Egg Curry is a easy, quick and delicious recipe which is prepared in the thick gravy it is similar to the one which is served in restaurants. Whenever I don’t have veggies in the fridge it is the first option which comes in my mind for lunch or dinner. Spicy Egg Curry is a popular Indian curry which is best enjoyed with plain rice or flatbread. This Punjabi egg curry is one of my favorite go-to egg recipes because not only is it easy to make, it’s also incredibly flavorful. You add hard-boiled eggs to a spiced tomato sauce and in less than 30 minutes, dinner is done. Try this recipe and your family will fall in love with it.
Preparation Time: 15mins ∏ Cooking Time: 25mins ∏ Servings:2
Level: Intermediate(medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 5-6 hard boiled egg(peeled)
- 2 inch roughly chopped ginger
- 4-5 garlic clove chopped
- 2 medium onion roughly chopped
- 2 medium tomato roughly chopped
- 1 green chilly roughly chopped & 2 chilly slits
- 1 medium onion chopped in squares
- 1/4 cup finely chopped fresh coriander leaves
- 1 teaspoon cumin seed
- 1 teaspoon turmeric powder
- 1/2 teaspoon amchoor powder (optional)
- 1 bay leaf (Tej patta)
- 1 teaspoon red chilly powder
- 1 teaspoon meat/chicken masala powder
- 1/2 teaspoon black pepper (optional)
- 1/2 teaspoon garam masala powder
- 2 cloves
- 1/2 cup water (or as needed)
- Salt as per taste
- 3-4 teaspoon vegetable oil
How to make Egg Curry:
Step1: Take boiled egg and using tooth pick or fork prick them from all sides (this is to avoid busting of egg while frying and also curry will go inside the egg which makes it more tasty). Now sprinkle 1/2 teaspoon turmeric powder,1/2 teaspoon salt & 1/2 teaspoon red chilly powder over the pierced eggs and mix them well and keep aside for marination for 5 mins.
Step2: In the meanwhile when eggs are resting, In a blending jar add roughly chopped onion, garlic, chilly, ginger and tomato and blend them into a thick smooth paste (don’t use water)
Step3: Heat a pan and spread some oil, now add marinated eggs for shallow frying on medium flame for 3-4 mins till its outer layer becomes golden brown in colour, keep stirring.Now switch off the flame and remove eggs in a plate so that it will cool down fast. After 5 mins or when the eggs becomes cool to handle, cut them into 2 pieces using knife (its totally optional you can even use the whole egg in the curry)
Step4: Now heat the same pan and add oil, let the oil heat then add cumin seeds along with bay leaf & cloves. Let the seed crackle then add slit green chilly and onion squares.Mix everything well and let the onion fry till it becomes golden brown.
Step5: Add turmeric powder, red chilly powder and meat/chicken masala. Mix and cook it for a minute on medium flame.Once it is roasted for a while then add onion-tomato puree, mix everything well, cover the pan and fry the masala for 4-5 minutes on low medium flame, keep stirring in between.
Step6: Keep cooking the masala till the oil separates from masala paste.Add 1/2 cup water and stir it and let the curry boil for 2-3 minutes on medium high flame.Then add salt as per taste & mix it (keep in mind we have added some salt while marinating eggs)
Step7: Now add garam masala, amchoor powder & black pepper.Now its time to add the fried eggs in the curry one by one, mix it with the gravy.Cover the pan and let it cook for 3-4 minute on medium flame.
Step8: Now check the gravy thickness and salt.
Garnish it with fresh coriander leaves and onion.Egg curry is ready to be served. Enjoy it with Chapati,Naan or rice.