Egg curry

Prep: 15 minutes | Cook: 30 minutes | Servings: 4

Ingredients

2 tbsp Oil

1 tbsp Ghee

1 black  cardamom

1 Cinnamon stick

1 bay leave

1 cloves

1 tsp Cumin seeds

4  Onion, chopped

1 tsp Ginger garlic paste

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

¼ tsp kasuri methi , crushed

4 tomato, chopped

1 no egg yolk, boiled

Salt to taste

4 no egg, boiled

1 tsp oil

½  tsp red chilli powder

½ tsp turmeric powder

For omelet

4 no Egg

Salt to taste

¼ tsp red chilli powder

¼ tsp turmeric powder

½ tsp Oil

1 tbsp coriander, chopped

For garnish

2-3 coriander spring

Process

  • In a kadai heat oil, ghee. Add black cardamom, cinnamon stick, bay leave, cloves and cumin seeds saute well.
  • Add onion and saute till it become translucent. Add ginger garlic paste, turmeric powder, red chilli powder, coriander powder and saute well add kasuri methi, tomato and saute well till the masala gets cooked.
  • Add ¼ cup water and let it cooked, add 1 egg yolk boiled so the gravy gets thicken. Add salt to taste and let it cook.
  • In a pan, Add oil, boiled and pricked egg , red chilli powder, turmeric powder and saute till colour appear an keep it aside.
  • For omelet, In a mixing bowl add eggs, turmeric powder, red chilli powder and salt to taste and mix them well.
  • In another pan add oil pour the egg mixture and cook the omelette soft in texture.
  • Garnish with coriander
  • Serve the gravy in two form, one with boiled egg cut into half and serve hot.
  • one with omelette cut into half.

 

 

 

 

 

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