This egg curry is effortlessly delicious. Cooked in mustard oil, and tempering of panch phoron, this curry tastes supremely earthy, nutty and delicious. It is spicy, creamy, and perfect to eat with rotis or parathas.
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What is Egg Curry?
Boiled eggs are cooked in a delicious an onion tomato based gravy with some fresh herbs and aromatics along with few spices. There are so many different ways of making this curry.
Egg curries are also famously known as anda curry in India and Pakistan. We absolutely love making eggs in various different ways and curries are usually made for lunch.
How to Make this Curry?
There are so many ways to make this recipe, and honestly there is no right or wrong. I blend together onions and tomatoes along with aromatics. You can also finely chop everything and cook the gravy base.
The most important part that sets this recipe apart from other recipes, is the use of mustard oil and tempering of panch phoron. Please don't skip this, it is what makes this recipe supremely delicious.
Once the gravy is cooked with aromatics and spices, add hot water and then add boiled eggs, along with kasuri methi, garam masala, and fresh cilantro.
How to Boil Eggs?
Take the eggs out of the refrigerator to bring them to room temperature. Heat 4-6 cups of water in a pot. Add salt. Cover and bring water to a boil. Add the eggs in the boiling water and set a timer for 13 minutes.
Prepare an ice water bath in a bowl. For this, add water and ice cubes. After 13 minutes, we add the boiled eggs in the ice water, to stop them from cooking any further.
Once the eggs cool down, you can crack the eggs by taping them on the kitchen counter lightly and peel the egg shells. Rinse the eggs after peeling to make sure there are no egg shells stuck on the eggs.
Expert Tips To Make This Recipe
- Cooking with mustard oil can be a little tricky. The key is to make sure you let the oil heat up till it smokes and then add the tempering. If you don't let the mustard oil heat up, there will be an underlying bitter taste of mustard oil in the curry. And this will definitely ruin the taste.
- If you don't like mustard oil, you can use peanut oil instead.
- I blend onion and tomatoes together in a puree. You have to cook this is generous oil, and cook it patiently. But if you feel, that your onions are always raw when you cook them this way. You can add onions and tomatoes in boiling water for 3-4 minutes and then blend it.
- Boil eggs as per instructions, under the heading how to boil eggs?
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Egg Curry
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Pot To Boil Eggs
- 1 Heavy Bottom Pan
Ingredients
To Boil Eggs and prep the eggs for curry
- 6 Eggs
- 4-6 Cups Water
- ½ Tsp Salt
- ½ Tsp Red Chili Powder
- ¼ Tsp Turmeric
For Curry
- 1 Cup Onion Roughly Chopped
- 1 Cup Tomatoes Roughly Chopped
- 4 Cloves Garlic
- 1 Inch Ginger
- 2 Thai Green Chilies
- 3 Tbsp Mustard Oil
- 1 Tsp Panch Phoron
- 1 Dried Red Chili
- 5-6 Curry Leaves
- 1 Tsp Red Chili Powder
- 1 Tsp Cumin Coriander Powder
- ¼ Tsp Turmeric
- 1 Tsp Salt
- 2 Cups Water
- ½ Tsp Garam Masala
- 1 Tsp Kasuri Methi
- 2 Tbsp Cilantro
- 2 Tsp Cream
Instructions
Boil The Eggs
- Take the eggs out of the refrigerator to bring them to room temperature.
- Add water to a pot on high flame. Then add salt. Cover and bring the water to a boil.
- Once the water comes to a boil, add eggs to the water.
- Cook them for 13 minutes.
- In a bowl, add cold water and ice cubes.
- Once, the eggs are boiled for 13 minutes. Transfer the eggs in the ice water.
- Once the egg cools completely, crack the eggs and peel the egg shells.
- With a knife put small cuts, on the boiled eggs, so the spices can get in the eggs and develop flavor.
- Sprinke pinch of salt, red chili powder and turmeric. fry the eggs with a teaspoon of oil and then let them set aside.
For the Curry
- In a blender add roughly chopped onions, tomatoes, garlic, ginger and one green chili. Blend everything in a puree.
- Add mustard oil to a heavy bottom pot. Let it heat up until it smokes.
- Reduce the flame and add panch phoron. Let it splutter. Add dried red chili, and one green chili along with curry leaves.
- Now add the pureed onions and tomatoes.
- Add salt, red chili powder, turmeric and cumin-coriander powder. Mix everything well. Let it cook on medium flame.
- You will notice the water will evaporate and the oil starts to separate from the curry. That's when the onions and tomatoes are properly cooked.
- Once the oil starts to separate, add hot water. And mix well.
- Then add the eggs, garam masala and kasuri methi.
- Mix everything well and bring it to a simmer.
- Garnish with fresh cilantro and drizzle of cream.
Notes
- Heat the mustard oil and let it smoke. If you don't do this, you will taste the bitterness of the mustard oil in the curry, which will completely ruin the taste of the curry.
- Panch phoron is a beautiful blend of whole spices like cumin, fennel seeds, nigella seeds, mustard seeds and fenugreek seeds.
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