Spicy Egg Curry RecipeSubmitted by: Rose Mary | Date Added: 2 Jun 2014
Listed in: Chicken and Poultry
Boiled eggs - 4
Whole spices ( 2 bay leaves, 2 cardamom, 1/2 inch cinnamon stick, 2 cloves)
Onion - 1
Tomato - 3
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilli powder - 3 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Garam Masala - 1 tsp
Oil - 4 tbsp (60 ml)
Salt as per taste
Coriander leaves - to garnish
Chop the onions and then grind to make a paste and keep aside.
Blend the tomatoes in blender and keep aside.
Heat the oil in pan.
Add the whole spices (optional)
Add the onion paste and saute until light brown.
Then add ginger and garlic paste and saute for one more minute.
Add turmeric powder, chilli powder and coriander powder and saute in low flame until the oil start to separate
Add the blended tomato and fry for a 2 minutes.
Add some hot water to get the gravy to a medium consistency.
Add salt and then cover and cook for a 5 minutes.
Now add the boiled eggs (you can either cut them in halves or make some slits if you are putting them as whole).
Sprinkle the garam masala and gently cover the eggs with the gravy.
Put the lid on and cook for 2 more minutes in low heat.
Garnish with some coriander leaves and serve with tandoori roti, nan or chapatis..
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