This is a rich creamy and delicious egg curry quite different from other egg curries. It is a curry with onion-based gravy. It is easy to prepare and goes well with all Indian breads and rice.
Ingredients
1. Boiled eggs – 4
For frying eggs
1. Oil – 1 Tbsp
2. Turmeric powder – ½ tsp
3. Kashmiri chilli powder – ½ tsp
4. Pepper powder – ½ tsp
5. Salt to taste
For the Masala paste
1. Sliced onion – 2 large
2. Ginger – 1 inch
3. Garlic cloves – 8
4. Green chilli – 4
5. Cashew nuts – 8
6. Coriander leaves – ½ cup
7. Mint leaves – ¼ cup
8. Curd – 3 Tbsp
For the curry
1. Oil or ghee – 2 Tbsp
2. Cardamom – 3
3. Cloves – 3
4. Cinnamon – 2 inch piece
5. Bay leaf – 1
6. Turmeric powder – ¼ tsp
7. Cumin powder – ½ tsp
8. Black pepper powder – ½ tsp
9. Garam masala – ½ tsp
10. Kasuri methi – 1 tsp
11. Salt to taste
12. Coriander leaves to garnish
13. Fresh cream – 4 Tbsp (optional)
Preparation
1. For the masala paste: Heat oil. Add sliced onions, ginger, garlic, green chillis and cashew nuts. Sauté for 2-3 minutes. Add coriander leaves. Mix well and remove from fire. Cool and grind to a smooth paste adding curd. Keep aside.
2. For frying the eggs: Shell the boiled eggs and make cuts on its sides. Heat oil, add turmeric powder, chilli powder, pepper powder and salt. Stir fry on low flame. Add the eggs and stir fry for 2-3 minutes till golden brown. Take out the eggs and keep aside.
3. For the curry: Add oil to the same pan used for frying eggs. Add whole spices. Stir fry for a minute.
4. Add the masala paste. Cook on low heat for 3-4 minutes, stirring continuously.
5. Add the spice powders and salt. Mix and cook covered for 3-4 minutes till oil separates.
6. Add kasuri methi and cook on low heat for 2-3 minutes till oil separates.
7. Add 1 cup of water. Let it boil. Add fresh cream if using. Add the fried eggs. Mix and cook covered for 5 minutes on medium flame. Remove the lid.
8. Add chopped coriander leaves. Add water if required. Simmer for 2 minutes and remove from fire. Serve hot.
Tips
1. Fried paneer can be used in place of eggs for paneer curry.
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