Egg Curry - Quick View Click for Full View 40 mins. 77
Split Eggs In Spicy Curry
1) Hard boil 6 Eggs and remove eggshell.
2) Grind Onions into fine paste.
3) Grind Tomatoes into fine puree.
1) On medium low flame heat Oil in pan.
2) Add Bay Leaves, Curry Leaves, grounded Onion Paste & Salt and saute till dark pink in color.
3) Add Tomato Puree and cover & cook for approx 2 mins.
4) Saute till Oil comes out.
5) Add Garam Masala Powder, 0.5 Tablespoon Red Chilli Powder, Fennel Powder & Salt and mix well.
6) Add Curry Paste and give it a good stir.
7) Add 0.50 Cup of Water and cook until required consistency.
8) Add palm crushed Kasuri Methi and give it a good stir, remove in a bowl.
9) Cut boiled Egg vertically into two pieces, each.
10) On medium low flame, heat 10 gm Salted Butter in pan.
11) Place Egg halves delicately and stir fry both sides till little crispy.
12) TURN OFF FLAME and sprinkle 0.5 Tablespoon Red Chilli Powder.
13 Turn upside down and saute little until done.
Serve For: 2 Person
Total cooking time: 40 mins.
Place Egg halves In Prepared Curry And Serve Hot.
Ingredients Quantity Add to Cart
Curry Leaves 6 Leaves
Oil 4 Tablespoon
Boiled Egg 3 Piece
Bay Leaves 3 Leaves
Curry Paste 3 Tablespoon
Salted Butter 10 Gms
Grounded Tomato Puree 1 Cup
Garam Masala Powder 1 Tablespoon
Red Chilli Powder 1 Tablespoon
Fennel Powder 1 Teaspoon
Dry Fenugreek Leaves ( Kasoori Methi ) 1 Teaspoon
Grounded Onion Paste 0.5 Cup
Salt As Required to Taste