A flavorful and spicy egg curry that combines the richness of eggs with aromatic spices, perfect for serving with rice or bread.
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Boil the eggs until hard-boiled, then peel and set aside.
In a pan, heat the oil over medium heat.
Add the chopped onions and sauté until golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute.
Add the curry powder, turmeric powder, and red chili powder, stirring well.
Pour in the pureed tomatoes and cook until the oil separates.
Add water and salt, bringing the mixture to a boil.
Gently add the boiled eggs to the curry, allowing them to soak in the flavors.
Simmer for a few minutes, then garnish with chopped coriander before serving.
Frying the eggs slightly before adding them to the curry can enhance their texture.
Adjust the spice levels according to your preference.
Serve the egg curry with rice or bread for a complete meal.
Can I use different types of eggs for this recipe?
Yes, you can use any type of eggs, such as duck or quail eggs, but cooking times may vary.
How can I make this dish vegetarian?
You can substitute the eggs with paneer or tofu for a vegetarian version.
What can I serve with egg curry?
Egg curry pairs well with rice, naan, or roti.
Can I prepare this dish in advance?
Yes, you can prepare the curry in advance and reheat it before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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