One of the easiest curry side dishes, egg curry can be quickly prepared and served with roti, bread, or rice for a hearty meal.
By Nisa Homey
Egg curry or ande curry is one of the easiest side dish you can whip up in under 30 minutes. Egg curry is a perfect side dish with roti, bread, or even hot rice.
Egg curry is always a life saver for me when I have unexpected guests. So, today I am sharing my easy egg curry; made simple with onion, tomatoes and some spices….and so easy!
- Boiled Eggs: 4 (keep aside)
- Bay Leaf: 1
- Cardamon: 3
- Cloves: 3
- Peppercorns: 3
- Oil: 4 tbsp
- Kashmiri Chilli Powder: 2 tsp
- Coriander Powder: 2 tsp
- Organic Turmeric: ½ tsp
- Garam Masala: ½ tsp
- Tomatoes: 2, grind to a paste
- Water: 2 cups
- Salt to taste
- Handful of Chopped coriander leaves
- Onion: 2
- Ginger: 1 inch
- Garlic: 5-7 cloves
- Cinnanon: Lesser than ¼ inch
- cloves: 2
- Sauf: ¾ tsp
- Add onion, ginger, garlic, cloves, cinnamon, saunf into a blender and blend to a fine paste.
- Puree the two tomatoes and keep aside.
- Heat a cast iron skillet or iron kadai with oil. Add in bay leaf, cloves, cardamon, and peppercorns. Add in the grounded onion paste. Once it is heated up reduce the flame and saute till it starts to brown.
- Add in Kashmiri chilli powder, coriander, and turmeric powder. Mix well on low flame.
- Pour in the pureed tomato and mix well. Add salt.
- Allow it to saute on low/medium flame until the raw flavor diminishes and oil starts coming out. It took about 10-15 minutes for me.
- Add water, allow it to boil and add in the garam masala. Sprinkle with coriander leaves. Lastly add in boiled eggs.
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