egg curry recipe

Egg curry is a popular side dish made with boiled eggs cooked in onion tomato gravy. This punjabi style egg curry is flavorful, delicious and goes well with roti, naan, paratha or rice.

Egg Curry Recipe

eggs

ghee (or oil)

onions

tomatoes (finely chopped or 3 medium tomatoes pureed)

green chilli ((optional) chopped or slit)

ginger garlic paste (or finely minced)

salt ((adjust

water ((adjust slightly as needed))

coriander leaves (chopped finely)

Kasuri methi ((dried fenugreek leaves, optional))

sugar ((optional))

cream (or 10 cashews blended with ½ cup water (optional))

bay leaf

cinnamon piece

green cardamoms

red chilli powder

garam masala ((refer notes))

coriander powder ((optional))

turmeric

Fine chop or puree the onions. If you prefer to puree the onions, first boil diced onions in 2 cups of water for 4 mins until transparent. Drain the water and puree them in a blender.

Refer notes below to boil eggs perfectly. Wipe dry the boiled eggs or air dry until moist free. Prick each egg with a fork 2 to 3 times. We do this so the eggs don&#39;t splatter oil and burst in the pan while frying.

Heat 1 teaspoon ghee or oil in a nonstick pan &amp; Fry the eggs until golden &amp; slightly blistered. Remove the eggs to a plate &amp; optionally sprinkle 2 to 3 pinches each of chilli powder &amp; garam masala.

Preparation

Heat 2 tbsp oil and add bay leaf, cardamoms and cinnamon. 

When they begin to sizzle, add onions &amp; green chilli. Saute onions until golden and the raw smell has almost gone.

Add ginger garlic paste and saute until the raw smell goes off, for about a minute. 

Then add tomatoes and saute well until the mixture turns mushy.

Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.  Saute everything well until a  nice aroma comes out &amp; the mixture leaves the sides of the pan.

Pour water 1 to 1¼ cups water and mix well. Cover and cook until the curry thickens and you see traces of oil over the curry.

Taste test and adjust salt. Add the fried eggs and kasuri methi. Mix and simmer for a while. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.

Optional - Pour 3 to 4 tbsps cream or Blend together 10 cashews with half cup water to smooth milk. Pour it to the curry. Cook covered for 2 to 3 mins until the curry turns thick.

How to Make Egg Curry

Press saute button and add oil to the inner pot of the Instant pot. Add spices &amp; bay leaf.

Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.

Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.

When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.

Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula.

Place a long leg trivet. Place your basmati rice bowl. Cover it.  Then place the eggs in another bowl. Cover it.

Secure the IP with the lid. Position the steam release handle to sealing.

Press the pressure cook button (high pressure). Set the timer to 7 mins.

When the IP is done, press the cancel button.

When the pin drops, open the lid. Do a quick manual release by moving the steam release handle from sealing to venting. You can also wait for 5 mins for a natural release.

Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.

Press the saute button and simmer the eggs in the curry for a minute. Then pour the cream or cashew milk or coconut milk.

Stir well and cook until the curry thickens. Taste and add more salt if needed. Turn off and garnish with coriander leaves.

Instant pot egg curry

https://www.youtube.com/watch?v=G_-tyTUb0F0

This Instant pot egg curry with rice is super easy and quick to make. You can make the gravy, boil the eggs and cook rice all at one time. 
Tips to make instant egg curry
1.You can substitute bay leaf with curry leaves.
2.I have used basmati rice here so I cooked for 7 mins. Since rice is cooked following a Pot-in-pot method it doesn't get mushy.
3.If you are using normal rice, then soak it until you prepare the ingredients for instant pot egg curry. Then cook for 9 mins. The eggs may slightly over cook so it is good to use chilled eggs. Also add a few tbsps more water.
4. Using coconut milk or cashew milk is optional but it is a total game changer. So consider adding it.
Recipe-
https://www.indianhealthyrecipes.com/punjabi-egg-curry-anda-curry-dhaba-style/

Instant Pot Egg Curry - How to make egg curry in instant pot

Delicious egg curry made in a simple Indian style with basic ingredients. It is quick to make for a week night dinner if you have the boiled eggs ready. Serve egg curry with plain rice, roti or bread.

South Indian Egg Curry

mustard seeds ((optional))

cumin (or jeera)

curry leaves (or kadi patta or mint

onions (finely chopped)

green chili

ginger garlic paste ((or ¾ teaspoon each grated))

tomatoes (finely chopped or pureed)

cashews (or ¼ cup raw grated coconut (optional))

red chili powder

garam masala powder

coriander powder

sea salt ((adjust to preference))

Water

Coriander leaves (or cilantro chopped)

coconut milk ((optional))

Preparation: Peel the boiled eggs and make 3 to 4 slits over them. You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.

Temper: Heat oil in a pan. Add cumin, mustard and curry leaves. When they splutter, add onions and green chilies. Saute until golden and add the ginger garlic. Saute for 1 minute and stir in the tomatoes. Cook until they break down.

Make the curry: Stir in the red chili powder, turmeric, salt, garam masala and coriander powder. Saute for a few minutes until aromatic and add the eggs. Saute for 2 mins and stir in water to make a curry.

Bring to a rolling boil on a high heat, reduce to medium. Cover and cook until the curry becomes thick and traces of oil is visible on top. Taste test to adjust salt or garam masala. If you want, add coconut milk, warm through and turn off.

Garnish with South Indian Egg Curry with coriander leaves. Serve with rice, chapati, dosa or paratha.

Thanks awfully for this delightful recipe

I did this egg curry today its so yummy. Thank you.

WOW absolutely delicious........I'm just enjoying it whilst I write. 
I added spinach and having it with couscous instead of rice.
Beautiful....dish.
Thank you x

Tried this recipe and liked it a lot. Thanks.

Egg biryani turned yum.potatoes made a big difference.All the recipes I have tried turned out well.thanks for sharing.

Respected sir...hame apki recipe acchi lagi ....mene kuch experiments kiye he vo me apke shath share karna chahti hu ...mene onions or lahsun adrak ko oil me rost kiya or onions thode brown hone k baad usme kisa hua narial rost kiya or slow flam PR pakane k baad uski pest banai or tomato or kaju Ki alag pest banai ...baad me fir se oil me onions Ki pest ko fry Krke usme lal mirch power or Everest k chicken or meat or thoda garam masala dal k pakaya fir tomato Ki pest or pani dal k pakaya ...test different ayi thoda smoki flavour add hua.
Thank u

https://www.youtube.com/watch?v=8CaM2Rnj9ds

Egg curry that is quick to make and tastes hot, spicy and delicious. It can be served with rice, roti and bread.

For complete recipe, you can check this link : https://www.indianhealthyrecipes.com/spicy-andhra-egg-curry-south-indian-egg-recipes/

Music courtesy : https://bensound.com

Egg curry recipe | South Indian style egg curry recipe

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The most viewed egg curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine