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.
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
- 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
- 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!
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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