Easy Egg Curry - 20 minutes Everyday Egg Curry
A very easy, ready in 20 minutes Egg Curry recipe for weekday dinners. This is a recipe I learnt from my previous house help and is now my go to Egg Curry recipe for the days I am in a hurry. Steam some rice on the side, slice some onions and you can have a perfect healthy dinner in under 30 minutes.
- 6 medium eggs boiled and peeled
- 1 large onion grated
- 2 meidum tomatoes pureed
- 2 tsp oil
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp ginger-garlic paste
- few curry leaves
- Salt to taste
For the masala
- 1/4 cup roasted channa dal
- 2 tsp coriander seeds
- 1 tsp methi seeds
- 2 dry red chilli
Grind all ingredients of the masala together to a fine powder. Keep aside
In a kadhai, heat oil. Once hot add curry leaves and grated onions to it. Sauté till the onions are slightly browned. This will take 4-5 minutes.
Add tomatoes and Sauté further for 2-3 minutes. Add the ground masala, around 1 - 1.5 cup of water and bring to boil. Let it simmer for 3-4 minutes
Add boiled and peeled eggs. Run the knife on the surface of the eggs to create little cuts so that the masala seeps in. Boil further for 2 minutes.
Switch off and serve warm with rotis, rice or dosa.