Egg Curry

Egg curries are such a regular in my home. I cook them up whenever I am in no mood for an elaborate meal. And there are some versions of egg curries that I keep coming back to. This egg curry recipe is one of those homestyle and comforting version that reminds me of warmth and love of the times gone by.

The preparation of this egg curry is extremely simple. The taste of the curry is also quite subtle, but the flavours are on point. It’s not a loud recipe with a lot of oil or spices, but a simple one that you can make with the essentials in your pantry. The style of cooking is very Assamese as I grew up eating Assamese food and hence the cuisine has a big influence on my style of cooking. For instance, I love to use mustard oil in my cooking. And this recipe uses cold pressed mustard oil, that lends the curry a unique pungency and sweetness.

The key to a good egg curry is boiling the eggs perfectly. Egg curries always have hard boiled eggs that are seasoned, deep fried and added to the gravy right towards the end. We follow a similar procedure in this recipe. Let’s take a look on how you can boil eggs perfectly for your egg curry.

How to Cook Perfectly Boiled Eggs

Making a perfectly boiled egg has a few tips and tricks. Nobody wants a broken egg, de-shaped egg or an under-boiled or over-boiled egg in their egg curry. The egg has to be firm and evenly cooked. Here are the tips I always follow that can help you become a pro at boiling eggs specifically meant for an egg curry.

Add salt to water

Whenever you boil eggs, the first thing to do is to use a wide mouthed pot. Fill it up with water so that the eggs can be submerged completely in the water. Once the water starts to boil, add about two teaspoons of salt to it. Addition of salt prevents the eggs from cracking.

Boil the water before adding the eggs

Now let this water come to an aggressive boil before you add the eggs. Adding the eggs to room temperature water can give them a shock when the temperature rises, causing the skin to stick to the shell. So add the eggs only when the water is boiling hot.

Be gentle

Because we need to add the eggs to a boiling pot of water, you must be gentle. Raw eggs break very easily so make sure you use a spoon to gently place the eggs into the boiling water. Do not let go of the spoon till you drop the egg right at the bottom.

Check the timing

After placing the eggs into the pot of boiling water, I let it boil on high flame for exactly ten minutes. Remove the eggs and place it immediately in ice cold water so that it stops cooking. De-shell the eggs after ten minutes.

Okay, now that you know how to boil the perfect eggs, let’s get on to the ingredients in the curry. Note down the recipe and I hope you try this soon.

Preparation time – 15 minutes

Cook time – 40 minutes

Serves – 3

[ingredients title=”Ingredients”]

6 large eggs
3 tbsp mustard oil
1/2 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
1 tsp salt (adjust as per taste)
2 dried red chillies
1 bay leaf
1 green chilli, finely chopped
2 cardamoms
1 inch cinnamon stick
2 cloves
2 cups finely chopped onions
1 tbsp ginger-garlic paste
2 cups pureed tomatoes
1 tsp cumin powder
1/2 tsp black pepper powder
1 tsp coriander powder
2 cups hot water
3 tbsp whisked curd
2 tbsp Kasuri methi
1 tsp garam masala
Fresh coriander (chopped) for garnish [/ingredients]

[directions title=”Directions”]

Boil water in a wide mouthed pot. Add salt to it and mix well.
Once the water starts to boil, gently add six eggs to it (see video for reference).
Boil the eggs for ten minutes and transfer to ice cold water. De-shell the eggs after ten minutes. Set aside.
Heat mustard oil in a kadhai. Once it starts to smoke gently, add Kashmiri red chilli powder, turmeric powder and salt. Give it a good mix.
Add the boiled eggs into the kadhai and fry on high heat till all of the them are golden brown and crispy. Fry the eggs uniformly and set them aside.
Reduce the heat to low and temper the same oil with bay leaves, dried red chillies, chopped green chilli, cardamoms, cloves and cinnamon. Give it a quick stir.
Add the finely chopped onions and cook for around five minutes till they turn translucent and start to brown.
Throw in the ginger garlic paste and cook this for another five to seven minutes on medium to low flame till everything combines well and the rawness disappears.
Once the onions and ginger garlic paste cook well, add the pureed tomatoes. Stir for two minutes.
Season with cumin powder, coriander powder and black pepper powder. Mix well.
Cover and cook on low flame for five to seven minutes.
Take off flame and pour hot water. Mix well and let it come to a boil.
Add whisked curd and kasuri methi to the boiling gravy. Mix well.
Once you have achieved your desired consistency, add the fried eggs and boil for another two minutes.
Garnish with freshly coriander. Serve hot with steamed rice. Enjoy! [/directions]

I hope you try this egg curry recipe super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Egg Dum Biryani

It’s finally here! I am so excited to finally upload a biryani recipe on the blog. Honestly, it has been nothing short of a dream for someone like me who loves creating videos and sharing recipes. I am a huge biryani fan myself and I can eat it every day. I honestly don’t know why I waited so long to upload this egg dum biryani recipe. But better late than never!

This egg dum biryani is so amazing and super professional! I always found making biryani very intimidating before I actually started making them at home. It’s definitely not as easy as making a pasta or dal rice, but the effort is so worth it! And you know what is the best part about this particular egg biryani? It does not require any marination! So it’s way simpler than a biryani with meat.

I have tried to be as particular and detailed as possible with this recipe so that you have all the knowledge to get this right on your first trial. I have made several bad biryanis in my life and trust me, a lot of practice has got me to develop this recipe. And it’s 100 percent full proof. Just think about biryani from your favorite place and this can totally match up to that! So let me get straight to the top tips in ensuring that you get that perfectly flavourful and amazing biryani every single time.

How to Make The Best Biryani Ever

Making biryani is an art. It involves some real techniques which need to be followed no matter what. And guess what? They are not that hard! The techniques for this egg dum biryani are pretty straightforward. Let’s see what they are.

Making that perfectly fluffy rice

A good biryani is one in which the rice is cooked to perfection and every single grain is separate from the other. To achieve this, you have to follow certain steps without fail.

Thoroughly wash your rice. Once you get your raw rice, wash it thoroughly under running water at least 5-6 times till the water that drains out is crystal clear. This step is very important as it helps to ensure that all the excess starch is removed so that you get rice that is fluffy and also not too heavy. Pro tip – Do not waste the starchy water. It is full of nutrients. Use it to water your plants.

Soak the rice for at least 30 minutes. Once your rice is washed, soak the rice in clean water for 30 minutes to one hour. Till step will ensure that the rice fluff up to its maximum potential.
Buy biryani rice, not long-grained basmati rice. To make restaurant-style biryani, make sure you purchase rice which is known as biryani rice. This rice is actually perfect for making biryani and is really thin, light, and long-grained. Buying basmati rice might not give you the same results as this rice would. There are many brands in the market that offer “biryani rice” in particular. Choose one of those.
Make room for a lot of water. Your rice will cook perfectly when it gets a lot of water to swim in. So make sure you fill up your pot with lots of water so that the rice gets submerged in it. In this recipe, I have used 500 grams of rice and 3 liters of water.
Salt your water well. This is crucial to make sure every grain of rice is well seasoned. Add enough salt in the pot of water as much as you would want in your soup. Mix it well and taste it before you add the rice.
Cook the rice before layering it only till it’s 70 percent done. This step can honestly make or break your biryani. When we cook the rice before layering it, make sure it’s cooked just enough that it still has a bit of a bite to it.
Strain the semi-cooked rice well. When you take the rice out of the water to save it for the layering, make sure you strain every bit of that excess water in which it was cooking. Leaving the rice in water will make it lumpy and stick to one another and that’s no good!
Be gentle when using the spoon. At all points of handling the rice, be it raw or semi-cooked, be gentle so that you don’t break the grains.
Use a cast iron pot or a good quality stainless steel pot/handi to cook the biryani. The last thing you would want is burnt rice at the bottom.

2. The Birista (fried onions) is the hero

While this egg dum biryani recipe uses a lot of ingredients, the one thing that makes the most impact is the birista or the fried onions. Birista refers to onions that have been fried in oil for a long time till it becomes crunchy and brown. The oil that is used to make the birista is packed with flavor. I have used the oil to flavor the biryani rice as well as the gravy. This birista is used for topping, as well as in the biryani gravy. You can buy birista as they are available in the market. But I make my own.

Here’s how I made the birista. You can also make this in advance and keep it for later use, as it is a time-consuming process.

Cut 300 grams of onions into thin slices. Separate them by crushing them with your hands. Heat 1 cup refined oil in a wide skillet. Add the onions to it. Cook on a medium flame for about an hour till the onions turn from translucent to brown and cook uniformly. the onions will be done when they turn crispy. Take them out on a paper towel and let them cool. You should be able to crush them with your hands when cooled down. Store them or use them fresh.

3. The gravy

The taste and flavors in the gravy define a biryani. A lot goes into making the gravy for this egg dum biryani. For the creaminess, we add whisked curd and cashew paste. The biryani masala and garam masala also add a lot of flavors. And my personal touch of the chili, ginger and garlic paste gives it a super spicy kick and spin. It’s really the best!

4. The accompaniments in layering

A lot goes into making the biryani perfect. The layering involves many ingredients so make sure you do not miss out on any of the following ingredients as each one of them plays a very crucial role in making the biryani what it is.

Fresh coriander leaves
Fresh mint leaves
Ghee
Kewra water
Saffron infused milk
Starchy rice water

So those were my tips to make the perfect biryani. You can see more details in the video. Now let’s take a look at the ingredients.

Preparation time – 60 minutes

Cook time – 90 minutes

Serves – 6

[ingredients title=”Ingredients”]

6 large eggs
500 g biryani rice
3 dried red chilies (soaked in warm water for three hours)
20 g ginger
15 g garlic
4 tbsp vegetable oil
1 tbsp ghee
2 tbsp birista oil
Mace or javitri
One star anise
Cinnamon stick
Three cardamoms, slightly crushed
1 tsp shah jeera
3 cloves
300 g onions (to make birista)
2 tbsp biryani masala
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp red chili powder (to fry the eggs)
1/2 tsp turmeric powder (to fry the eggs)
1 tbsp Kashmiri red chili powder (for the gravy)
1 tbsp garam masala
Salt to taste
1/2 cup whisked curd
1 cup reserved rice water
12 cashews ground to a paste
Fresh coriander leaves
Fresh mint leaves
Kewra water
Ghee (for layering)
Birista oil (for layering)
8 tbsp warm milk
Few saffron strands
1/2 cup hot water (for the gravy) [/ingredients]

[directions title=”Directions”]

Soak dried red chilies in hot water for three hours. Once soft, grind them with the ginger and garlic. Set aside.
Thoroughly wash the rice till the water from it becomes clear. Soak in water for 30 minutes to one hour.
Heat water in a wide pot. Add shah jeera, salt, birista oil, mace, star anise, cardamom, cloves, and cinnamon. Stir well till it boils. Check the salt, add more if required. The water should be as salty as soup.
Add the soaked rice to the boiling pot of water. Cook it till it’s 70 percent done. Save a cup of the rice water for later use. Strain well and set aside.
Boil six eggs and poke it with a knife to make small holes for the masala to enter the eggs.
Pour vegetable oil in a kadhai. Add salt, red chili powder, and turmeric powder. Mix it gently and fry the eggs for 2-3 minutes till they are evenly crisp from all sides.
In the same kadhai add some ghee and birista oil. Add the chili and ginger garlic paste. Saute on high flame till aromatic.
Add half of the birista. Saute till it starts to melt.
Season with more salt, coriander powder, cumin powder, red chili powder, biryani masala, and garam masala. Mix well.
Add whisked curd and cashew paste, along with a cup of hot water. Mix everything together till you see the oil separates from the masala.
Throw in the fried eggs and mix it all up along with some fresh coriander. Time to layer.
Take a wide-mouthed pot and fill the bottom with a layer of rice. Add a second layer of eggs and gravy. Add another layer of rice on top.
Drizzle ghee, saffron-infused milk, kewra water, and starchy rice water (2 tbsp each) over the rice. Garnish with fresh coriander leaves, mint leaves, and top it off with birista.
Repeat the process three more times. Once done, cover the pot with a lid. Make sure there is no room for air to escape.
Heat an iron tawa on the gas. Once hot, lower the flame and put the biryani pot on top. Let this cook for 30 minutes. Once done, let the biryani rest for another 30 minutes.
Gently take the lid off and mix all the layers of the egg biryani. Make sure you take all of it together.
Serve hot with raita, salan, and salad on the side. Enjoy! [/directions]

I hope you try this egg dum biryani recipe super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

Find me on Facebook – www.facebook.com/slurrpilicious

Find me on Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Creamy Egg Curry

Here’s a welcome diversion from all the egg curries involving tomatoes. If you want to try out an egg curry that is different and tastes spectacular, you are surely going to love this creamy egg curry. The gravy is slightly thick and is enjoyed best when dunked into with some parathas or ghee laden rotis. Needless to say, this creamy egg curry is easy to make. So try something new with eggs and I promise you a wonderful cooking and eating experience.

Cooking this creamy egg curry will require just one pan or kadhai, once you have hard-boiled the eggs. To get the perfect eggs everytime, fill a wide mouthed pot with enough water so that the eggs get submerged. Add some salt into the water and stir. The salt prevents the eggs from breaking. Add the eggs and let it boil for 8-10 minutes on medium to high heat. As soon as it’s done, transfer the eggs to a bowl with water and ice. This step will prevent it from cooking further. Once it cools down a bit, de-shell the eggs and set them aside.

Ingredients in this Creamy Egg Curry

The ingredients for this creamy egg curry are basic ones that are easily available around you. The fundamentals of any Indian curry is the same – oil, onions, ginger, garlic, and some pantry spices. The same goes for this recipe. For the creamy texture, I have used some cashew paste as well as fresh cream. This recipe does not use any tomatoes.

The oil is first tempered with some whole spices like bay leaves, cinnamon, cardamom and cloves. after this, we add onions and cook them till they caramelise. The ginger and garlic paste adds a lot of flavour and pungency to the curry. All of this is cooked till they onions melt and assimilate well with the spices, and ended with the addition of cashew cream. The garnish of kasuri methi elevates the dish to a new level.

Preparation time – 15 minutes

Cook time – 20 minutes

Serves – 3

[ingredients title=”Ingredients”]

5 hard-boiled eggs
3 tbsp mustard oil
1 tsp ghee
2 bay leaves
1 cinnamon stick
2 cardamoms
2 cloves
120 g onions (around 3 medium onions)
15 g ginger-garlic paste (1 tbsp)
4 g sugar (1 tsp)
Salt to taste
4 g cumin powder (1 tsp)
2.5 g black pepper powder (1/2 tsp)
30 g cashew paste (2 tbsp)
250 ml hot water ( 1 cup)
20 g fresh cream (1 1/2 tbsp)
2 green chilies
4 g garam masala (1 tsp)
15 g Kasuri methi (1 tbsp)
Freshly chopped coriander leaves, for garnish [/ingredients]

[directions title=”Directions”]

Fill a wide mouthed pot with enough water so that the eggs get submerged. Add some salt into the water and stir. The salt prevents the eggs from breaking. Add the eggs and let it boil for 8-10 minutes on medium to high heat. As soon as it’s done, transfer the eggs to a bowl with water and ice. Once cooled down, de-shell the eggs and make slits in it.
Add a teaspoon of salt, turmeric and red chili powder to the boiled eggs. Mix well.
Heat mustard oil in a kadhai or wok. Fry the marinated eggs till it browns evenly and the skin becomes golden and crispy. Set aside.
In the same kadhai, add some ghee. Temper with bay leaves, cinnamon stick, cardamom and cloves. Stir for a second.
Add the onions and saute for 2-3 minutes till they become translucent and start to sweat.
Add the ginger garlic paste and stir till the raw aroma of it fades completely.
Season with salt, turmeric powder, cumin powder, coriander powder and black pepper powder. Saute well.
Make a paste of soaked cashews and add to the masala. Mix it really well so that it combines well with all the spices.
Add hot water to make a thick gravy.
Pour some fresh cream over the gravy and let it come to a boil.
Slit some fresh chillies and add it to the gravy. You can add more hot water if you like more gravy. But this curry tastes best when kept thick.
Garnish it with garam masala, kasuri methi and fresh coriander leaves. Stir.
Add the fried eggs and let it simmer for 2 minutes.
Serve hot with parathas or pulao. [/directions]

If you have any questions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook. For all my videos, you can subscribe to me on YouTube.

Happy cooking!

30 Minute Kerala Style Egg Curry | Indian Recipes | Slurrp

I am a big fan of eggs. I love eggs and I cannot do without them even for a single day. My father still jokes about how obsessed I was with eggs even as a child.

There is this one story he narrates where we had once gone to a neighbor’s house in the middle of a regular evening stroll. In those times, people used to visit each other in the evenings, have tea and generally chit chat about things. The sense of community was quite strong. My father tells me he was carrying me (yes, I was that small) and taken me for a walk. I used to love boiled eggs. Apparently, I saw a few of them on the table in the house.

Since I could not express too well, I started pinching my dad on his neck asking for boiled eggs. My father was just visiting and was embarrassed to give in to my stupid baby demands. So he kept bearing the pain of the pinchings till he could get me back home, all bruised by his own baby. Apparently, I pestered him so much that he could only take a sigh of relief after he boiled me an egg at home. Crazy!

I think I have some cosmic connection with the idea of eating eggs, especially when they are boiled. Needless to say, egg curries are one of my favorite parts about Indian recipes and cooking. Not only are they delicious, but also come together super quick, cook fast and taste unbelievably good! Egg curry is the most luxurious thing you can have even when there is a dearth of time or energy to cook something lavish. This particular version is a must addition to your book of Indian recipes.

This Kerala style egg curry is my own rendition of how I understand food from Kerala. I am not saying it is 100% authentic, as it is my own version. But what I can claim without an ounce of doubt is that this curry will make you lick your fingers. Made with curry leaves, pure ghee, mustard, onions, coconut milk and fresh Indian spices, this egg curry transports me to a state of complete bliss.

It is very very easy to make, the ingredients are also very basic. So just get them all (I am sure you already have 80% of them right now if you cook Indian food) and start cooking!

Preparation time – 15 minutes

Cooking time – 30 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

4 hard-boiled eggs
2 tbsp pure cow ghee (clarified butter)
1 tsp mustard seeds
2 medium-sized onions, ground to a paste
10-12 fresh curry leaves
2 green chilies, finely chopped
1.5 tsp ginger-garlic paste
1 tbsp sugar
100 ml tomato puree
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp cumin powder
150 ml thick coconut milk
1 tsp fresh garam masala
Freshly chopped coriander leaves for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat the ghee in a kadhai. Add mustard seeds, let them splutter. Throw in the curry leaves and give it a gentle stir.
Add the finely chopped onions and green chilies. Saute them till they turn brown.
The next step is to add some sugar, which will help caramelize the gravy and also give it a beautiful brown color. It is also for adding sweetness to the gravy.
Next, add 1 tsp of fresh ginger garlic paste. Fry this till the raw aroma of the ginger and garlic disappears.
Time to add the tomato puree. I have made my own here by blanching two tomatoes, peeling the skin off and grinding with a little water. You can do the same or use ready-made puree. Though I prefer it fresh.
Season with salt, turmeric powder, black pepper powder and cumin powder. Cook the mixture thoroughly till all the spices and condiments come together and there is no rawness left.
Once the masala is thoroughly cooked with the onions and tomato puree, add the coconut milk. Give it a gentle stir.
Keep stirring in medium flame for another 5 minutes. Add the boiled eggs into this mixture and coat each egg with the masala. You can add water depending on the consistency that you like. I like mine in a semi-gravy form.
Season with some fresh garam masala and coriander just before taking it off the heat. Enjoy with some hot parathas, rotis or rice.

[/directions]

I hope you try this recipe. It is one of my favorite and like I said, is a must addition to your collection of Indian recipes.

If you like this, do try it. You can follow the video along with the instructions as well. Always love hearing from you so do drop me a comment! 🙂

How to Cook Perfectly Boiled Eggs

Add salt to water

Boil the water before adding the eggs

Be gentle

Check the timing

How to Make The Best Biryani Ever

Making that perfectly fluffy rice

2. The Birista (fried onions) is the hero

3. The gravy

4. The accompaniments in layering

Ingredients in this Creamy Egg Curry