Egg Curry Recipe

• 🍴4 boiled, chopped egg
• 🍴1/2 cup chopped tomato
• 🍴1 teaspoon garlic paste
• 🍴2 cup refined oil
• 🍴1/4 teaspoon cumin seeds
• 🍴1/4 teaspoon coriander powder
• 🍴1/4 teaspoon garam masala
• 🍴1 dry red chili
• 🍴1 medium boiled,chopped potato
• 🍴1/2 cup chopped onion
• 🍴2 green chili
• 🍴1 bay leaf
• 🍴1/2 teaspoon cumin powder
• 🍴1/2 teaspoon red chilli powder
• 🍴3 cup water

For Marination

• 🍴1/2 teaspoon powdered turmeric
• 🍴1 1/2 teaspoon salt

For Garnishing

• 🍴1 handful chopped coriander leaves

• 🍴To prepare this recipe, marinate boiled eggs and potato pieces with turmeric powder and salt. Keep them aside for sometime. Then, put a kadhai on medium flame and heat oil in it. When the oil is hot enough, add the marinated egg and potato pieces in it and fry them.
• 🍴Now, heat 2 tablespoons of oil in a large pan and add bay leaf, green chili, dry red chili and cumin seeds in it. Saute for a few seconds and then add chopped onion in it, let them saute for a few seconds until brown in colour. Sprinkle a little turmeric and salt in the onions and stir to mix them as well.
• 🍴Then, add chopped tomato in the pan and cook for another few seconds. When tomato pieces get soft, add cumin powder, coriander powder, red chili powder, and fry until the oil separates from the masala.
• 🍴Then, add water in the pan and cook on high flame. After a few minutes, add fried egg and potato pieces in it and cover the pan with a lid.
• 🍴When the water is reduced to half, add garam masala powder in the pan and cook for another few seconds. The egg curry is ready, garnish with chopped coriander leaves and serve with hot rice.