Egg Curry

Life Tastes Good 

With Spice !! 

Indian spices changed the world of cooking and curries changed the menus. I get a thrill seeing at least 2-3 recipes using Indian spices on any FoodNetwork show in a day. 

Once a co-worker asked me what are curries and I said like sauces are with herbs, curries are sauces in Indian cuisine with spices.



We Indians love our curries and there are so many of them. There is no one curry for everything. With the combination of right spices, anything to everything tastes great in a curry. And spicy need not be hot..its a big misconception. 

This Egg Curry is a very popular menu item in the street side restaurants called 'dhabas', originally run by punjabis. Traditionally these 'dhabas' were popular among road warriors as a pit stop for great food. Eggs are not very popular during lunch or dinner in traditional Indian cuisines until they are served with this great tasting curry. The spicy...not hot...egg curry is served with the hot lentil soup and oven fresh Indian bread - naan or roti or rice. Slurp Slurp!

Egg Curry Recipe
4 eggs, hard boiled, peeled and cut in halves
1 onion, finely chopped
2 tomatoes finely chopped
3 large garlic cloves, grated
1 inch ginger grated
2 green chili, finely chopped
1 tsp cumin seeds
2 tsp coriander powder
1 tsp red chilli powder (increase qty as per your heat tolerance)
1 tsp turmeric powder
1 Tbsp vegetable oil

• In a pan, heat oil. Add cumin seeds to crackle.
• Now add ginger, garlic and green chili. Saute for 1 min.
• Add chopped onions and cook until translucent.
• Add tomatoes, turmeric powder, coriander powder, red chili powder. Cover and let cook for 5-7 min until oil separates from tomatoes.
• Add 1/2 cup water and cook the curry covered for 6-7 min.
• Add boiled eggs and cook for 3-4 min. You can remove the yolks at this step if you want or use some yolk to thicken the curry.
• Garnish with chopped cilantro and serve hot.

Egg Curry with Lentil Soup (Daal) is great food for a healthy diet rich in protein.

india