Image Credit: Egg Curry Recipes
Do you want to make a warm nice egg curry? Yes, I mean, who will say no to such comfort food? Egg curry is something distinctive from the regular sabzi and dal chawal. Try these two varieties of egg curry recipes, and let us know how it turned out when you tried!
Portuguese Dish: Egg Vindaloo
Egg Vindaloo is flavoured with vinegar, spices and is cooked with boiled eggs.
Ingredients:
- 1 teaspoon red chilli powder, cumin seeds and ginger garlic paste
- ½ teaspoon white vinegar, sugar and garam masala
- 1 cup chopped tomatoes and onions
- Coriander leaves for garnishing
- 3 tablespoons oil (rice bran)
- 1-inch cinnamon
- 1 slit green chilli
- 4 eggs (boiled)
- Salt to taste
Cooking Method:
- Heat oil in a container, add cinnamon, cumin and fry for half a minute.
- Add chopped onions and sauté till they turn golden.
- Cook for 2 minutes after adding the ginger-garlic paste.
- Add red chilli powder, garam masala and green chilli. Now fry it for 2 minutes.
- Puree the tomatoes and cook them till it dries.
- Add a cup of vinegar and water. Cook until the oil separates (approx 3-5 minutes).
- Cook for 6 more minutes and add the eggs. Toss for 60 seconds and serve hot with rice or roti.
Masala Egg Curry
Masala egg curry, a robust and flavorful curry recipe. This is a dish that can be eaten for dinner and lunch. It is a perfect protein dish and excellent comfort food to add to your meal.
Ingredients:
- 1 teaspoon coriander powder and ginger garlic paste
- ½ teaspoon garam masala and red chilli powder
- ¼ teaspoon kasuri methi and turmeric
- ½ cup chopped tomatoes and onions
- 1 ½ tablespoon cream and butter
- A handful of coriander leaves
- 1-2 cloves and cardamom
- 1-inch cinnamon
- 4 eggs (boiled)
- 8 cashew nuts
- Salt to taste
Cooking Method:
- Take a pan, add butter, egg and saute them till they become brownish golden.
- Add the tomatoes, cashews and onions to the pan.
- Add salt, chilli powder and turmeric once it all gets soften.
- Remove from the flame after cooking for 5 minutes.
- Cool and transfer the mixture to a blender. Now add water (approx ¾ cup) and blend it well.
- Add cinnamon, clove, cardamom in heated butter and saute for half a minute.
- Saute for another minute while adding the ginger-garlic paste.
- Add the blended onion-tomato mixture and about one-fourth cup of water. Now over medium flame, cook for 7 minutes.
- Cook for 2 minutes again and add kasuri methi.
- Cover and simmer for about 3 minutes after adding eggs.
- Add cream, remove from the flame and garnish with coriander leaves.
