Egg Curry (ultra easy)
Egg Curry (ultra easy)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, egg curry (ultra easy). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Egg Curry (ultra easy) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Egg Curry (ultra easy) is something that I’ve loved my entire life.

Egg Curry is a recipe made with eggs and hot spices. It is made by giving tempering and then adding ingredients like chopped onions and tomato paste and making a wonderful Indian egg curry that is perfect with rice or chapathi. Easy Egg Curry - Tender eggs are smothered in a super rich curry sauce with a tomato and coconut base, a perfect dish for a busy weekday dinner.

To begin with this recipe, we must prepare a few ingredients. You can have egg curry (ultra easy) using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Egg Curry (ultra easy):
  1. Prepare 2 eggs
  2. Get 1 cup tomato cubes
  3. Take 1 cup onion cubes
  4. Make ready 1/2 Bay leaf
  5. Make ready 1 inch cinnamon
  6. Take 2 cardamom
  7. Make ready 2 teaspoon garam masala
  8. Prepare 1 teaspoon chilli powder
  9. Prepare to taste salt
  10. Get 1 inch ginger
  11. Prepare 3-4 cloves garlic

Then add water, green chili, and kasuri methi. Indian Egg Curry aka Anda Curry is the most alluring way of presenting eggs. Boiled eggs are simmered in onion tomato-based deliciously spiced Home Free-Ebook Recipe-index About Contact Books Advertise Search. Easy Egg Curry - Dhaba Style Anda Curry.

Instructions to make Egg Curry (ultra easy):
  1. Gring the onion and tomato cubes into a paste. You can also choose to grind them separately.
  2. In the meantime hard boil 2 eggs, peel them and prick with a fork all around and keep them aside.
  3. Keep aside the pureed tomato and onions. Now grind some ginger and few garlic cloves into a paste as well.
  4. In a pan add vegetable oil and when hot, add the 2 boiled eggs and move around until the outer skin turns golden brown.
  5. Keep the golden fried eggs aside and in the same pan add the bay leaf, cardamom and cinnamon and roast in the oil on high flame.
  6. Add the tomato onion puree into the hot pan and stir occasionally. In case you've pureed the onion and tomato separately, add only the onion puree for now.
  7. In about 3 minutes the onion will lose its raw smell. At this point add the ginger garlic paste (and the tomato paste of separately kept)
  8. Stir occasionally again till the raw smell is gone ajd oil appears at the edges.
  9. At this point att the chilly powder, garam masala and salt (mine is a bit dry but still moist and workable. You can choose how dry you want it)
  10. Add about a cup of water and mix well. Allow it to come to boil (about 5 minutes)
  11. Once the oils appear on the sides, check for salt and adjust. Then add the eggs and cover with a lid. Let it cook for 5 minutes.
  12. Take out in a serving dish. You can garnish with fresh coriander. Serve hot with rice or rotis.

Pondicherry Style Egg Curry - Muthaiy curry, Pondicherry Egg Curry. Easy, comforting and creamy egg curry recipe! Eggs are boiled, peeled and then fried in medium-hot oil, with spicy tomato curry sauce. South Indian egg curry made with boiled eggs, curry leaves & spices. This simple curry can be made easily even by beginners and pairs so well with rice, biryani, pulao, roti, butter naan, chapathi or plain paratha.

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