Egg curry is 'go to' dish - simple enough when you want it to be simple. Anagha this one is for you. Make it a dry version and you have a fancy egg masala dish. The onion puree in the recipe is made in a blender using a tiny bit of water. See the Learn the Basics section of my blog for perfect boiled eggs! Never compromise on...cooking the onions, they have to be brown..
6 eggs hardboiled and peeled
1 1/2 cup onion puree
3/4 cup fresh tomato puree
2 TBS tomato paste
3 TBS ginger-garlic paste
5-6 cherry tomatoes or 1 large tomato cut into big pieces
1 tsp chili powder
1 tsp garam masala
1 tsp salt
4 TBS oil
2 TBS chopped mint leaves
2 TBS chopped coriander leaves
Heat oil in a heavy bottomed pan, add the onion puree, cover and let cook till the water evaporates. Then saute on medium heat till brown. Really caramel brown. This step will take at least 15 minutes. Add the tomato puree, tomato paste and the ginger garlic paste. Cook on medium heat till the oil separates from the masala. This step takes another 10-12 minutes. Add the chili powder, salt, tomatoes and the mint leaves. Add water to the prepared masala, to desired consistency. Add the garam masala and mix.
Make a slit in the eggs - lengthwise and place them carefully , cut side down - in the gravy. Sprinkle the coriander leaves and cook on low heat for 2-3 minutes only.
Serve hot with parathas or rice.
You can adjust the thickness of the gravy as per your liking. Instead of boiled eggs, add steamed and fried whole little potatoes or fried chunks of paneer for a change.
6 eggs hardboiled and peeled
1 1/2 cup onion puree
3/4 cup fresh tomato puree
2 TBS tomato paste
3 TBS ginger-garlic paste
5-6 cherry tomatoes or 1 large tomato cut into big pieces
1 tsp chili powder
1 tsp garam masala
1 tsp salt
4 TBS oil
2 TBS chopped mint leaves
2 TBS chopped coriander leaves
Heat oil in a heavy bottomed pan, add the onion puree, cover and let cook till the water evaporates. Then saute on medium heat till brown. Really caramel brown. This step will take at least 15 minutes. Add the tomato puree, tomato paste and the ginger garlic paste. Cook on medium heat till the oil separates from the masala. This step takes another 10-12 minutes. Add the chili powder, salt, tomatoes and the mint leaves. Add water to the prepared masala, to desired consistency. Add the garam masala and mix.
Make a slit in the eggs - lengthwise and place them carefully , cut side down - in the gravy. Sprinkle the coriander leaves and cook on low heat for 2-3 minutes only.
Serve hot with parathas or rice.
You can adjust the thickness of the gravy as per your liking. Instead of boiled eggs, add steamed and fried whole little potatoes or fried chunks of paneer for a change.
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