Egg curry and soft paav or square buns are the most common hostel food that one can make with a saucepan, some eggs and a few basic ingredients. It is hugely popular as a filling, tasty curry and there are as many variations as the imagination, one’s budget and availability of ingredients on a particular day will allow 🙂
This version is what I always make and is sort of derivative of what would be made in the North of India. I sometimes like to make it into a coastal flavoured one by adding freshly grated coconut but that’s only if I want to make it posh but that’s very, very rare. After all, this is a quick, save the evening sort of curry!
It’s National Curry Week and it’s wonderful to see how Britain has embraced an Indian food habit and made it, its own over the years, spinning off British Indian versions of popular Indian home-cooked curries.
I wanted to start off my posts for National Curry Week, with this one because of how easy it is to make and a great recipe for students everywhere 🙂
Indian Egg Curry
Equipment
- 1 Saucepan with Lid
- 1 Wooden Spoon/ Spatula
- 1 Knife
- 1 Chopping Board
Ingredients
- 4 Medium-sized Eggs
- 2 Medium-sized Red Onions/ Mumbai Onions
- 2 Medium-sized Ripe Tomatoes
- 2 tsp Red Chilli Powder
- 2 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 2 Green Chillies
- 1 tsp Ginger Paste
- 1 Clove Garlic finely chopped
- 2 tbsp Olive Oil
- A pinch Asafoetida (Heeng)
- Salt to taste
- Fresh coriander to Garnish
Instructions
- Boil the eggs in an open saucepan and leave aside to cool
- Roast the chopped red onion in a saucepan and spritz it in the mixer with the chopped tomatoes and green chillies. (If you want a coastal touch add 2 tbsp of freshly grated coconut in this mixture and puree it together, ensure to use at least 3 finely chopped garlic in the pan as they set off the taste of fresh coconut beautifully)
- In a saucepan heat the oil and add a pinch of asafoetida, then add the chopped garlic and roast till it turns light brown, then add the ginger paste, turmeric, red chilli powder,garam masala, coriander and cumin powders
- Stir in the onion and tomato puree
- Cook on a low flame for 2 minutes
- Then add some water to make a gravy-like consistency and add the boiled, peeled eggs after cutting them in half, add salt and cook for a further 5 – 6 minutes
- Serve with hot chapatis/naan bread,paav, soft fresh wholemeal bread or with steaming hot boiled white rice –to make the rice taste heavenly drop a blob of butter, and the steam trapped in the grains of rice will melt the butter into a golden pool of gooey goodness – pour the egg curry into this and enjoy the best and simple pleasures of curry!
Looking for a Curry Recipe? You might also like:
- Masoorachi Aamti or Red Lentil Curry
- Field Beans curry – VALACHE BIRDHE (वालाचे बिरडे) – MADE IN A TYPICAL C.K.P WAY
- Pomfret Fish Curry
- Pomegranate Chicken Curry
- Punjabi Kadhi
While we are talking things curry, do also check out this interesting Mapo Tofu curry from one of my favourite blogs 🙂
Why not try my other recipes with Eggs as the star ingredient?
- Sausage-loaded omelette – Basic Omelette recipe
- Soft-boiled eggs and asparagus soldiers
- Smoky chorizo and chives with eggs oven-baked in pots
- Turkish Poached eggs
- Indian Masala egg omelette
- Egg based Team-Time Treats – compilation of recipes
