Egg Curry

Indian Egg Curry
When I don't have time to cook something elaborate, I end up preparing this Egg curry with a few basic Indian spices. An egg curry with plain rice, papad and cucumbers turns out to be a great menu on a lazy day.

Eggs - 6
Onion - 1 medium
Tomatoes - 2 medium
Dry Red Chilies - 5
Ginger Garlic Paste - 2 tsp
Chat Masala - 1 tsp
Coriander/Dhania Powder - 1 tsp 
Cumin/Jeera Powder - 1 tsp
Fennel/Saunf Seeds - 1/2 tsp
Cilantro/Coriander Leaves - few sprigs

How to cook Simple Egg Curry:
  • Boil eggs in 4 - 5 cups water for about 10 minutes. Let the eggs cool completely before peeling. Using a knife, make slits in the eggs.
  • Finely chop onions and cilantro leaves. Puree tomatoes and dry red chilies to a smooth paste. Instead of dry red chilies, you can use red chili powder or cayenne pepper or green chilies. I prefer using mild Byadagi variety of red chilies.
  • Heat about 2 tbsp oil in a pan. Add fennel seeds and after few seconds add onions, ginger garlic paste. Sprinkle little salt and sauté till onions turn soft. Now add tomato paste, chat masala, coriander powder, cumin powder. Sauté for few minutes or until oil starts separating.
  • You can add any spice mix of your choice like garam masala or chicken masala as well, if you like.
  • Lastly, add 1/2 cup water, eggs and cilantro. For a change, you can also add 1 tbsp of crushed dry Kasuri Methi. Add a little salt if required. Cook it covered at low flame for 5 - 10 minutes or until you get the desired consistency. Serve Egg Curry with rice and/or roti.


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