Egg in yogurt based curry and flavoured with aromatic spices.
Delicious, light and flavorful gravy. Give a different taste to the usual onion tomato based egg curry.
I often make egg curry because its a favourite dish in my home. This time I had no tomato in my pantry so tried this. And believe me taste is finger licking.
Everyone like the new taste.
Egg curry is a great and easy way to add protein in our diet. . Like other animal products, eggs contain complete protein, which means that egg protein provides all the amino acids you need to survive.
Egg – 4
Onion – 3-4 chopped
Ginger – 1/2 inch piece
Garlic cloves – 3-4
Green chilli – 1
Yogurt – 1/2 cup
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 tablespoon
Salt to taste
Sugar – 1/4 teaspoon optional
Cardamom – 4 broken
Cinnamon – a small stick
Cloves – 3
Mustard oil – 2 tablespoon
Boil and peel the eggs. Pierce with a knife to helps the eggs to absorb flavours. Keep aside.
Grind onion, garlic, ginger and green chilli.
Mix all the spices, salt and sugar in the well beaten yogurt, mix well.
Heat oil in a nonstick pan. Fry the eggs till light brown and keep aside.
Add broken cardamom, cloves, cinnamon and bay leaf. Saute and add onion, garlic, ginger and green chilli paste.
Saute till oil leaves the sides.
Now add the yogurt mixture. Saute till oil leaves the sides.
Now add water to make thick gravy. Add the eggs. Let it boil. Cover and cook on simmer for 5-6 minutes.
Yogurt based egg curry is ready. Garnish with coriander leaves and green chilli.
Serve with steamed rice, roti or Indian flat bread, paratha, naan, pulao or toasted bread.
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