Masala Egg Curry
Posted On: Dec, 11
| Author:
Savita
Egg Curry is my top favorite, flavorful and easy dish when it comes to making dinner in hurry. Even though classic egg curry is staple in my house, I often look out for ideas to make different and easy egg curry variations.
This masala egg curry recipe is no-gravy variation of classic Egg Curry in gravy recipe that I posted few years back. Especially great when you want to enjoy some curry and eggs but do not have yogurt to make gravy.
Ready in 20 minutes, you can never go wrong with this simple yet scrumptious recipe.
And now about leftovers (if you are lucky to leave some for next day). Fry pre-cooked rice in this masala egg curry to make delicious curried egg fried rice. (will post this recipe sometime). Or Top masala egg curry on toasted baguette to serve as appetizers. Since this curry has no liquid gravy, you can use leftovers many different ways.
In-fact, I would not mind making masala egg curry specially just for appetizers.
This masala egg curry recipe is no-gravy variation of classic Egg Curry in gravy recipe that I posted few years back. Especially great when you want to enjoy some curry and eggs but do not have yogurt to make gravy.
Ready in 20 minutes, you can never go wrong with this simple yet scrumptious recipe.
And now about leftovers (if you are lucky to leave some for next day). Fry pre-cooked rice in this masala egg curry to make delicious curried egg fried rice. (will post this recipe sometime). Or Top masala egg curry on toasted baguette to serve as appetizers. Since this curry has no liquid gravy, you can use leftovers many different ways.
In-fact, I would not mind making masala egg curry specially just for appetizers.
Pairing Ideas:
Masala Egg Curry
(1 review)
Total Time:
Prep Time:
Cook Time:
Cuisine:
Indian
(Curry, Main Course)
Difficulty:
Easy
Serves:
2
Ingredients
Directions
-
1.
Heat oil in a non-stick pan, add cumin seeds and nigella seeds and let them sputter (30 seconds)
2.
Add diced onion, green chili pepper, ginger and garlic. Saute until onions are translucent. (About 3 minutes. Don't let onion burn.)
-
3.
Add red chili powder, turmeric powder, garam masala powder and salt and sauté for 1 more minute. Now add chopped tomatoes and salt per taste (about 1 tsp) and continue cooking.
4.
Cook till tomatoes are mushy and oil starts to separate from mixture. Add 1/2 cup water, bring to boil and then simmer at high medium heat liquid is absorbed and gravy has thickened a bit. (5 minutes)
-
5.
Peel hard boiled eggs and chop'em into small bite size pieces.
6.
Add small chopped eggs and coriander leaves into cooked tomato and onion mixture and mix gently. Transfer into a serving bowl and serve hot with Indian parantha or Roti.
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Hi, I’m Savita!
Blogger behind Chef De Home. (...about me)
Blogger behind Chef De Home. (...about me)
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6 Responses
Rajesh N Rathod
Yummy ,& mouthwateringAnn
There is no mention of quantity of onion and green pepper in Masala Egg currySavita
Hi Ann, thanks for pointing out. I have updated the ingredients.Kareen S.
Yummm, egg curry, sounds and look elegant. Must a try for me.Stephan
I love both of your egg curry recipes, easy yet so delicious, thanks for sharing ChefDeHome.JellyBakes
I love baking @JellyBakes and never give much thought to savory flavors. You egg curry recipe looks easy to execute, have to try it.