Recipe> Traditional Indian Egg Curry

Homemade Egg Curry

Egg is an universal favourite. While the debate goes on whether it is vegetarian or non-vegetarian, I prefer sticking to it as simply delicious. As a food lover, personally I would never indulge in such debates, eating – yes.

Egg is versatile—it can be had raw (by health freaks), boiled, par-boiled, roasted, curried, sunny side up/ poached/ bulls eye, omelette, scramble and in curry form. When guests turn up all of a sudden and you are low on ration at home, eggs can come handy. A big pot of rice and a large bowl of piping delicious egg curry is the menu to offer.

Ingredients
o Eggs (of course) – 4-6 nos. (Usually, a person will eat two eggs at a go, so it’s wise to add a couple of extra eggs.)
o Potatoes – 2-3 nos.
o Onions – 1-2 medium size, finely chopped
o Tomatoes – 1-2 medium size, finely chopped
o Ginger – 1-2 teaspoons, finely chopped
o Garlic - 1-2 teaspoons, finely chopped
o Turmeric powder – 1 teaspoon
o Chilli powder – 1 teaspoon
o Green chilli – 1
o Salt – to taste
o Garam masala powder - ½ teaspoon
o Fresh coriander leaves – half a bowl, finely chopped
o Water – 1 cup
o Cooking oil – 1-2 tablespoon

Things you need
o Pressure cooker
o Large wok
o Wooden ladle
o Mixer grinder/ food processor
o Pan

Method
o Boil the eggs and potatoes in a cooker. After the first two whistles, switch off the gas and allow the cooker to cool on its own. You can also boil the eggs in a pan of water for about 20 mins. But then you would have to boil the potatoes too. So, in order to save time, boil them together in a pressure cooker.

o Take out the shell of the eggs and make thin slits on each of them. We’re going to fry the eggs in the wok. By slitting the eggs, you prevent them from bursting and splattering hot oil on you. Fry the boiled potatoes in the same oil and set aside.

o In a mixer grinder/ food processor, add the chopped ginger, garlic and onions and grind them into a fine paste, without adding water.

o In the same oil, add the onion-ginger-garlic paste and fry till golden brown.

o Add all the powders – chilli, turmeric, half a teaspoon of sugar and salt to taste. Fry on a low flame till you see the oil separating from the mixture.

o Pour a cup of water and mix everything well. Once the curry starts boiling, gently drop the potatoes and eggs into the curry.

o Cover and let the potatoes and eggs cook in the curry and steam. Add the garam masala and after about 5-7 minutes, serve hot garnished with fresh chopped coriander leaves.