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Easily using
Egg Curry is a popular, easy to make curry that can be enjoyed with roti as well as rice. Chef Ajay Chopra shares the recipe in detail.
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Ingredients
4 - 5 tbsp mustard oil
4 - 5 boiled eggs
2 chopped onion
2 chopped tomato
3 - 4 green chillies
1 tsp saunf
1 tsp methi seeds
1 tsp mustard seeds
1 tsp jeera
1 bay leaf
3 - 4 green cardamoms
6 - 7 black peppercorns
1/2 tsp turmeric powder
1 tsp red chilli powder
coriander powder
cumin powder
1 tbsp ginger garlic paste
fresh coriander
1 bowl shallow fried potatoes
PREPARATION
- Start with making small holes in the boiled eggs and season it with salt, red chilli powder.
1
- Heat mustard oil in a pan and fry the eggs. Toss it well in the pan until it turns brown and crispy. Add shallow fried potatoes to the pan and saute.
2
- Heat mustard oil in another pan and add saunf, methi seeds, kalonji, mustard seeds, jeera, bay leaf, green cardamom, black peppercorns and cook on high flame.
3
- Add ginger garlic paste, onions and saute. Add red chilli powder, turmeric powder, coriander powder and cumin powder and saute again.
4
- Add chopped tomatoes to the masala and slit green chillies.
5
- Add a few sugar granules to the masala and then some water. Cover the pan with a lid and cook for 10 minutes.
6
- After the masala cooks, put the eggs in the masala and garnish it with fresh coriander.
7
- Serve Anda Curry with a bowl of rice.
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