Egg Curry


What an EGGCELLENT idea…

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Midweek dinners can be quite daunting, especially when you have had a manic day at work. On such days all I want is a big bowl of comfort food, which is easy to make and finger licking good. This egg curry recipe is all that and more!

There a few variations of this curry, my recipe has a Punjabi influence. Its spicy, its tangy, its velvety smooth and lip smackingly delicious. This curry can be enjoyed with chapattis or naan or on bed of steamed basmati rice. Don’t get overwhelmed by the list of ingredients, most of these spices are staples that you should have in your kitchen if you love Indian food.

I assure you this will become your go to curry, especially during the week when the cooking motivation is next to none.

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Ingredients: 16   Cooking time: 15 minutes

Serves: 4

  • Six boiled and peeled free range eggs
  • One sliced onion
  • One can of tinned tomatoes
  • Three to four pods of smashed garlic
  • One thumb sized piece of ginger
  • Two chopped green chillies
  • Four cloves
  • One cinnamon stick
  • 3/4 teaspoon turmeric powder
  • One teaspoon dried mango powder
  • One teaspoon garam masala
  • One teaspoon coriander powder
  • One teaspoon cumin seeds
  • 1.5 teaspoons sugar
  • One tablespoon ghee
  • Salt to taste

Heat ghee in a pan, add cumin seeds and wait for them to splutter. Now add the sliced onion, cook for three to four minutes. Then add cloves, cinnamon stick, smashed garlic, grated ginger and chopped green chillies (I used two, you can use more if you like your curry really spicy). Cook the mix for another two to three minutes.

Add tomato paste followed by all other spices, salt and sugar. Give it all a good stir and let the tomatoes cook on a medium heat for five to seven minutes. Then add 1.5 cups of water, cover the pan and let the curry simmer for another five minutes. Take the pan off the heat and with a stick blender blend the curry into a smooth, velvety gravy.

Transfer the curry to a serving dish, cut the eggs in half and add them to the curry, garnish with fresh coriander. I served this lip smackingly delicious egg curry on a bed of basmati rice with a side of cucumber raita and devoured it in a matter of minutes.

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