Egg Curry Recipe
Serves 815 mins prep45 mins cook
Restaurant quality egg curry that is easy, delicious and packed with aromatic Indian spices. A quick, popular Indian curry for weeknights or parties, that would be fantastic with rice or flatbreads.
0 servings
What you need
Instructions
1 In a large cooking pot, heat the oil over medium. Add the onions and sauté until light golden brown, stirring occasionally, [timer minutes=15]15 to 25 minutes[/timer]. 2 Add garlic and ginger, and fry for about [timer minutes=4]4 minutes[/timer]. Stir in garam masala, chili powder, turmeric, ground coriander, ground cumin and cook about [timer minutes=2]2 minutes[/timer]. 3 Then add the tomatoes, tomato paste, and cook for [timer minutes=5]5 minutes[/timer]. Add whisked yogurt, cashew butter, kasuri methi, green chili and salt. Cook for [timer minutes=5]5 minutes[/timer]. 4 Add 1½ cups water, lower the heat and simmer, for about [timer minutes=15]15 minutes[/timer], stirring occasionally. Let the mixture thicken, while the oil surfaces on top. Stir in ½ teaspoon garam masala. Adjust the consistency of sauce, if needed, with additional 1/2 cup water. 5 Prick or make cuts in 6 boiled eggs and add it to the sauce. Cut the remaining eggs into half and place on top, yolks facing up. Simmer for [timer minutes=5]5 minutes[/timer] until eggs are warm. Stir in half the cilantro and sprinkle the rest on top.View original recipe