How to make Quick Egg Curry -
When unexpected guests drop in, make this egg curry which gets ready in minutes. Eggs are one of the most protein rich and nutrient dense foods that most of us love to include in our diet regularly. The Egg Curry recipe is a quick and simple recipe that can be made in less than 30 minutes if you have all the ingredients ready.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Egg
For more recipes related to Quick Egg Curry checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Bhaji Par Eeda Anda Karela Ghotala Thool Zamboor Manglorean Egg Curry
Quick Egg Curry Recipe Card
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 : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Quick Egg Curry Recipe
Eggs 6
Oil 1 tablespoon
Bay leaves 2
Black peppercorns 6-7
Cloves 3-4
Cinnamon 1 inch
Onions finely chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Tomatoes finely chopped 2 medium
Turmeric powder ¼ teaspoon
Red chilli powder ½ teaspoon
Crushed peppercorns as required
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Method
Step 1
Heat oil in a non-stick pan. Add bay leaves, peppercorns, cloves, cinnamon and sauté till fragrant.
Step 2
Add onion, ginger paste, garlic paste, mix and sauté till onion is golden. Sprinkle little water.
Step 3
Add tomatoes, cover and cook on medium heat till tomatoes are pulpy.
Step 4
Add turmeric powder, red chilli powder, crushed peppercorns, 1 tablespoon chopped coriander, mix well and add a little water to get a thick curry. Add salt, mix and cook for 2-3 minutes.
Step 5
Lower heat, spread the mixture and make holes/gaps in the mixture. Crack eggs in these holes/gaps, cover and cook on low heat till eggs are fully cooked.
Step 6
Remove lid, add little salt, crushed peppercorns and remaining chopped coriander.
Step 7
Serve hot.
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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.
