Restaurant Style Egg Curry
Serves 4
Directions
- 1Heat refined oil in a pan, add onion puree and a little salt, and sauté until golden brown.
- 2Add ginger garlic paste and sauté until the raw smell disappears.
- 3Add chopped coriander and coriander stalks.
- 4Add curd and stir continuously until the fat separates.
- 5Add a little water, then add degi mirch, kashmiri chilli, turmeric, coriander powder, cumin seeds, and kitchen king masala, and cook until fragrant.
- 6Add tomato puree and cook, then add hot water to adjust gravy consistency.
- 7Make shallow cuts on the boiled eggs and fry them in a separate pan with a little oil, salt, and degi mirch until colored.
- 8Add the fried eggs to the gravy and simmer on low heat so the gravy enters the cuts.
- 9Garnish with fresh coriander before serving.
Ingredients
- 1 tbsp refined oil
- 1 whole onion, pureed
- salt (optional)
- 1 tbsp ginger garlic paste
- 1 handful fresh coriander, chopped
- coriander stalks, chopped
- 50 g curd
- degi mirch (optional)
- kashmiri chilli powder (optional)
- turmeric powder (optional)
- coriander powder (optional)
- 2 tbsp whole cumin seeds
- 1 tbsp kitchen king masala
- 0.5 cup tomato puree
- hot water (optional)
- 4 whole boiled egg
Equipment
panblender
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