Friday, 14 September 2012

Egg Curry in Tomato Gravy

There are a few ways to prepare Egg curry and my favorite is my grandmother's egg curry with coconut gravy, but this north Indian version is definitely a close runner up. Ideal for when you have no coconut and a lot faster to make too.



What you'll need..
  • 3 Eggs, hard boiled and cut in half lengthwise
  • 2 Medium tomatoes, pureed
  • 1 Medium onion, chopped
  • 6-8 Curry leaves
  • 2 Dried red chillies
  • 1 Tbsp ginger-garlic-chilli paste
  • 1/2 Tsp fennel seeds
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp garam masala
  • 1 Tsp chilli powder
  • 1 Tsp coriander powder
  • 2 Tbsp cilantro leaves chopped
  • 2 Tbsp Oil
  • Salt to taste
How to..
  • Heat oil in a non stick pan. 
  • Add fennel seeds, curry leaves and dried red chillies and fry for about 20 seconds. 
  • Add ginger-garlic-chilli paste and fry for another 12-15 seconds till the garlic gets fragrant.
  • Add chopped onions and mix well. Fry for 4-5 minutes till the onions get translucent. 
  • Add tomato puree, salt, turmeric, chilli, coriander and garam masala powders. Mix well, cover with a lid and cook on medium heat for 6-8 minutes.
  • Add eggs to the gravy and continue to cook for another 5 minutes. 
  • Garnish with cilantro leaves and serve hot.
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