Quick Egg Curry Recipes

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

QUICK EGG CURRY

Steps:

• Peel the onions, cut into quarters and cut into this slices.
• Split the chillies.
• Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
• Stir fry for a minute or two.
• Add in the tomatoes.
• When the tomatoes are nicely cooked add the powder spices.
• Stir fry for another minute or three.
• Add salt and water and bring to boil.
• Adjust the consistency of the gravy to your choice.
• Halve the boiled eggs lengthwise and add to the gravy.
• Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.