Recipe To The Best Egg Curry I Ever Made

This Egg Curry Is Heaven...
Google+ Pinterest LinkedIn Tumblr

Eggs contain 155 calories, 16% of fat, 13 gms of protein, and a good amount of Vitamin A and D. Some like it in breakfast plate while some love it with rice. In various corners of India, it is consumed in different styles. My mom and granny used to cook the spicy and zesty egg curry where potatoes used to be a prime ingredient. Over the years while staying alone, I have found a comfort zone in my kitchen. So, over the weekend, holiday time, or when the mood is just right, I enter the kitchen to create something new and unique. It is really thrilling to experiment with the known spices.

The age-old recipes made with poppy seeds and cashew nuts always turns out tasty and this egg curry is made with these two prime ingredients. In order to cook something new and royal to impress yourself or any of your loved ones – do try this recipe once.

What All You Need?
  • Eggs: 6
  • Onion: 3 large
  • Garlic: 20 cloves
  • Bay Leaf: 1
  • Black Cardamom: 1
  • Green Cardamom: 1
  • Cinnamon: 1 Stick
  • Cumin Seeds: 2 tsp
  • Fennel Seeds: ½ tsp
  • Salt: As per taste:
  • Sugar: Just a pinch or two
  • Curd: ½ cup
  • Milk: 1 cup
  • Hot Water: 1 cup
  • Cashew Nuts: 10-12 pieces
  • Grated Coconut: 3 tsp
  • Poppy Seeds: 3 tsp
  • Green Chilies: 4-5
  • Black Pepper: 4 tsp
  • Cumin Powder: ½ tsp
  • Coriander Powder: ½ tsp
  • Garam Masala Powder: ½ tsp
  • Turmeric: Just a pinch or two to color the eggs
  • Butter: 50 gms
  • Finely Chopped Coriander Leaves: 2 tsp
  • Kasuri Methi: 1 tsp
How To Make?
  • Take 2 onions and make a paste and keep it aside.
  • Soak the cashew nuts and poppy seeds in hot water for 30-40 minutes first in separate bowls.
  • Now take the cashew nuts, add grated coconut, and poppy seeds and make a fine paste.
  • Slit the green chilies vertically, slice the garlic longitudinally, and finely chop 1 remaining onion.
  • Take half cup curd and whisk it until smooth. You may add 2-3 spoons of water if needed.
  • Now boil the eggs. Remember that you need hard-boiled eggs for this recipe. So, you will need to boil for 10-15 minutes.
  • After that keep the eggs into a bowl of ice-cold water for 5-7 minutes.
  • Now peel the eggshells and pat them dry.
  • Take 1/4th spoon of salt, ½ tsp of turmeric, and ½ tsp of black pepper powder and smear the eggs in them. Remember to prick the eggs before smearing the spice mix on them. Keep the eggs covered in spice mix for 10-15 minutes.
  • Take a spoon of butter and 1 tsp of refined oil and add the eggs and fry them very well. The outer skin of the eggs should become golden brown. Keep these eggs aside.
  • Now take 3/4th of the mentioned amount of butter and mix 3-4 tsp of refined oil and add the whole spices (cumin seeds, black & green cardamom, bay leaf, cinnamon, and fennel seeds). Let them crackle for a few seconds and then add the finely chopped onions.
  • Let the onions turn golden brown. To make them soften fast you may add a pinch of baking soda and sprinkle some salt.
  • Then add onion paste and stir for a minute. Then cover the pan for 2-3 minutes. Check if the onion paste has changed color.
  • Once the onions have changed color and became soft, you can add the powdered spices one after the other and stir for some time. Cover the pan for 2 minutes.
  • Remove the cover and add the poppy seeds + coconut + cashew nuts mixture and give a nice stir so that no lumps form at all.
  • Keep the flame on medium and cook this mixture for 3-4 minutes.
  • Now, add the curd mix and stir for another 2 minutes. Cover the lid and let all the spices mix together for at least 4 minutes.
  • Now add the cup of milk in this pool of aromatic curry and let it boil for 5 minutes.
  • Check the salt and sprinkle the remaining black pepper powder.
  • If you want more gravy then add hot water.
  • Finally, add the sugar and give a stir.
  • Now add the egg pieces and give a nice stir again.
  • Add the remaining butter and decorate with slit green chilies, sprinkle kasuri methi, and garnish with chopped coriander leaves.
  • Enjoy this heavenly delicacy with paratha, roti, or rice.

This supremely delicious egg curry was a result of experiments in the kitchen and I have got lovely reviews about it from everyone I have served. It is a wonderful weekend recipe, especially for monsoon and winter weather.

An introvert who can socialize like an extrovert would be her perfect definition. Playing with words has always been her greatest strengths and she draws inspiration from Cinema which is her religion, temple, and oxygen. Apart from that reading and cooking are her passions. She often peeks into people’s personalities through their handwriting styles! She is currently working in a leading e-commerce portal as a Content Writer and carries a professional experience of 6 years.

Write A Comment