Egg curry is an adaptable cooking recipe. Many individuals who don't eat meat eat eggs. Delightful and fast this curry can be prepared in a short time. I call it the most straightforward curry and the universally adored. Meat sweethearts love it and eggetarian vegans like it as well.
Ingredients
- Eggs - 6
- Oil
- Salt
- Turmeric Powder
- Chilli Powder
- Butter - 1 tbsp
- Onions - 2
- Ginger Garlic Paste - 1 tbsp
- Tomatoes chopped - 1/2 cup
- Coriander Powder -1 tbsp
- Cumin Powder - 1 tbsp
- 1 green Chilli chopped (optional)
- Garma Masala 1/2 tbsp
- Kasuri Methi (dried fenugreek leaves) - 1/2 tbsp
- Water
Directions
- In a dish cover eggs with cold water. Allow it to come to a boil.Cook eggs 6-7 minutes. Move eggs to cold water. At the point when it is agreeable to deal with, strip.
- Throw stripped bubbled eggs in ¼ every one of salt, turmeric, and bean stew powder.
- Heat oil in a container. At the point when the oil is hot, add eggs to the container. Throw in medium-hot until you see little earthy colored rankles. Eliminate and keep to the side.
- To a similar dish add 1 tablespoon of oil and spread. At the point when hot add dry red bean stew and saute for 30 seconds until smokey.
- Add cleaved onion, saute for 3-4 minutes. The onion will relax and begin to brown.
- Add ginger-garlic glue. Saute briefly, blending in the middle.
- When there is no crude smell of ginger garlic, lower heat. Add cumin powder, coriander powder, turmeric, red bean stew powder, Kashmiri red stew powder. Saute for 30 seconds, until sweet-smelling. Sprinkle little water to keep it from consuming.
- Add cleaved tomatoes. Cook until tomato is delicate and soft.
- Add hacked green stew and squashed Kasuri methi. Blend well.
- At the point when you see oil isolating from the combination, the time has come to add water.
- Season with salt, add garam masala and singed eggs to the dish.
- Blend everything and cook for another 2-3 minutes.
- Garnish with coriander leaves.
