EGG CURRY

 EGG CURRY

Eggs have always been considered a useful addition to our diet as they have numerous health benefits. They can be had for breakfast, brunch, lunch or dinner and in so many forms. More commonly they are served as fried eggs, boiled eggs, scrambled eggs etc for breakfast and are also used in a variety of curries in our Indian cuisine. 

Today's recipe is for a delicious Egg Curry which goes great with pulao, fried rice or rotis. I have adapted this from Egg Curry in Swasthi's Indian Healthy Recipes to suit my needs.

We enjoyed this for lunch recently served with jeera rice. 

Ingredients:-

• Eggs, 6
• Onions, 2 
• Tomatoes, 3
• Small Bay Leaf, 1
• Cinnamon piece, small
• Cumin Seeds, 1/4 tsp
• Cloves,( Laung), 2,
• Ginger Garlic Paste, 1 tsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp 
• Kitchen King Masala, 1/2 tsp
• Sugar, 1 tsp,
• Water, 1 to 1 and 1/4 cup
• Kasturi Methi, 1/4 tsp
• Salt, as required
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp for garnish

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool, peel and keep aside

To make the Onion Puree:- Peel the onions and cube them. Boil them in 2 cups of water for about 4-5 minutes, drain the water, cool and transfer to blender and make a smooth paste of the onions. Keep aside

To make the Tomato Puree:- Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep aside.

With a fork, prick each of the boiled eggs. Heat 1/2 tbsp oil in a pan and lightly fry the boiled eggs  together, sprinkling a little salt on them, until they turn slightly golden. Keep aside

Heat the remaining oil in the same pan, and on medium heat add the bay leaf, cinnamon, cumin seeds  and cloves and sauté till they sizzle and give off a good aroma 

Add the freshly prepared onion paste and sauté till it turns golden in colour and the raw smell goes

To this add the ginger garlic paste and sauté till the raw smell goes

Next add the tomato puree and sauté till the mixture thickens  

Now add the turmeric powder, chilli powder, coriander powder, Kitchen King masala, sugar, and salt to taste 

Mix well and cook for another 3-4 minutes till the oil separates 

Add 1 to 1 and 1/4 cups of water and mix to form a gravy 

Boil the gravy till it thickens

At this stage, add the eggs and stir gently

Crush the kasuri methi between your palms and add to the gravy 

Cover and cook on low/medium heat for about 4-5 minutes till the eggs get well blended with the masala and absorb the flavours

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Egg Curry to a serving bowl

Serve the Egg Curry with pulao, fried rice or rotis