The thought of eating steaming rice mixed with thick, chili hued masala from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, a weekday suddenly turns exciting when its egg curry for dinner. I make this egg curry when The husband can live on eggs and for me, particularly at this time of the year when the evenings are colder, diving into a thick tomato gravy with redolent of kasuri methi and warm tones of ginger is enough to drive me hungry out of turn.
What is Egg Curry
In India, egg curry is an immensely popular dish. Usually, hard-boiled eggs are used in the home specific masala recipe and served as a protein side to the meals. The recipe varies from home to home as well as region to region. In north india, it is mostly prepared it in a tomato - onion base while the south indian version is done with coconut & curry leaves. In eastern parts of India, they use a mustard paste base. The gravy is very flavorful with normal day-to-day spices used in and comes together quickly while the eggs boilEgg curry is most commonly served with flatbreads like roti or paratha or plain rice.
Ingredients For Making Egg Curry
Eggs are the key ingredient in this recipe. Using potatoes is optional. Whole Spices - Green Cardamom, Cinnamon Powdered Spices- Coriander Powder, Red Chilli Powder (or cayenne), Turmeric Powder, Amchoor (Dry Man Powder) and Garam Masala. Kasuri Methi - Dried Fenugreek Leaves (there is no substitute, skip if not available). Oil- I prefer using mustard Oil for punjabi curries however use any cooking oil you use in your home. Other Ingredients - Onions, Tomatoes (fresh are better, however canned work too). Ginger & Garlic. You could use store bought ginger garlic paste if you wish.
Step By Step Instructions to Make Egg Curry
Tips & Variations
My mom adds fresh peas to the gravy during winter season but the husband prefers potatoes so I started making it that way. If you get a chance, peas beautifully balance the heat of the spices but potatoes taste quite delicious and comforting too. You can use just eggs without adding any vegetable. For a bold and bright red color, add in a ½ teaspoon of kashmiri chilli powder when making the masala. For homestyle version, I don’t bother 🙂 Take the time to “bhuno” the masala, this part develops deep flavors in the sauce and can take anywhere between 6 to 10 minutes.
Serving Suggestion
Serve Egg Curry with roti, plain paratha or steamed rice.
