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