Quick Egg Curry Indian

A Quick Egg Curry Indian for all working women and men too!

This curry is easy to make at the same time it’s quite healthy. You can just prepare Egg Curry Indian merely in twenty mins. Sometime when we are in a hurry and don’t know what to cook at this time you could make this Quick Egg Curry! it’s delicious, nutritious, low fat and kids will love them.

Quick Egg Curry Indian

Yesterday my hubby enjoyed them with steamed rice. Also he relished the cottage cheese puffs which I made yesterday. Planning to make Cottage Cheese Paratha today sorry guys I can just keep cooking and cooking all the while.

Quick Egg Curry Indian

Infact I have started experimenting with raw photography now. Still exploring the tricks and trade of food photography. Todays post images will say it all if it’s good Or not ;) I will keep learning and implementing!

Gearing up for tomorrow as it’s 15th August India’s Independence day. Guess it’s more or less become like a holiday now for everyone. Anyways I don’t wish to go into a political mode as I hate politics and people involved in them (:

Mostly people celebrate making home made sweets st home during independence day. My mom makes patoli its a turmeric leaf wrapped with filling of jaggery and coconut. I will miss that mom tomorrow.

Keep all the spices handy. Combine tomatoes, onion and ginger-garlic paste into a processor. Grind until smooth mixture is formed. Add little water if required. I don’t have a pic for this one.

Take a vessel add oil place on medium heat. Once oil is hot reduce the temperature. Now add mustard seed, fenugreek seed, urad dal, curry leaves, dried red chilies, asofoetida, cumin seed, caraway seed and sugar. Saute all nicely on low fire for a minute.

Quick Egg Curry Indian

Once they are crackling add the grounded paste. Keep stirring and saute for 3 to 4 mins. The mixture will start thickening add water to it.

Quick Egg Curry Indian

Add all the spices from number 15 to 23. Stir all nicely. It’s time to add the eggs. Just break the egg one by one into the gravy and keep some space between them. Please refrain from stirring. Cover with a lid for 4 to 5 mins on medium heat. Allow the eggs to cook.

Quick Egg Curry Indian

Once the eggs are cooked add salt. Check the taste add if spice Or salt if required. Now cook for another 2 to 3 mins. Switch off the gas cover with a lid. Garnish with coriander leaves and slices of boiled egg. Serve hot with steamed rice.

Notes;

  1. While you add eggs it’s important you keep some space between the eggs. Also it’s crucial you don’t stir in between else you will have scrambled eggs. Once the eggs are cooked then you can stir but gently.
  2. If you garnish your curry with slices of boiled eggs it looks presentable and your kids, family will love them.
  3. You can alter the spices as per your preference.
  4. You could add boiled eggs if you wish to. While boiling eggs just add a t/s of salt Or vinegar this helps the egg shells not to crack.

Quick Egg Curry printable version below:

Quick Egg Curry Indian
 
Prep time
Cook time
Total time
 
Maria@flavorsofmumbai.com:
Recipe type: meals, egg recipes
Cuisine: Indian
Serves: 2
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 4 eggs
  • 4 dried red chilies
  • 1 tbsp oil
  • 10 to 12 curry leaves
  • ½ t/s mustard seed
  • ½ t/s urad dal (split gram)
  • ½ tbsp cumin seed (jeera)
  • 1 tbsp caraway seed (shahi jeera)
  • a pinch of asofoetida (hing)
  • ½ t/s fenugreek seed
  • 2 to 3 tomatoes chopped into chunks (use 2 if tomatoes are big sized)
  • 2 onion medium sized chopped into chunks
  • 2 tbsp ginger-garlic paste
  • 1 cup water Or as consistency required
  • ½ t/s turmeric powder
  • 1.5 tbsp garam masala powder
  • 1.5 tbsp kitchen king masala
  • 1 tbsp coriander seed powder
  • 3 whole green chilies slit from center
  • 2 tbsp red chili powder
  • 1 tbsp biryani masala powder
  • 1 tbsp cumin seed powder
  • 1 tbsp fennel seed powder
  • 1 t/s sugar
  • few coriander leaves for garnishing
  • salt as per taste
  • 2 boiled eggs for garnishing (optional)
Instructions
  1. Keep all the spices handy. Combine tomatoes, onion and ginger-garlic paste into a processor. Grind until smooth mixture is formed. Add little water if required.
  2. Take a vessel add oil place on medium heat. Once oil is hot reduce the temperature. Now add mustard seed, fenugreek seed, urad dal, curry leaves, dried red chilies, asofoetida, cumin seed, caraway seed and sugar. Saute all nicely on low fire for a minute.
  3. Once they are crackling add the grounded paste. Keep stirring and saute for 3 to 4 mins. The mixture will start thickening add water to it.
  4. Add all the spices from number 15 to 23. Stir all nicely. It's time to add the eggs. Just break the egg one by one into the gravy and keep some space between them. Please refrain from stirring. Cover with a lid for 4 to 5 mins on medium heat. Allow the eggs to cook.
  5. Once the eggs are cooked add salt. Check the taste add if spice Or salt if required. Now cook for another 2 to 3 mins. Switch off the gas cover with a lid.
  6. Garnish with coriander leaves and slices of boiled egg. Serve hot with steamed rice.
Nutrition Information
Serving size: 2 to 3 people


Comments

  1. sunita says

    Hi Maria

    Your recipe came as a savior to me as i wanted to make something different and your ingredients are so simple and easy on hands, it was so delicious and tasty, whenever i want any recipe, just blog yr recipe and there i am with a delicious recipe on hand.

    thanks so much maria and Belated Happy Independence Day

    Take Care &Luv
    Sunita

    • maria says

      Great Sunita wish you a great weekend ahead :) you are always welcome and also thankyou for being the first one to comment as usual!

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