Do you feels the egg in the egg curry don’t have any taste? Do you feel bad about removing egg yolks because you don’t like boiled egg yolks? Would you like a change (a tini tiny change) to your egg curry that will make you fall in love with the perfect comfort food once again?
If your reply is all ‘yes’ (you and me are the same!) or at-least one of the answer is yes, this recipe is for you.
I have tried ways to get some flavor in boiled eggs in my curry; poke them, cooked them in masala before adding them to the gravy but nothing was satisfying. Then I thought, egg curry needs eggs, not boiled eggs! Eureka!
Although as a curry goes, this version serves gets with rice but it pairs better with parathas! Trust me!
Happy Cooking!
Egg (omelette) Curry
A slightly different take on your regular egg curry.
Ingredients
Curry
- 1/2 tbsp oil
- 1 tsp ghee
- 1 bay leaf
- 3 green cardamom
- 4 cloves
- 1 medium onion finely chopped
- 1 tbsp ginger, garlic and green chili paste
- 1/2 cup tomato sauce
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp cumin coriander powder
- 1 tsp kasuri methi
- 1/3 cup raw cashews soaked for 30 minutes in hot water
- 1 tsp sugar
- salt as per taste
- chopped cilantro for garnish
Omelette
- 1/2 tsp oil
- 5 large eggs
- 1/8 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp cumin coriander powder
- salt as per taste
Instructions
Curry
- Drain the cashews and grind them using as little water as you can to a smooth paste. Set aside.
- In a non stick pan heat oil and ghee. Add cardamom, bay leaf and cloves and saute until aromatic.
- Add onion and saute till it become translucent. Next add ginger garlic and chili paste and cook for another 30 seconds.
- Stir in the tomato sauce, add 1/2 tsp sugar and salt as per taste. Cook on a medium heat until oil starts separating.
- Mix in all the spices (turmeric, chili powder, coriander cumin powder, garam masala and kasuri methi) and saute well until the masala gets cooked.
- Add 1/2 cup of water and cashew paste and let the curry cook for 10 minutes. Adjust salt as per taste.
- Once the curry reaches desired consistency turn off the heat and start on the omelette.
Omelette
- In a mixing bowl add eggs, turmeric powder, red chilli powder, cumin coriander powder and salt to taste and mix them well.
- In a non stick pan add oil, pour the egg mixture and cook the omelette soft in texture.
- Cut the omelette into 6 to 8 pieces and place them in to curry.
- Garnish with cilantro. Serve warm with paratha or rice.
