Delicious Egg Curry Recipe
Introduction
Egg curry is a flavorful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This recipe combines the richness of eggs with aromatic spices to create a mouthwatering curry that will satisfy your taste buds. Whether you're a fan of spicy flavors or prefer a milder taste, this recipe can be easily adjusted to suit your preferences. Let's dive into the step-by-step process of making this delectable egg curry.
Ingredients
- For the curry:
- 6 hard-boiled eggs
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 tablespoons vegetable oil
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- For tempering:
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
Instructions
1.Start by heating the vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds, bay leaf, cardamom pods, and cloves. Let them sizzle for a few seconds until fragrant.
2.Add the finely chopped onions to the pan and sauté them until they turn golden brown. This will take about 8-10 minutes.
3.Once the onions are caramelized, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4.Now, it's time to add the pureed tomatoes. Cook the mixture for about 5 minutes until the tomatoes are well cooked and the oil starts to separate from the masala.
5.Reduce the heat to low and add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 2-3 minutes to let the spices release their flavors.
6.Carefully add 1 cup of water to the pan and bring the mixture to a gentle simmer. Allow it to cook for another 5 minutes, allowing the flavors to meld together.
7.While the curry simmers, take the hard-boiled eggs and make small slits all over them using a knife. This will help the eggs absorb the flavors of the curry.
8.Gently place the eggs into the simmering curry, ensuring they are fully submerged. Cover the pan and let the curry cook for an additional 5-7 minutes, allowing the eggs to soak up the flavors.
9.After the eggs are cooked, sprinkle garam masala over the curry and give it a gentle stir. Simmer for a couple of minutes to incorporate the flavors.
10.Turn off the heat and garnish the egg curry with freshly chopped coriander leaves.
Serve the egg curry hot with steamed rice, naan, or roti for a complete and satisfying meal.
Tips and Variations
For a spicier curry, increase the amount of red chili powder or add chopped green chilies.
If you prefer a milder curry, reduce the amount of red chili powder or skip it altogether.
You can add other vegetables such as bell peppers, peas, or potatoes to the curry to make it more hearty and nutritious.
For a creamier texture, you can add a splash of coconut milk or heavy cream to the curry at the end.
Nutritional facts
Calories: 280-320 calories
Total Fat: 20-25g
Saturated Fat: 4-5g
Cholesterol: 375-400mg
Sodium: 500-600mg
Total Carbohydrate: 12-15g
Dietary Fiber: 3-4g
Sugar: 6-8g
Protein: 12-15g
Please note that these values are approximate and can vary based on the specific ingredients and cooking methods used. It's always recommended to calculate the nutritional information based on the specific brands and quantities of ingredients you use in your recipe for more accurate results.
