Follow these steps for perfect results
Oil
Cloves
Bay Leaf
Cardamom (Big)
Cardamom (Small)
Ginger Garlic Paste
Onion
finely chopped
Green Chili
finely chopped
Onion
paste
Tomato
paste
Turmeric Powder
Red Chili Powder
Coriander Powder
Garam Masala Powder
Water
Eggs
boiled
Cilantro
finely chopped
Boil eggs in a saucepan for 15 minutes or until cracks appear on the shell. Cool, peel, and halve.
Heat oil in a kadhai or pan.
Add cloves, bay leaf, and cardamom. Cook for 30 seconds.
Add chopped onion and green chili. Cook until onion is soft.
Add ginger-garlic paste and cook for 3-5 minutes.
Add tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well.
Add 1/2 cup water and cook until the gravy thickens.
Add the boiled egg halves to the gravy.
Garnish with chopped cilantro.
Serve hot with lachha paratha and pudina pyaz kachumbar salad.
Expert advice for the best results
For a richer flavor, use ghee instead of oil.
Adjust the amount of chili powder to your spice preference.
Garnish generously with fresh cilantro for added freshness.
Everything you need to know before you start
15 mins
The curry can be made a day ahead and reheated.
Garnish with fresh herbs.
Serve hot with roti, naan, or rice.
Accompany with a side of raita or salad.
To complement the spices without overpowering the dish.
Discover the story behind this recipe
Egg curries are popular in North Indian cuisine and are often served at family meals and gatherings.
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