EGG CURRY RECIPE

 Egg Curry

Fixings Egg Curry: 

  • Bubbled and shelled eggs-6 
  • Turmeric Powder-1/4 tsp 
  • Red Chili Powder-1/4 tsp 
  • Cumin seeds-1 tsp 
  • Green Chillies, cleaved 1-2 
  • Onions, fine cleaved 2 medium (all out around 150 gms) 
  • Ginger, squashed 1.5 tsp 
  • Garlic, squashed 2 tsp 
  • Curd/Yogurt Spice Mix: 
  • Whisked Curd/Yogurt-4 tbsp 
  • Turmeric Powder-1/4 tsp 
  • Red Chili Powder-1 tsp 
  • Coriander Powder-1 tsp 
  • Garam Masala Powder-1/2 tsp 
  • Tomato Purée-5 tbsp 
  • Kasuri Methi (Fenugreek leaves), cooked and squashed 1 tsp 
  • Salt-1 tsp 
  • Refined Oil-3 tbsp

Readiness: 

  • Bubble and shell the eggs. Include the turmeric and red bean stew powder and blend it to cover the eggs. 
  • Presently take a skillet and fry the eggs on low warmth for around 2-3 mins till brilliant. Put in a safe spot. 
  • Slash the onions and the green chillies. Strip and pound the ginger and garlic. 
  • Ideally use readymade tomato purée accessible in stores on the other hand mix 2 little red tomatoes and utilize that. 
  • Dry dish the Kasuri Methi (Fenugreek leaves) and squash it with your hand when cool. 

Procedure: 

  • Warmth oil in a container and include cumin seeds. When it splutters, include the slashed green chillies and give a blend. 
  • Include the hacked onions and add 1 tsp salt to taste. Fry on medium warmth for 7-8 mins till light earthy colored. 
  • Presently include the squashed ginger and garlic and fry on low warmth for 2 mins. 
  • Include the tomato purée and fry on medium to low warmth for around 4 mins with a sprinkle of water. Cook till oil isolates. 
  • Presently lower the warmth, include the curd/yogurt-flavor blend and blend it well. Proceed to mix and cook on low warmth for around 3 mins till oil isolates. 
  • Include 150 ml water, blend and spread and cook on low warmth for 5 mins till the sauce is cooked. 
  • Presently include the broiled Kasuri Methi(Fenugreek leaves, give a blend. 
  • Take the seared eggs, make 2 cuts on each and include into the sauce. 
  • Include 50 ml water and spread and cook on low warmth for 3 mins. 
  • Present with rice or roti.

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