Ingredients

  • For roasting the eggs in spices:
  • 2 tbsp oil
  • 1/4 tsp turmeric/haldi powder
  • 1/2 tsp red chili/lal mirch powder
  • 1/2 tsp garam masala powder
  • 5 eggs
  • For making the egg curry:
  • 1 tbsp oil
  • 7 garlic cloves finely chopped
  • 1/2 inch ginger finely chopped
  • 1 cup onions chopped
  • 2 green chilies slit
  • 4 tomatoes big size, pureed
  • 1/2 tsp cumin jeera
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 2 tsp gram flour
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp Kasuri methi crushed
  • Whole spices:
  • 1 bay leaf
  • 4 cloves
  • 1 green cardamom
  • 1 inch cinnamon sticks

Steps

  1. Boil eggs. Peel it. Make long incisions on them or you can prick it with a fork and keep it aside.
  2. Heat oil in a pan.
  3. Add turmeric powder, red chili powder, garam masala & eggs.
  4. Coat the eggs well in the spices and fry it till golden brown in color.
  5. Take it out and keep it aside.
  6. In the same pan add 2 tsp oil.
  7. Add cumin & whole spices and fry it for a minute.
  8. Add ginger, garlic & onions. Saute till onions are golden brown in color.
  9. Add besan/gram flour & spice powders.
  10. Roast for 3-4 minutes until it stops sticking to the pan.
  11. Add tomato puree & salt and mix. Cook till oil starts to separate from the masala.
  12. Add hot water and adjust the consistency of egg curry.
  13. Cook until oil starts to float on the top.
  14. Finally, add garam masala powder, kasuri methi and eggs.
  15. Cover and cook for 2 minutes. Switch off the flame.