Creamy Egg Curry Recipe

INTRODUCTION:

Indulge your taste buds in a symphony of flavors with our exquisite Creamy Egg Curry recipe. This dish combines the rich creaminess of eggs with a tantalizing blend of aromatic spices, creating a culinary masterpiece that will leave you craving for more. Perfectly boiled eggs are nestled in a velvety gravy, infused with the warmth of spices and the subtle tang of yogurt.

INGREDIENTS:

For Egg Fry:

• Hard boiled eggs - 5, shell off
  
• Turmeric powder - a pinch
  
• Red chilli powder - a pinch
  
• Salt - a pinch
• Oil - 1 tablespoon

 For Egg Curry:

• Onion - 2 medium, diced(175g)
• Green chilli - 6
• Cashew nuts - 10
• Ginger - 1 1/2 inch, peeled
• Garlic cloves - 8, peeled
  
• Black peppercorns - 6
• Cinnamon - 1 inch
• Green cardamom - 2
• Black cardamom - 1
• Black pepper powder - 3/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Kasuri methi - 1 teaspoon
• Curd - 6 tablespoons (180g), whisked
  
• Coriander leaves - 2 tablespoons
• Water - 200ml
• Crystal salt - to taste
  
• Oil - 6 tablespoons

 

DIRECTIONS:

Frying Eggs:

• Make gentle cuts on the boiled eggs to allow the masala to flow in. 
  
• Heat the oil in a pan over low flame. Add the turmeric powder, red chili powder, salt and boiled eggs. Saute for 2 minutes
• Transfer the eggs to a separate bowl.

Preparing Egg Curry:

• In a blender, add the diced onions, green chillies, ginger, garlic cloves, cashew nuts and 3 tablespoons of water. Grind to make a fine paste.

• Heat a separate pan on low flame. Add the cinnamon, black cardamom, green cardamom and black peppercorns. Sauté the spices for about 30 seconds until fragrant.

• Add the oil to the pan and let it heat over low flame.
  

• Once the oil is hot, add the ground paste to the pan. Saute the mixture for 10 minutes over low flame, allowing it to cook down and develop a deep flavor.

• Add the turmeric powder and black pepper powder. Continue sautéing for 2 minutes.

• Add the curd and kasuri methi to the pan and mix well. Saute for 5 minutes, ensuring the oil begins to separate from the mixture. Keep the flame low to prevent curdling.

• Add the fried boiled eggs to the pan, and saute for 2 minutes to ensure they are well coated in the creamy mixture.

• Add the water and give everything a thorough mix. Cover the pan and let the curry simmer for 10 minutes, stirring occasionally to prevent sticking.

• Once cooked, add the finely chopped coriander leaves, giving the curry a burst of fresh flavor.

• Once the flavors have melded beautifully, turn off the flame. Your Creamy Egg Curry is now ready to be served.

CONCLUSION:

 

In every spoonful of our Creamy Egg Curry, you'll find a harmonious fusion of textures and flavors that dance on your palate. The tender boiled eggs, bathed in the luscious gravy, are a testament to the art of culinary finesse. Whether you savor it with steamed rice, pulao, fluffy naan, or aromatic biryani, this Creamy Egg Curry is sure to steal the spotlight at your table. So, roll up your sleeves, embrace your inner chef, and treat yourself to a delightful culinary experience that's both comforting and extravagant.