How to make Simple Egg Curry -

Boiled eggs cooked in specially ground masala gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Onions (प्याज़ )

Cuisine : Indian

Course : Main Course Egg


For more recipes related to Simple Egg Curry checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Punjabi Anda Bhurji Omelette Curry Simple Egg Curry Egg Benedict

Simple  Egg  Curry

Simple Egg Curry Recipe Card

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Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Simple Egg Curry Recipe

  • Eggs 6

  • Onions 2 medium

  • Fresh coconut 1/2 medium

  • Cinnamon 1/2 inch stick

  • Black peppercorns 4-5

  • Cloves 3-4

  • Green chillies 2

  • Garlic cloves 4-5

  • Ginger , roughly chopped 1/2 inch

  • Coriander seeds 2 tablespoons

  • Fennel seeds (saunf) 1/2 teaspoon

  • Fresh coriander sprigs 5-6 + to garnish

  • Oil 3 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 2 teaspoons

  • Kokum petals 2-3

Method

Step 1

Chop onions finely. Scrape the coconut. Boil sufficient water in a deep pan, add eggs and boil for 10 minutes. Drain, cool, peel and halve each egg vertically.

Step 2

Transfer the scraped coconut into a grinder jar, add half the chopped onion, cinnamon, black peppercorns, cloves, green chilli, garlic, ginger, coriander seeds, fennel seeds, coriander sprigs and a little water and grind into a smooth paste.

Step 3

Heat oil in a deep non-stick pan, add the remaining onions and sauté on high heat for 1 minute. Add salt, mix and sauté for 2-3 minutes or till onions turn golden brown.

Step 4

Add ground coconut paste, mix and saute on high heat for 4-5 minutes or till the oil separates.

Step 5

Add turmeric powder, red chilli powder and salt and mix well. Add 2½ cups water, mix, cover and cook for 2 minutes or till the mixture comes to a rolling boil.

Step 6

Reduce heat, add kokum petals and halved eggs, mix gently, cover and cook for 2 minutes.

Step 7

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.