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+ servings

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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Main Dish
Cuisine Indian, south indian
Servings 3 people

Ingredients
  

  • 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

Instructions
 

  • 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.
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