Egg curry

Egg curry

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Ravi Karan Shahaney
Ravi Karan Shahaney
258
Calories
Kcal
10
Protein
gm
22
Fat
gm
5
Carbs
gm
cookingtraditionicon
Indian
nonveg
Nonveg
recipepreparationtime
00:20

Ingredients

  • listcheckWhile eggs - 2
  • listcheckChopped Onion - 100 gms
  • listcheckButter - 12 gms
  • listcheckChopped Green chillies - As per taste
  • listcheckGinger- Garlic Paste - 1 tbsp
  • listcheckSalt - As per taste
  • listcheckRoasted jeera powder - 1 tsp
  • listcheckDry Coriander powder - 1 tsp
  • listcheckEverest chicken masala - 2 tsp
  • listcheckCoriander - For garnish
  • Method

  • Step-1
    Boil the eggs and pan-fry/air-fry in 2 gms butter
  • Step-2
    In a cooker, heat the butter and sauté onion till pink
  • Step-3
    Add the chopped green chillies and sauté till the onion turns brown
  • Step-4
    Add ginger-garlic paste and all the spices to the sautéed onion and mix well
  • Step-5
    Close the cooker and cook on medium-high flame for 10 minutes (or 2-3 whistles)
  • Step-6
    Add the eggs to the gravy and cook for 5 minutes
  • Step-7
    Garnish with fresh coriander and SERVE!
  • Step-8
    TIP: poke small holes in the boiled eggs using tooth pick so that they absorb the flavours of the gravy well
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