This is a traditional Indian egg curry recipe which is popular in north India especially in the West Bengal region.
It is a spicy tangy curry eaten with rice or roti wraps.
- 4 Boiled Eggs
- 2 tablespoon oil
- Salt according to your taste
- 5-7 cumin seeds
- 2 cardamom
- 2 cloves
- 1 tiny cinnamon stick
- 1 teaspoon of ginger and garlic paste
- half teaspoon chili powder
- half teaspoon of cumin powder
- 1 teaspoon coriander powder
- pinch of turmeric powder
- half teaspoon garam masala (This is a powdered mixture of all whole spices)
- 2 tomato chopped or half can of tomato puree
- 2 chopped onions
Procedure: Add the oil in a nonstick pan.
After the pan is heated, add the whole spices (cumin seeds, cardamom, cloves and cinnamon stick) and let it start roasting with a flickering noise and aroma, then add the chopped onions and mix well at a low-medium heat.
Let the onion brown, then add the ginger-garlic paste with the powdered spices (chili, cumin, coriander, and turmeric) and mix well.You will start getting a nice aroma.
Once the onion and spices are mixed well together, now add the chopped tomatoes or the puree and let it cook.
Do not add water, because tomato separates a bit of water on its own. You can add salt so that tomato cooks faster.
After 5-7 minutes keep stirring, once the onion-tomato mix is nice red-brown in color, add garam masala powder and the boiled eggs. You can now add some water if you want a nice curry.
Let it boil for 5-6 minutes more, once you start seeing the oil separating on the top, turn off the gas.
Garnish it with coriander leaves.
Serve hot with steamed rice or roti wraps.
Tip: If you don’t like spicy, you can add a cup of coconut milk to the curry which will give it a nice sweet flavour.
If you want you can separately fry the boiled eggs and add it in your curry by simply adding a teaspoon of oil, a pinch of turmeric powder and chili powder in a pan, add the boiled eggs and start mixing to give it a fried layer.