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Egg Curry ( Restaurant Style)

 

Egg curry restaurant style ! Here it is. In hotels mostly the gravy is pre prepared and the eggs are added on top, cooked for few minutes and then served. You can adjust the heat and the masala quantity as per your need. Don't forget to get a good colour on the eggs before cooking with the gravy, this makes sure that the outer crust stays intact and firm. A simple humble egg curry is enough for quick dinner meal. A hot naan or chapati goes well with this. Give it a try and do let us know how it goes.




Ingredients

  • 5 Eggs (boiled peeled)
  • 3 Tomatoes
  • 3 Green Chilies
  • 6 Cloves
  • 1" Sliced ginger
  • a small bunch of Coriander Leaves
  • 3 Onions
  • Oil
  • Salt to taste
  • 1 tsp turmeric powder
  • 1" Cinnamon stick
  • 4 Green Cardamom
  • 5 Cloves
  • 2 Bay Leaf
  • 1 tsp Cumin Seeds
  • 4 Tbsp yoghurt (whisked)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • water as required




Method
  1. Blend together tomatoes, green chilies, cloves, ginger and coriander leaves. Make a smooth paste and keep it aside.
  2. Fine chop the onions for even cooking.
  3. Prick the boiled eggs carefully, so that the masala goes inside.
  4. Heat oil in a kadai, add half tsp salt and turmeric powder and sauté the eggs on low heat, we want just a bit of colour on the eggs. keep it to rest.
  5. Clean the kadai and heat 2 tbsp oil on low heat for the gravy, add the cinnamon stick, green cardamom, cloves, bay leaf and cumin seeds.
  6. Add the chopped onions to it and add salt to it to help it cook fast.
  7. Whisk yoghurt in a bowl and add tumeri powder, cumin powder, red chili powder and coriander powder, mix it all together and keep it aside.
  8. Just when the onions turn translucent add the tomato masala paste. Cover and cook for 15 minutes on medium flame.
  9. Now add the whisked yoghurt paste to it. Stir it continuously or else the yoghurt might separate.
  10. Now cook the complete masala until oil separates. Add little splashes of water at regular intervals to cook it through.
  11. As soon as the oil separates add 2 cups of hot water, mix it completely, give it a boil and now add the eggs, place it gently and stir in slowly. Cook on low heat for 10 minutes.
  12. At the end add garam masala powder and turn off the flame.
  13. Serve it hot with naan or rice.

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