Thursday, November 25, 2010

Egg Ni Curry


6 Hard Boiled Eggs

6 Tbsp Vegetable Oil/Cooking oil
3 Medium Onions
3 Medium Sized Tomatoes
1 Medium Sized Capsicum
2-3 Green Chillies
2 Tspn Garlic Paste
2 Tspn Ginger Paste
2 Tspn Coriander Powder
1 Tspn Cumin Powder
½ Tspn Turmeric Powder
½ Tspn Red Chilli Powder
Salt to Taste
Chopped Fresh Coriander Leaves to Garnish
2 Potatoes cut in 1” cubes (optional)


  1. Heat 3tblspn cooking oil in a deep pan and when hot add 2 cut onions (medium pieces).

  1. Fry the onions till golden brown. Turn off the heat.

  1. Remove the onions from the pan and put them in the grinder or food processor.

  1. Grind the cooked onions, tomatoes and green chillies into a smooth paste. Try not to add water while grinding, if possible.

  1. Cut the remaining 1onion and capsicum into small pieces and keep aside.

  1. Heat the remaining oil in the same pan and add the cut onion and capsicum. Fry till it is golden brown.

  1. Add the paste (onion, tomato and green chilli paste) you made to it and fry for 2-3mins.

  1. Add the ginger and garlic pastes, all dry spices. Mix all and fry till the oil separates from the masala.

  1. Now add 2 cups of warm water to this masala and bring to a boil on medium flame.

  1. If adding potatoes to the curry add them now and cook till half done.

  1. Half slit the boiled eggs and add them gently to the gravy.

  1. Simmer and cook for 10mins or till the gravy is reduced to about ¾ of the original quantity.

  1. Potatoes should be cooked by now.

  1. Turn off the flame and garnish with chopped coriander leaves.

  1. Serve hot with rice or naan.

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