Creamy Egg Curry

Ingredients

• Onion 1 medium size
• Garlic Cloves 5-6
• Ginger 2 inch
• Green Chillies 5-6
• Coriander Leaves ½ bunch
• Tomato 1 large size
• Boiled Eggs 5-6
• Oil ¼ Cup
• Salt 1 tsp
• Chilli powder 1 tsp
• Turmeric Powder ½ tsp
• Coriander Powder 1 tsp
• Chilli flakes ½ tsp
• Cumin seeds ½ tsp
• Cream ½ Cup
• Coriander leaves

Ingredient Image

Step 1

Blend onions, garlic, ginger, green chillies, coriander leaves, and tomato into a smooth paste. Set this aside for now.

Step 2

Take 5-6 boiled eggs and gently prick them all over with a fork. Heat some oil in a pan and shallow fry the eggs until they turn a light golden brown. Once done, set them aside.

Step 3

Using the same oil, pour in the blended onion-tomato mixture and cook it on medium heat for about 4-5 minutes until it thickens slightly and the raw smell disappears.

Step 4

Add salt, chili powder, turmeric, coriander powder, chili flakes, and cumin seeds. Mix everything well and let it cook for another 2-3 minutes so the spices blend in nicely.

Step 5

Pour in some fresh cream to make the gravy rich and creamy. Let it simmer for 2-3 minutes, then gently add the fried eggs. You can slice them in half if you like.

Step 6

Sprinkle some fresh coriander leaves on top for a burst of color and flavor.

Step 7

Serve this creamy egg curry hot with lachha parathas or steamed rice, and enjoy!