Healthy egg curry is a healthy and flavorful recipe that is enjoyed by one and all. This North Indian recipe needs only 15 minutes to cook and doesn’t require much effort from your side. It is a main dish recipe which can be served with brown rice and multi-grain chapati or missi roti and, can be savored in lunch or dinner. This spicy curry comprising of tomatoes, onions and a mélange of spices, when combined with boiled eggs, reeks a major havoc on your taste buds.
salt as required
1/2 piece ginger
red chilli as required
1/2 teaspoon coriander powder
3/4 teaspoon garam masala powder
2 cup water
2 green chilli
4 cloves garlic
3/4 teaspoon turmeric
2 tablespoon virgin olive oil
2 tablespoon coriander leaves
Heat 2 cups of water in a pan and add a pinch of salt and 1/2 spoon of olive oil in it. Bring it to a boil and add the eggs in it. Once boiled, take the pan off the flame and remove the shells of the eggs. Cut the eggs into cubes and keep them aside to cool down.
Next, chop the onion, ginger, garlic cloves and green chilies and keep them aside. Next, add the tomato to a blender jar and blend it to make a thick paste. Meanwhile, heat some olive oil in a wok over a medium flame and add garlic cloves along with ginger in it. Saute them until they turn soft and you can smell the aroma of garlic. Now add the onions along with green chilies. Let the onions become soft and turn golden brown in color.
Next, season this mixture with spices like turmeric, red chili powder, garam masala, coriander powder and salt. Mix the ingredients well until you can smell the cooked spices. Once done, add the blended tomato paste to this and stir it to coat all the ingredients with spices.
Once the gravy becomes thick, add the chopped egg cubes and mix them in the curry to coat them evenly. Let the dish simmer for a while and stir it occasionally. Once done, Take it off the flame and transfer the dish in a serving bowl.
Garnish it with chopped coriander leaves and serve it hot.