Boiled egg curry recipe

Boiled egg curry is a gravy like, semi thick egg curry and is very simple and easy to make recipe . It can be made with readily available ingredients . Boiled egg curry recipe is enjoyed by everyone who likes to eat eggs. This is mostly eaten during lunch and dinner. The fragrance of this curry while cooking it is absolutely amazing . The taste of it is also super delicious . Try it and check out for yourself it’s a no fail recipe, if followed properly. Eaten with rotis, it is very filling delicious and a complete meal.

This dish would become your absolute favourite and go to recipe to cook eggs for dinner or lunch as it is that delicious . It can be eaten with both rice Steamed rice recipe and rotis , tastes best with ghee laden rotis Easiest everyday Roti recipe (Whole wheat flat bread) or plain parathas .

Ingredients for boiled egg curry recipe

Boiled eggs – 4 to 6

To fry the eggs

  • Oil – 1 tbsp
  • Red chilli powder – ½ teaspoon
  • Turmeric powder – ½ teaspoon
  • Coriander powder – ½ teaspoon
  • Salt – about 2 pinches

For the gravy

  • Cloves – 3
  • Green cardamom – 2
  • Cinnamon stick -1
  • Cumin seeds – 1 tsp
  • Onions – 2 medium sized finely chopped
  • Ginger garlic paste – 2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – ½ tsp
  • Garam masala powder – 1 tsp
  • Black pepper powder – about 2 pinches
  • Tomato paste- 2 tomatoes roghly chopped and blended into a smooth paste
  • Cashew – 9 to 10 grounded into a powder
  • Water – 1 ½ cup
  • Fenugreek leaves – 1 tsp
  • Coriander leaves for garnishing

Method

For frying and tempering the eggs

Firstly take 4 to 6 eggs and boil them in water for about 10 minutes. Cool it and then remove the shells of the eggs, and prick it all over with a fork. Pricking the eggs is important so that while tempering the spices penetrate into the egg and give it a nice flavour .

In a pan add 1 teaspoons of oil, and let it heat up a little bit. Not much because we are going to add powdered spices directly into it , and it must not burn. So keep the flame very low.

Now to the pan add ½ teaspoon red chilli powder , ½ teaspoon turmeric powder , and ½ teaspoon coriander powder and about 2 pinches of salt . Stir it for a moment and add boiled eggs to it and stir

Stir and cook it till the eggs develop a coat around it and change in color. If it splutters too much you can cover it with a lid and cook for about 2 to 3 minutes. Keep stirring the eggs occasionally . Keep the flame on low all throughout . Let the eggs change color and develop a coat of spices around it. Remember to keep the flame on low. Putting it on medium or high would burn the powdered spices, and give the eggs a very bitter taste, we don’t want that .

After the eggs are cooked properly and have changed color and developed a layer of fried powdered spices, switch off the flame and keep it aside .

To make the gravy for the curry

In a kadhai or wok , add 2 tbsp of oil and add 3 cloves , 2 green cardamoms , 1 cinnamon stick of about 2 inches long , 1 tsp cumin seeds and stir . Let the whole spices splutter for a bit , and then add 2 finely chopped medium sized onions and stir . Now here we have the cook the onions really well , so that the rawness of it goes away. We have to brown the onions completely. Keep stirring in between so that they don’t burn. On a medium flame let the onions cook properly and change it color to brown .

Just to sauté the onions till translucent won’t do. Browning them properly is a key thing to this recipe. It would give it a particular color , taste and texture to the dish. Also make sure to not put them on a very high flame otherwise they will just change the color from the outside and not completely cook from the inside. Hence keep it on a medium flame so that they do not burn , slowly change color and cook properly .

After the onions turn brown in color its now time to add the ginger garlic paste. So add two tsp of ginger garlic paste and stir well . Cook it till the raw smell of the ginger and garlic goes away , and they cook properly . Keep stirring it so that it doesn’t burn, and stick to the bottom of the kadhai .

Once the rawness of the ginger garlic paste goes away , its time to add the tomatoes . take 2 medium sized tomatoes . chop them roughly and blend them into a fine paste in a blender . now add this paste to the kadhai and stir well . mix it well with the ginger garlic paste and the onions .

Now its time to add the powdered spices . Add 1 tsp of red chilli powder , ½ tsp of turmeric powder , 1 tsp coriander powder , ½ tsp cumin powder , 1 tsp garam masala powder , and about 2 pinches of black pepper powder and stir well .

Cook it well for about 2-3 minutes and keep stirring in between. If the spices are too dry add a little bit of water about 1 tbsp and mix it well so that the spices cook well . Cook the mixture well till rawness of the tomatoes goes away and the powdered spices and the paste leaves oil.

To this paste add cashew powder . take 9 – 10 cashews in a blender and ground them into a fine powder , now add this powder to the mixture in the kadhai and mix well . see that there are no lumps of the cashew powder mix it well .

To this now add 1 ½ cup of water and bring it to a boil. You can put it on a high flame and let the curry cook properly . you can also cover it with a lid and let it cook for about 10 to 15 minutes till the water reduces to half its quantity.

Take the boiled and tempered eggs that we kept aside, and add them to the kadhai. Add it with the oil that was used for frying the eggs, it would enhance the flavour of the curry . mix well . cover and cook it for about 2 to 3 minutes more.

The curry should not be very thin. It should reach a gravy like consistency,when the curry reaches a gravy like consistency it is ready to be served.

Add 1 tsp of fenugreek leaves and mix well and then finely chopped coriander leaves to garnish the curry .

This curry can be enjoyed with rotis and rice. It tastes best with rotis and thick plain parathas .