Introduction
One of the those recipes that makes the entire house feel confortable is egg curry. The aroma of roasted masalas, the thick red sauce, and the tended eggs absorbing all the spices are all pleasent. this recipe is my favourite on stressful days because it's easy, quick, and flavourful.
This curry has a lot of handmade flavours and is tangy and spicy. The boiled eggs delightfully integrate the spices, and the masala foundation is slow cooked to bring forth a deep red color. It tastes even better the following day and goes well with rice, chapati, or pulka.
Everyone in my family likes my mom's recipe, which includes the spicy egg curry, which we make every week. I also learned that egg curry is a bit spicy because I ony eat certain curries and eggs are a protein rich food that is very simple to prepare.
A pot of egg of egg curry simmering quiety on the stove has a really reassuring quality. This meal is timeless because of the roasted masala, and the way the eggs take all the flavor. Egg curry is a go torecipe in many homes, including mine it's straightforward enough for busy times but has a strong flavour that feels confortable.
The true flavours of indian cooking are captured in the recipe. The eggs wash everything and become soft and delicious while the slow cooking of the onions and tomatoes creates a rich masala base and the spices mix perfectly. This curry always adds warmth, color and delight to the dish, whether it's served for a quick dinner during the week or a heartly sunday lunch. My particular favourite thing about this curry is how basic ingredients come together to create such a rich flavour. Honest, home style cooking with rich flavour no complicated procedures or complex ingredients.
This curry has a powerful and lively personality. The slow cooked masala and spices naturally give the sauce its thick, spicy and lovely crimson finish. To ensure that every bite is flavourful, the eggs are lightly sliced to allow the masala to enter. Rice, chapati, pulka, jeera rice or even parotta go well with it. This meal is notable for its depth and simplicity rather than its complexity. The tomatos melt into the gravy, the masala becomes gently smokey and the last bit of coriander gives it a new lease on life. As the spices develop, the curry becomes even more delicious the following day.
Ingredients:
For masala base
- 2 medium onions -finely chopped
- 2 tomatoes - chopped
- 1 table spoone ginger garlic paste
- 2 green chillies
- 1-1.5 table spoone red chilli powder
- 1 table spoone turmeric
- 1 table spoone coriander powder
- 1/2 table spoone garam masala
- salt to taste
Main Ingredients
- 4-5 boiled eggs
- 3-4 table spoone of oil
- fresh coriander for garnish
Preparation:
- Fry the onions in a hot pan with heated oil until they are golden brown. Do not rush this moment since it produces the foundation flavour.
- Add green chillies and ginger garlic paste. fried until the raw smell is gone.
- Add the tomatos and cook until they are soupy and fully broken down.
- Add salt, turmeric,coriander powder, and red chilli powder. Afer thoroughly mixing, cook the masala over low heat until the oil separates from the sides.
- Add water to achieve your desiredconsistency(thick for chapati, somewhat thin for rice).
- Drop the boiled eggs into the gravy after carefully slicing them.
- For the eggs to to take the spices and become juicy , cook over the low heat for 6 to 8 minutes.
- Gently mix the garam masala
- Turn off the heat and add some fresh coriander as a garnish.
- Before serving, give the curry five minutes to rest. This highlights the last, comlete flavour.
Taste Notes:
The gravy has strong masala flavours and is rich and spicy. After cooking eggs become soft and flavourful, A hint of smoke is added by the slow roasted onions. The curry has the ideal ratio of richness to spice, and it feels both robust and warm.
Serve the egg cury with:
- hot rice
- chapati/roti
- jeera rice
- parotta
- ghee rice.
It is deal for lunch, dinner and even next day meals because the flavours deepen overnight.