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Have you had days where you don’t have much in the fridge except a few eggs? Well, that is when this fantastic curry emerged in my kitchen. I paired it with my delicious Spicy vegetarian Pulao to go with it and it was an instant hit.
This is a simple recipe with rich ingredients like my queen seasoning and few spices. so without further a due, let’s begin this simple Masala Egg curry.
Ingredients
- 4 boiled eggs
- 3 tablespoon oil
- half teaspoon cumin seeds,
- 3 cloves (optional)
- 1-2 cardamom pods,
- 1 cinnamon stick
- 1 small onion chopped
- 1 tomato chopped
- 1-2 tablespoon ginger garlic cilantro paste or ( 1-inch ginger and 4 garlic cloves minced)
- 1 teaspoon red chili powder and turmeric powder and salt as per taste
- 2 tablespoons of plain yogurt
- 4 curry leaves (optional)
- 2 tablespoon of cilantro leaves chopped
- 1 teaspoon garam masala
- 1/2 teaspoon of red curry powder (optional)
- 1/2 cup of water (depends on how thick you want the sauce)
Instructions
- In an iron skillet, heat oil on a medium flame then add in whole garam masala (cumin seeds, cinnamon stick, cloves, and cardamom pods)
- Saute the chopped onion next until translucent
- Next goes the chopped tomatoes, curry leaves. Cook them covered for 2 mins
- Add in the turmeric powder, red chili powder, salt,ginger-garlic paste to the skillet and combine and cook few minutes.
- Open the lid, add in plain yogurt, and mix well, let cook until the water evaporates from the yogurt and oil separates.
- Lastly, add in the boiled eggs, a dash of garam masala, cilantro leaves, and a touch of water.
- For an extra kick, add in a dash of red curry powder OR red chili powder. Cover and cook for 4-5 mins on low heat.
- Viola! it's ready to serve with some rice, chappati, naan, or roti
