Egg Curry

Cooked in mustard oil, with tempering of panch phoron, this egg curry is supremely delicious. It is cooked in onion- tomato base with aromatics, spices and fresh herbs, and it is so good. Serve it hot with rotis or parathas.

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Course: Main Course

Cuisine: Indian

Keyword: 20 mins Easy Recipe, Egg Curry

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 164kcal

Author: Aayushi Patel

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
1/2 Tsp Salt
1/2 Tsp Red Chili Powder
1/4 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
1/4 Tsp Turmeric
1 Tsp Salt
2 Cups Water
1/2 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 tsp 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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