oil in a large pan.
- Add cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté until they start to crackle.
- Add the chopped onions and fry until they turn golden brown.
- Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell goes away.
3. **Cook the Tomatoes and Spices:**
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
- Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a few minutes until the spices are well incorporated.
4. **Simmer the Curry:**
- Add coconut milk (if using) and some water to achieve the desired consistency of the gravy. Stir well and bring it to a gentle boil.
- Add salt to taste.
5. **Add the Eggs:**
- Carefully add the fried eggs to the curry. Stir gently to coat the eggs with the gravy.
- Let the curry simmer for about 10 minutes on low heat to allow the flavors to meld.
6. **Final Touches:**
- Sprinkle garam masala on top and mix well.
- Garnish with chopped coriander leaves.
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