How to Make Egg Curry Masala

Eggs are a rich source of proteins. Most vegetarian people are flexible to add eggs to their diets due to their health quotient. This Egg Curry recipe is rich enough to be served in parties etc as addition of cashew nuts, khus khus and melon seeds give it a hotel like taste and texture.

Non vegetarian dishes taste great but they take whole lot of preparation and cooking time. But as there is an exception to everything, there is an exception to the above mentioned fact too! Well, that exception is the egg gravy recipe!

The egg gravy recipe can be cooked easily and takes much lesser time in comparison of other non-vegetarian dishes. It can be prepared with a thick gravy or with a thin gravy depending on your choices and expectations.

You can make it with the most easily available ingredients in your home. You can use tomatoes in it and if, for some reason, you do not want to add tomatoes, you can replace them with curd. The curd adds a brilliant sour taste to the gravy. You can also create your own balance in the spices depending on how much spicy or less spicy you want your egg gravy to be.

The color, texture and of course, the taste of egg gravy is so special and delightful that I often make it for my family. Moreover, it is an interesting way to give calcium, protein and vitamin C to your loved ones. Garnish it with fresh chopped green coriander and do not forget to click a pic when you are done with your egg gravy recipe!

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Egg Curry Masala

Eggs are a rich source of proteins. Most vegetarian people are flexible to add eggs to their diets due to their health quotient. This Egg Curry recipe is rich enough to be served in parties etc as addition of cashewnuts, khus khus and melon seeds give it a hotel like taste and texture.
Course Lunch
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Author Anju Bhagnari

Ingredients

  • Boiled Eggs 4
  • Onions 2
  • Tomatoes 3
  • Cashewnuts 10
  • Khus khus 1 teaspoon
  • Melon seeds 1 tablespoon
  • Milk ¼ cup
  • Bay leaf 1
  • Cloves 5
  • Cumin seeds 1 teaspoon
  • Cinnamon stick ½ inch
  • Green chilli 1
  • Ginger-Garlic paste 1 teaspoon
  • Red chilli powder ½ teaspoon
  • Garam masala powder ½ teaspoon
  • Turmeric powder ¼ teaspoon
  • Kasuri Methi 2 pinches
  • Water 3 to 4 cups
  • Oil 2 to 3 tablespoons
  • Fresh coriander leaves 1 tablespoon

Instructions

  1. Warm the milk and soak the Cashewnuts, khus khus and melon seeds for 30 minutes.
  2. Slice the onions. Blanch the tomatoes and remove the skin.

  3. Cut finely the green chilli and the green coriander leaves.
  4. Heat 2 tablespoons of oil in a non stick pan on low flame.
  5. Add the sliced onions and let caramelize for a few minutes.
  6. When they turn golden brown in colour,shut off the flame. Remove with a slotted spoon.

  7. Take them in a mixer jar along with the blanched tomatoes, Ginger-Garlic paste, green chilli.
  8. Add all seasonings like salt, red chilli powder, turmeric powder, garam masala.
  9. Also add the soaked Cashewnuts-khus khus-melon seeds. Grind to a smooth paste.

  10. Again, heat the same pan and add 1 tablespoon oil. Keep the heat low.

  11. Add the cloves, cinnamon stick, bay leaf and the cumin seeds.
  12. When the cumin seeds start to crackle, quickly crush the kasuri Methi and add too.
  13. Put in the grinded mixture and stir fry till the mixture leaves oil from the sides.
  14. Add water as per the gravy consistency preferred. Bring to a boil. Check and adjust seasonings.

  15. Lastly, the eggs are to be added. Shell and cut in half. Add to the gravy and simmer with a lid on for a few minutes.

  16. Whole eggs can also be added. Prick them in 2 or 3 places with a toothpick so that they absorb the gravy flavors

  17. Garnish with chopped fresh coriander leaves and serve hot.

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