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Egg Curry Recipe

Give your boring old cuisine a new look. Prepare the Egg Curry from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner.

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0:15 - 0:10

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Submited by

Arsala majeed from Islamabad

Ingredients

10 hard-holed eggs (shelled)
1/4 tsp saffron strands
a little milk
2 onions (I large and 1 medium-sized)
12 almonds (blanched)
25 grams cashewnuts
4 green chillies (slit)
1 piece ginger
1 tsp poppy-seeds
4 thIsps ghee
2 tblsps curd
2 medium-sized tomatoes (blanched and sliced)
1 tblsp each of gararn masala,
ground cumin and coriander seeds
salt and chilli powder to taste
1 cup coconut milk
a few pistachios (sliced)
a few almonds (blanched toasted and sliced)

Method

Cut the eggs into neat halves, lengthwise. Soak saffron in a tblsp of hot milk for 5 minutes, and then crush to a paste. Grind the onions, blanched almonds, cashewnuts, chillies, ginger and poppy-seeds to a paste. Heat the ghee and fry the paste, sprinkling a little milk now and then till the ghee floats to the top. Add the curd, tomatoes, garam masala, cumin, coriander, salt and chilli powder and cook till dry. Now pour in the coconut milk and continue cooking till the curry turns a little thick. Place the eggs in a serving plate and pour the curry all over. Sprinkle saffron all over and garnish with sliced pistachios and toasted almonds.

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Reviews & Discussions

My mother cooks delicious food. But I am still in my learning phase. I check out recipes and try them at home. This Eid I will definitely be making this Egg Curry for dinner on 1st day.

Bab, Karachi
Wed 31 Aug, 2016