Egg Curry Rice

Can be made with either chicken or mutton for non veg and for veg serve either plain or add potatoes or paneer or vegetables.

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Level
Easy
Servings
4

Ingredients

Curry Ingredients
4 whole eggs hard boiled
6 tomatoes cooked and pureed
1 teaspoon turmeric powder (Haldi)
1/4 teaspoon garam masala powder (if you like spicy add more)
1 teaspoon coriander powder (Dhania)
Half of 1/4 teaspoon red chilly powder (if you like spicy add more)
Half of 1/4 teaspoon sugar
1/4 teaspoon salt or as required
Small bunch coriander leaves finely chopped
Cooking oil
Paste Ingredients to be ground
1 onion roughly chopped
1 inch inger roughly chopped
3 cloves garlic
1 small green chilly deseeded (if you like spicy add more and do not deseed)

Method

Boil the eggs on medium flame setting by adding them to a non stick deep bottom non stick saucepan with enough water so that the water completely submerges the eggs.

Let it come to boil for 15 minutes or until you see a crack on the outer shell.

Once done let it cool down peel off the shell and keep the eggs aside.

In a non stick frying pan heat a teaspoon of oil on medium flame setting and lightly saute the eggs till the oil coats the eggs completely. This will prevent the eggs from disintegrating in the

curry when you reheat refrigerated curry.

Take a deep bottom non stick pan or wok and heat 2 tablespoons oil on a medium flame setting.

Add onion garlic and ginger paste mix well and sauté for a few minutes until the raw smell goes away and the onion changes color.

Add turmeric powder, sugar, garam masala powder, coriander powder and red chilli powder mix well and saute for approx 3 to 4 minutes.

Add tomato puree, salt and eggs mix well and lower the gas to the lowest flame setting.

Cover the lid and let it simmer for approx 10 to 15 minutes until you see the eggs are coated well with the curry.

Check salt and spice levels and the consistency of the curry. Adjust them to taste and add more if require.

After the curry is fully cooked add chopped coriander leaves mix and serve hot with either white steamed long grain basmati rice or roti or bread.