BEST EGG CURRY RECIPE | Quick & Easy Home-Style Gravy | अंडा करी बनाने का आसान तरीका | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Roughly slice the onions (or use a slicer or chopper). Remove the stem end from the tomatoes and cut them into thick slices.
2. Heat a pot on high, add oil, then the cumin seeds, and let them crackle.
3. Add the sliced onions and roast on high, stirring constantly, until golden brown and caramelized. Add splashes of hot water now and then to help them brown without burning.
4. Once the onions are well browned, add garlic, ginger, green chillies, coriander stems, sliced tomatoes and salt. Mix and cook 2–3 minutes on high.
5. Add hot water as needed, cover, and cook on low for 10–15 minutes, until the tomatoes are soft and mushy.
6. Uncover, turn off the heat, and let the mixture cool completely.
7. Blend the cooled mixture with water as needed into a fine puree and set aside.
8. Heat a kadhai on high and add ghee and oil. When hot, add bay leaves, green cardamom, cinnamon, black cardamom and cumin seeds, and let the whole spices crackle well.
9. Add the puree and immediately stir in turmeric, Kashmiri chilli powder, coriander powder and spicy red chilli powder.
10. Cook on medium-high for 7–8 minutes, stirring constantly, until the oil separates and the gravy pulls away from the sides of the pan.
11. Add hot water as needed to get a smooth, velvety, medium-thick gravy. Cover, lower the heat to low and simmer.
12. In a non-stick pan, heat the oil on medium-high. Add the boiled eggs with salt, turmeric and Kashmiri chilli powder, and toss gently until lightly roasted and coated. Remove to a bowl.
13. Check that oil has risen to the top of the gravy. Add the tempered eggs, roasted kasuri methi powder and garam masala, and mix gently.
14. Taste and adjust the salt. Stir in the chopped fresh coriander and serve.

Summarized from Your Food Lab's video. Watch it for the details.

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