Ravi Karan Shahaney
| 1 minute to read
Egg curry
00:20
Non-veg
258kcalProtein
10gmFat
22gmCarbs
5gmIngredients
While eggs - 2- Chopped Onion - 100 gms
- Butter - 12 gms
- Chopped Green chillies - As per taste
- Ginger- Garlic Paste - 1 tbsp
- Salt - As per taste
- Roasted jeera powder - 1 tsp
- Dry Coriander powder - 1 tsp
- Everest chicken masala - 2 tsp
- Coriander - For garnish
Direction
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
