Egg Curry


What You’ll Need
6 hard boiled eggs
5 tbsp. vegetable/ canola/ sunflower cooking oil
2 medium sized onion cut into quarters
3 medium sized tomatoes cut into quarters
2 green chilies
2 tsp. garlic paste
2 tsp. ginger paste
2 tsp..coriander powder
1 tsp. cumin powder
1 tsp . garam masala powder
1/2 tsp . turmeric powder
1/2 tsp. red chili powder
Salt to taste
2 potatoes cut into 1″ cubes (optional)
Chopped fresh coriander leaves to garnish
2 green chilies, slit lengthwise, to garnish with (optional)

How to Make It

  1. Heat 2 tbsp. of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.
  2. Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
  1. Add the ginger and garlic pastes, all the dry spices – coriander powder, cumin powder, garam masala powder, turmeric powder and red chili powder – then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
  2. Now add 2 c. of warm water to this masala and bring to a boil on a medium flame.
  3. If adding potatoes to the curry, add them now and cook till half done.
  4. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
  5. Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using).  Serve hot with plain boiled basmati rice and a vegetable side dish.