Ingredients
– Boiled and shelled eggs- 6
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1/4 tsp
– Cumin seeds- 1 tsp
– Green Chillies, chopped- 1-2
– Onions, fine chopped- 2 medium (total around 150 gms)
– Ginger, crushed- 1.5 tsp
– Garlic, crushed- 2 tsp
Curd/Yogurt Spice Mix:
– Whisked Curd/Yogurt- 4 tbsp
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1 tsp
– Coriander Powder- 1 tsp
– Garam Masala Powder- 1/2 tsp
– Tomato Purée- 5 tbsp
– Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
– Salt- 1 tsp
– Refined Oil- 3 tbsp
Preparation:
– Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
– Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
– Chop the onions & the green chillies. Peel and crush the ginger and garlic.
– Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
– Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.
Process:
– Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
– Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
– Now add the crushed ginger and garlic and fry on low heat for 2 mins.
– Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
– Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
– Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
– Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
– Take the fried eggs, make 2 cuts on each and add into the gravy.
– Add 50 ml water and cover & cook on low heat for 3 mins.
– Serve with rice or roti.
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