Indian Egg Curry,  a meal that satiates all taste buds
Indian Egg Curry, a meal that satiates all taste buds

This simple classic dish, can be made in a million different ways, why in India itself there are many ways of creating this lip smacking delicacy. The Kerala Egg Curry is subtly spiced sauce made with coconut milk; the Mangalorean recipe calls for use of boiled eggs, coconut and red chilies; the Punjabi Egg Masala or anda curry is a spicy curry with boiled eggs,spices and cooked in onion, tomato gravy; the Kolhapuri egg curry has robust flavours and is made by grinding spices along with poppy seeds, the Shahi Egg Curry is rich and is made with cream and sprinkled with kasturi methi and the Gujarati egg curry…am joking most Gujarati’s stay away from all things non-vegetarian, unlike me. My recipe is a combination of flavours I have come to love and understand better over time.

This is one of the simple go to dishes on a lazy day when the stomach craves for masala food, but the refrigerator has run out of its supply of richer proteins. The recipe does call for three important steps and is time-consuming, if you want to do it the traditional way. But I’ve included a short-cut method too.

Egg Curry

Ingredients

  • 6 eggs, boiled and shelled
  • 3 onions, chopped large
  • 3 tomatoes, chopped large
  • 2 potatoes, cubed and fried
  • 1 tablespoons ghee
  • 1 tablespoon butter
  • 1 tablespoon oil
  • Khada masala: 1 bay leaf, 2 Kashmiri chillies, 4-5 cloves, 3 small cardamom, 1 big cardamom, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon aniseed, 2 green chillies, 4 garlic segments, 1/4 cup grated fresh coconut
  • 1 teaspoon each chilli powder, turmeric powder, garam masala, cumin-coriander powder
  • Chopped coriander leaves to garnish

Method:

All the dry khada masalas, fried in a cast iron pan to enhance its flavours
All the dry khada masala, fried in a cast iron pan to enhance its flavours

1. In a cast iron pan shallow fry the khada masala in oil. When the ingredients are well sauted, add the coconut and fry till golden. Let cook. Grind to a fine paste.

2. In the same pan, fry the onions till golden. Keep aside and then fry the tomatoes. When cool, grind to a paste. (if you are short of time, you can combine step 1 and 2. Also this masala can be refrigerated for up to 15 days and used for mutton or chicken dishes too.)

I prefer to fry my onions and tomatoes separately, but feel free to put both into the pan together. However ensure you don’t over fry the tomatoes.

3. In a deep dish pan, add the ghee and butter, when blended, add the ground khada masala. Cook till the oil separates, now add the onion and tomato puree. Cook again till oil separates. Add the dry powders and cook for a minute or two.

4. Add 2 cups of water and let the mixture boil. Add the potatoes a this stage. And let the gravy boil till the potatoes absorb some flavour.

5. Prick the boiled eggs and immerse them in the gravy. Allow the gravy to boil for 10 minutes. Garnish with chopped coriander and serve hot with sliced onions and paratha.

A perfect meal, spicy and rich egg curry with home made parathas and sliced onions, flavoured with raw mango, salt and lemon
A perfect meal, spicy and rich egg curry with home-made parathas and sliced onions, flavoured with raw mango, salt and lemon

 

 

 

 

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