Egg Curry Recipe (Easy Egg Curry)

For Roasting & Grinding

• 1 tbsp Oil
• 2 tsp Fennel Seeds
• 4 cm Cinnamon
• 2 large Onion (chopped roughly )
• 2 large Tomatoes (chopped roughly )
• 1 tbsp Ginger Garlic Paste
• 2 tsp Chilli Powder
• 2 tbs Coriander Powder
• 1 tsp Turmeric Powder
• ½ cup Coconut (grated )
• Salt (to taste)

For Curry

• 2 tbsp Oil
• 5 large Eggs (Hard Boiled )
• Water (as needed)
• 3 tbsp Coriander Leaves (finely chopped )

1. 1

   Heat 1 tblspn oil in a pan, add in fennel seeds and cinnamon. Let it sizzle for a min. Add in onions and salt. Saute till it turns little dark. Now add in ginger garlic paste and saute for a min.

2. 2

   Add in tomatoes and mix well. Cover and cook on a low heat till it gets mushy. Add in coconut and saute for 5 mins or so till the mix is done. Cool this down a little.

3. 3

   Now take the masala in a blender and make it into a fine puree. Add water if needed.

4. 4

   Heat 2 tblspn oil in the same pan, add the masala in along with all spice powders. Cook this till oil separates from the mix. Pour in water. Add in eggs and cover and simmer till oil floats on top. Add in coriander leaves and mix well. Serve with roti or rice.