Dear readers, what is that one incredibly affordable, adaptable, easily accessible, powerhouse of nutrition, protein packed, most versatile, and the ultimate convenience food you can cook with? It is an EGG!!! Though every country has its own way of using eggs in their cuisine, the hue and flavor of a dish is what makes it stand uniquely in the crowd of a thousand dishes. Easy masala egg curry is one such recipe from India.
Few other dishes from across the world worth a mention are –
- Scotch eggs from United Kingdom,
- Egg hopper from Sri Lanka,
- Deviled eggs from Italy,
- Shakshouka from Israel,
- Eggs en cocotte from France,
- Century egg from China,
- Brik from Tunisia,
- Avgolemono Soup from Greece,
- Chawanmushi and Tamagoyaki from Japan,
- Ttukbaegi Gyeranjjim from South Korea,
- Tomato egg from Singapore,
- Tortilla De Patatas from Spain,
- Mayak eggs from Korea,
- Menemen from Turkey,
- Pastéis de Nata from Portugal and
- Egg bhurji from India.
CHECK OUR VIDEO ON THE EASY MASALA EGG CURRY!!!
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Easy Masala Egg Curry
- 6-7 Eggs, boiled and peeled
- 1 ½ Cups Onions roughly chopped
- 3 medium Tomatoes, roughly chopped
- ½ Cup Coconut, frozen or freshly grated
- 1 Tbsp. Garlic
- 1" piece Ginger
- 1 Green chili
- ¼+¼ Tsp Turmeric powder
- ¼ Tsp Red chili powder, or paprika powder
- 1 Tbsp. Coriander powder
- 1 Tsp Garam masala
- 1 Tsp Cumin seeds, powdered
- 2 Tsp Salt
- 4 Tbsp. Oil, + extra 1 Tsp
- ½ Cup Water
- Combine onion, green chili, garlic, and ginger. Blend into puree.
- Blend tomatoes into puree.
- Hard boil and peel the eggs.
- Put 1 Tsp oil in a hot pan, add ¼ tsp turmeric powder and ¼ tsp paprika orred chili powder.
- Add boiled eggs to the pan and fry them on medium heat, till the eggs turn slight brown.
- Remove the eggs from the pan & in the same pan add 4 Tbsp oil.
- Add bay leaves, cinnamon stick, black cardamom. Stir till the whole spices turn light brown.
- Add the onion puree, mix thoroughly. And stir for 2 minutes on medium heat.
- Put turmeric powder ¼ tsp, coriander powder, cumin powder, garam masala. Mix thoroughly and stir for 2 minutes.
- Add pureed tomatoes and mix.
- Add salt and sauté for 5 minutes till oil starts separately from the mixture.
- Add grated coconut, cook for another 2 minutes on medium heat.
- Turn off the heat, cool the mixture and blend into a smooth paste.
- Transfer back into the same pan and add eggs.
- Cover the lid and simmer for 5 minutes.
- Finally add chopped cilantro to garnish and serve hot with roti/ tortilla/ pita bread or a bowl of rice.
- Traditionally coconut cream is used to prepare Konkani egg curry and south Indian egg curry, I am simply using freshly grated coconuts as it also adds body to the gravy.
- Pan frying boiled eggs is optional. Frying the eggs a beautiful golden color gives a smoky, pan-seared appearance to the dish.
- This deliciously rich and flavorful curry is perfect for your weeknight meal. You can use store bought hard boiled eggs, all you have to do is make the gravy.
- For spicier curry add more green chilies or paprika powder.
- If freshly grated coconut is unavailable, substitute with coconut cream.
- While making gravy, fresh tomatoes can be substituted with tomato pastes or canned tomatoes.
- Don’t want to use dairy like heavy cream, replace it with cashew paste to thicken the gravy.
- This curry can be made well in advance. Simply reheat it, add the cilantro and eggs just before serving.
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Other delectable recipes to choose from VALENTINE’S SPECIAL TARTS or VEGAN MUSHROOM PEPPER FRY or FRENCH SCALLOPED POTATOES.
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