To make egg curry, first, prepare a paste of onions, ginger, and garlic. Similarly, make a puree of tomatoes. Take a non-stick pan, add oil, and heat it. Once the oil is hot, add the ginger and onion paste. Cook it until it turns light brown. Now, add the tomato puree to this paste. Cook the puree until the oil starts to separate. Add salt, turmeric, red chili powder, and coriander powder to the mixture and stir well. Then, add a little water and bring it to a boil on high heat for 2–3 minutes. Lower the flame and let the gravy thicken.
Meanwhile, cut the boiled eggs into halves. Once the gravy thickens, add the eggs and cook for another 2–5 minutes. Finally, garnish with garam masala and fresh coriander leaves. Your egg curry is ready to serve.
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