Egg curry recipe; Egg curry or ande curry is one of the easiest side dish you can whip up in under 30 minutes. Egg curry is a perfect side dish with roti, bread, or even hot rice.
Egg curry is always a life saver for me when I have unexpected guests; a few days back I got a call from Homey, two of his friends are coming along with him and to get dinner ready ASAP! well, as usual I'd feel faint! .. while trying to "focus" as to what is available in my pantry and fridge.....and yes, they would be empty! no frozen meat or fish in the freezer too.
Eggs! egg curry and roti...and raita, salad...perfect! I know this happens to us most of the time and eggs are always life savers....thankfully when someone visits us, my cookie jar would be empty, my fridge would look so clean because it is empty....I just dont understand the logic behind this...I mean when my fridge is full and my cookie jar is filled...I'd long for someone to visit us....but yes, the moment everything is over...someone does knock!
So, today I am sharing my easy egg curry; made simple with onion, tomatoes and some spices....and so easy!
Step by Step Method:
Boil 4 eggs and keep aside.
Add the onions, ginger, garlic, cloves, cinnamon, and sauf (fennel) to a blender and make a fine paste.
Heat oil in an iron kadai or cast iron skillet pan, add in bay leaf, cardamon, cloves, and peppercorns. Then add in the ground onion paste and mix well. Allow it to saute on medium to low flame till it starts to brown. It took about 7 minutes for me.
Pour in the pureed tomato and mix well. Add salt.
Allow it to saute on low/medium flame until the raw flavor diminishes and oil starts coming out. It took about 10-15 minutes for me.
Add water, allow it to boil and add in the garam masala. Sprinkle with coriander leaves. Lastly add in boiled eggs.
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