Egg Curry Recipes

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

Steps:

• Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
• Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

Steps:

• In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
• In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
• Add the spice mix to the onion mix, coating all the vegetables.
• Stir in the tomato paste, tomatoes and water.
• Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
• Gently stir in the eggs and the garam masala.
• Allow the eggs to heat through, and serve immediately.

Steps:

• Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
• Heat oil in a skillet.
• Add the chopped onion and saute.
• Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
• Add 1 big cup of water.
• Cook on low flame for 5 minutes.
• Break eggs into it.
• Cover.
• Allow to cook on low flame for 5 minutes.
• Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
• Garnish with corriander leaves and serve hot with hot rotis.

Steps:

• Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
• Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.