Saturday, 28 June 2014

Egg Curry

Egg Curry with rice is another comfort food of the Bongs but nevertheless has a universal appeal…. Sharing with you the recipe of this special curry…

Egg Curry

Egg Curry



  • 6 Eggs hard boiled
  • 4 onions, 3 sliced and 1 pasted
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 3 large potatoes peeled and cut in big dices
  • 1 big tomato pasted
  • 3 green cardamoms
  • 2 sticks of cinnamom
  • 3 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • Salt and sugar to taste
  • Mustard oil as per requirement


First pressure cook the potatoes with some salt upto 5-6 whistles. Keep aside. Heat oil in a skillet and fry the boiled eggs golden. Now in the same oil splutter whole garam masalas, bay leaf, cumin seeds. Add onion slices and fry them golden brown, add the onion, ginger and garlic paste, sauté for a few minutes add the tomato paste. Add all the powdered masalas, salt n sugar and fry till the oil separates from the masala. Add the boiled potatoes and eggs. Add warm water according to the thickness you want and let it simmer on medium heat for 5 minutes. Your egg curry is ready to be served.

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