Delicious and quick egg curry recipe, ready in just 20 minutes. This dhaba-style egg curry goes well with steamed rice, hot phulkas or parathas. It’s great for those days when you don’t have any veggies in your refrigerator or want to cook a quick dinner on a busy weekday. I just love making this dish during the fall-winter season. This spicy and rich egg curry is really comforting as the weather starts to get colder. So to make this dish you’ll need, some boiled eggs, yoghurt, onion, ginger garlic paste and a blend of spices. Thick in texture, this gravy is really flavourful. It’s slightly high on the spice quotient but you can make it less spicy if you want. So if you are bored with the usual egg curry then do give this recipe a try. It will surely please your taste buds.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking! Prep time:5 minutes Cook time:15 minutes Total time:20 minutes Yield:Serves 4
4eggs, boiled and peeled
1/2 cupyoghurt or dahi
2 tspcumin seeds or jeera
2 tspcoriander seeds or dhania
1/2 black cardamom or badi elaichi
3-4 green cardamom or choti elaichi
1-inch stickcinnamon or dalchini
3-4cloves or laung
1bay leaf or tej patta
2 medium-sizedonion, finely chopped
1 tbspgarlic paste
1 tbspginger paste
2 tspred chilli powder
1/4 tspturmeric powder
Salt to taste
Fresh coriander leaves, as a garnish
Heat 2 tbsp oil in a nonstick pan, to that, add the eggs. Fry until golden. Transfer it to a plate and keep it aside.
To the same pan, heat 4 tbsp oil and add cumin seeds. coriander seeds, black cardamom, green cardamom, cinnamon, clove, and bay leaf. Allow them to splutter and then turn the heat off. Transfer it to a dish and let it cool down. Grind the mixture into a smooth paste. Add water as required to get a smooth paste.
To the same oil add onions and cook for a minute. Then sprinkle sugar. It helps in giving the gravy a rich colour. Cook for another minute.
Add ginger and garlic paste. Cook until the raw smell disappears.
Add yoghurt and cook for 3-4 minutes.
Then add salt, turmeric powder and red chilli powder. Mix everything nicely.
Cook until oil begins to separate from the sides.
Add the paste and water.
Bring it to a boil and then lower the flame and cook for 4-5 minutes.
Add the boiled eggs. Cook for a minute and then turn the heat off.
Garnish with fresh coriander leaves and serve with steamed rice.
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