Instant Recipes North Indian Recipes

Simple Egg Curry

Yield: 4 Person
Prep time: 10 minutes
Total time: 25 minutes

Ingredients :

  • Tomato Puree – 3/4th  cup .
  • Onion paste – 1/4th Cup
  • Ginger  – 1 tsp Chopped
  • Red Chilli Powder – 1 tsp
  • Coriander Powder – 1 ½ tsp
  • Cumin Powder – 1 tsp
  • Egg – 4 Boiled and de shelled
  • Water – as per use
  • Salt – to taste
  • Oil – to Saute

Tomato Puree  – Heat 1cup  water in a wok and add 2-3  chopped tomatoes, Ginger. Cook until the water evaporates. Cool to room temperature and grind to paste.  

Onion Paste – Cook chopped onion in ½ cup water in low heat until the water evaporates. Once cool remove from fire and grind to paste

Heat Oil in a Wok. Add the Red Chilli, Coriander and Cumin Powder. Immediately followed by onion and tomato puree.

Add salt and water. Add boiled Egg and cook for 5 min.

Serve hot with Roti or Steamed Rice

Special Instructions :

Tomato Puree & Onion Puree : I Keep them stocked in small boxes in deep Refrigerator . It stays for as long as 2 weeks. Haven’t tried more than that ! When you keep in small boxes, you can thaw one box as per use.

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