When I look back and retrospect my initial days cooking in the kitchen, a multitude of emotions run through my mind. There is definitely a sense of achievement to see how far I have come along in cooking, each day is better than yesterday. A lot of different techniques, different cuisines and different flavors seems unraveled in front of me, I definitely want to explore and understand the world of food better! This recipe is special to me since its humble and screams of the flavors that me and family enjoy. It was just a few years back when I was attempting to make egg curry and I failed miserably since my eggs weren’t boiled perfectly. And here I am confident about this lip smacking Egg Curry!
This dish falls in my comfort zone food category , quintessential to days when I want to have something delicious and have no time to make something elaborate. A sublime curry with perfectly boiled eggs snuggled in it with layers of Indian flavors – Oh so yum! It’s rustic and a simple dish for all those egg lovers. So just when you were thinking what to cook with parathas or rice, we answered your dilemma with this flavorful Egg Curry!
METHOD: (For 2 – 3 people)
- 3 hard boiled egg, peeled and sliced half
- 4 big tomatoes, roughly diced
- 1 medium onion, roughly diced
- 4 garlic cloves
- 2 green chillis, cut lengthwise
- 1/2 tsp ginger paste
- 1 cinnamon stick
- 2 cloves
- 1 bay leaf
- 6 – 7 curry leaves
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (you can increase it slightly if you want more spice)
- 1/2 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp dried mango powder (optional)
- 1 cup water
- 2 – 3 tbsp coriander leaves, roughly chopped
- salt, to taste
- Take tomato, onions, 1 green chili, ginger and garlic in a mixer grinder and grind it to form a smooth paste. Keep it aside.
- Now take a kadhai/saucepan on medium heat and add oil. Once its hot, add cumin seeds, curry leaves, bay leaf, cloves, cinnamon stick and the remaining chilli and saute for 30 seconds.
- Now add the tomato – onion paste and saute it until it starts to thicken. Add salt, turmeric powder, red chili powder and garam masala and let the mixture cook until it starts to leave oil. Make sure you keep stirring it to avoid it from sticking to the bottom of the pan.
- Once paste starts to leave the oil, add water and allow the water to boil.
- Add the boiled eggs and cover the saucepan with a lid and allow the curry to boil for another 2 minutes.
- Garnish it with coriander leaves and serve hot with steamed rice or parathas.