Egg Curry I feel is one of the most underrated Indian dishes. I feel like its forgotten wonder of the cuisine. Barely ever do I go to a nice Indian restaurant and find Egg Curry on the menu. This being said, Egg curry is a subtle staple in our households. Let me give you a master class on mastering this dish.

||Serves 5||

  1. Eggs – 5 Hard Boiled and peeled
  2. 3 tbsp Oil
  3. 2 tsp Fennel Seeds
  4. 2 large Onions chopped
  5. 2  large Tomatoes chopped
  6. 2 tsp Ginger Garlic Paste
  7. 2 tsp Chilli Powder
  8. 2 tsp Coriander Powder
  9. 1 tsp Turmeric Powder
  10. 1 tsp Salt to taste
  11. 1/2 tsb yogurt

  • Heat 1 tblspn oil in a pan, add in the fennel seeds and let it sizzle for a minute.
  • Add the onions and salt. Saute till they turn a little dark.
  • Add the ginger garlic paste and saute.
  • Add the tomatoes and mix well. Cover and cook on a low heat till it gets mushy.
  • Switch off the heat and let the mix cool down for 4-5 minutes.
  • Transfer the mix to a blender, and churn it until almost liquid.
  • Put the churned mix back into the pan and start cooking
  • Add the yogurt and mix well.
  • While the mix bubbles, boil the eggs.
  • Once the eggs are boiled, peel the shell and add it to the boiling gravy.
  • Serve with Roti/Rice.



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