EGG CURRY

 EGG CURRY

My husband has loved eggs since his childhood and insists on having some egg dish or the other from time to time. We therefore have eggs for breakfast from time to time and also make curries with boiled eggs. As you would have experiences, egg curries are very versatile dishes and go well with Indian breads- such as naan, rotis, as well as with hot steamed rice, jeera rice and the like.

This article in Web MD speaks of the numerous health benefits of boiled eggs. 

Elsewhere in this blog you will find recipes for several types of Egg Curry including:- 

• Mangalorean Egg Curry
• Chettinad Egg Curry
• Egg Green Masala

Today's dish is for North Indian style Egg Curry which I have adapted from Dhaba Style Egg Curry by Swasthi's Indian Healthy Recipes. 

We had this for lunch yesterday and enjoyed it immensely! High recommended!! 

Ingredients:-

• Eggs, 6
• Onions, medium,  2
• Tomatoes, medium-sized, 3 
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Sugar, 1/2 tsp
• Cashews, 10 

• Bay Leaf, small size, 1
• Cinnamon, small piece, 
• Cardamoms, 2
• Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp

• Oil, 2 tbsp
• Ghee, 1 tsp
• Water, 1 to 1 and 1/4 cups
• Salt, to taste

Method:-

Wash and boil the eggs for about 8-10 minutes, allow them to cool and then peel the boiled eggs

Pierce the eggs with a fork - so that they absorb more of the masala

Peel the onions, dice them and boil them in 2 cups of water for about 4-5 minutes

Discard the water and transfer the onion to a blender. Blend the onions ( without adding any water) to make a puree. (This helps to remove the pungency of the onions). Keep aside.  

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Wash and chop the tomatoes, transfer to blender and blend them without adding any water to make a puree. Keep aside.

Slit the green chilli 

Finely chop the coriander leaves

Soak 10 cashew nuts in 1/2 cup of water for about 10 minutes. Transfer to a blender and make the cashew nut paste. Keep aside. 

Heat 1 tsp of ghee in a non-stick pan, add the boiled eggs and fry them till they become blistered and a  little golden in colour. Remove them to a plate, sprinkle a little chilli powder and garam masala on the eggs. Keep aside.

Heat 2 tbsp of oil in the same pan and add bay leaf, cardamoms, and cinnamon. Saute for a few seconds till they sizzle. To this add the onion puree and slit green chilli and saute till the onion puree turns golden. This may take a few minutes. 

Next add the ginger garlic paste and saute for a minute till the raw smell goes

Now add the tomato puree and cook till it gets well blended with the onion puree. 

Add the chilli powder, turmeric powder, coriander powder, garam masala powder and salt

Saute till the spices get well blended with the mixture, ,gives off a good aroma and the oil separates 

Add 1 to 1 and 1/4 cups of water and mix well

Cover and cook on medium heat until the gravy thickens, add sugar and check for salt and add if required. 

Add the fried eggs and dried fenugreek leaves and let the eggs simmer in the gravy 

To this, add the cashew nut paste and cook covered on medium heat for 2-3 minutes till the gravy thickens

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve the Egg Curry with roti, naan or plain rice.