NORTH INDIAN STYLE EGG CURRY

One of my favorite dinner time dishes is the egg curry. I love eggs because it is such a versatile ingredient and therefore can be eaten in sooo many ways.

 It can be hard boiled, soft boiled, sunny side up, double fry, scrambled, toasted, baked, curried, mashed and used in sandwiches, can make different types of omelettes, etc. I'v shared one amazing omelette recipe on another post in this blog The Masala Omelette . Do check that out too. 

Egg curry is like this simple heart warming dish, can be eaten anytime and is delicious. I love North Indian food, so this recipe uses authentic North Indian spices and is very aromatic and full of flavor just as a North Indian dish should be.

Its a little spicy (but that spice level you can adjust according to your taste) and it is really "masaledar" ;) 

Try it out for yourself. Tastes best with everything :D

INGREDIENTS

• 4 hard boiled eggs
• 2 bay leaves
• 2 - 3  whole red chillies
• 1 tsp cumin seeds
• 3 green cardamom pods (elaichi)
• 5 - 6 cloves (laung)
• 2 large onions (cut into 4 quarters)
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilly powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 large tomato (chopped)
• 1 tbsp ghee
• Pinch of asafoetida (hing)
• 1 green chilly (chopped)
• 1 tsp whole coriander seeds
• 1/2 tsp garam masala powder
• Fresh coriander leaves chopped

STEPS

• Heat oil in a pan / kadhai. Prick/ score the boiled eggs with a knife and then fry them in the pan till they are golden all around. Take them out of the pan and keep aside.
• Add some more oil if required to the pan and once it heats up add bay leaves, whole red chillies, cumind seeds, green cardamom pods and cloves and fry them for 2 mins.
• Add the quartered onions and fry them until golden. Then add the ginger-garlic paste, turmeric, red chilly powder, coriander powder, cumin powder and salt and mix well.
• Drop in the chopped tomatoes and fry them till the oil separates from the masala.
• DISCARD the BAY LEAVES and blend the remaining contents of the pan into a fine paste.
• Now in the pan, add ghee and once it heats up add a pinch of asafoetida, chopped green chillies and whole coriander seeds and let them splutter.
• Add masala paste, fresh coriander leaves and fry for some time. Add water to make the gravy thinner as required.

• Add garam masala powder and drop in the eggs. 

• Cover and cook till the gravy starts to boil.
• Let it boil for 5 minutes and then take off the heat and serve hot.