Recipe: Indian Egg Curry

Indian egg curry. Photo: Nashi Dasgupta
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This is a traditional Indian egg curry recipe which is popular in north India especially in the West Bengal region.

It is a spicy tangy curry eaten with rice or roti wraps.

Ingredients:

  • 4 Boiled Eggs
  • 2 tablespoon oil
  • Salt according to your taste
  • 5-7 cumin seeds
  • 2 cardamom
  • 2 cloves
  • 1 tiny cinnamon stick
  • 1 teaspoon of ginger and garlic paste
  • half teaspoon chili powder
  • half teaspoon of cumin powder
  • 1 teaspoon coriander powder
  • pinch of turmeric powder
  • half teaspoon garam masala (This is a powdered mixture of all whole spices)
  • 2 tomato chopped or half can of tomato puree
  • 2 chopped onions

Procedure: Add the oil in a nonstick pan.

After the pan is heated, add the whole spices (cumin seeds, cardamom, cloves and cinnamon stick) and let it start roasting with a flickering noise and aroma, then add the chopped onions and mix well at a low-medium heat.

Let the onion brown, then add the ginger-garlic paste with the powdered spices (chili, cumin, coriander, and turmeric) and mix well.You will start getting a nice aroma.

Once the onion and spices are mixed well together, now add the chopped tomatoes or the puree and let it cook.

Do not add water, because tomato separates a bit of water on its own. You can add salt so that tomato cooks faster.

After 5-7 minutes keep stirring, once the onion-tomato mix is nice red-brown in color, add garam masala powder and the boiled eggs. You can now add some water if you want a nice curry.

Let it boil for 5-6 minutes more, once you start seeing the oil separating on the top, turn off the gas.

Garnish it with coriander leaves.

Serve hot with steamed rice or roti wraps.

Tip: If you don’t like spicy, you can add a cup of coconut milk to the curry which will give it a nice sweet flavour.

If you want you can separately fry the boiled eggs and add it in your curry by simply adding a teaspoon of oil, a pinch of turmeric powder and chili powder in a pan, add the boiled eggs and start mixing to give it a fried layer.

Nashi Dasgupta

Food, fashion and a travel enthusiast. Taurean, sweet, creative. Loves photography. Pink is her favoruite colour. Loves Instagraming! From India, she is currently living in Auckland, and studies at the NZ Radio Training School.
Nashi Dasgupta
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