Velvety Egg Curry

Ingredients 0/16

Ingredient Image

Step 1

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

Step 2

Boil 5-6 eggs, then gently prick them with a fork to create some texture. Heat oil in a pan and shallow-fry the eggs until they turn a light golden brown. Take them out and keep them aside.

Step 3

In the same pan with the oil, add your blended onion-tomato mixture and cook it on medium heat for about 4-5 minutes, stirring occasionally until it thickens a bit.

Step 4

Sprinkle in salt, chili powder, turmeric, coriander powder, chili flakes, and cumin seeds. Mix well and let the spices cook for another 2-3 minutes so the flavors come together.

Step 5

Pour in some fresh cream to make a rich, smooth gravy and cook for a couple of minutes. Then gently add the fried eggs—feel free to cut them in half if you like.

Step 6

Finish with a handful of fresh coriander leaves, give it a quick stir, and it’s ready to serve.

Step 7

This goes perfectly with warm lachha parathas or steamed rice—dig in and enjoy!