How To Make A Delicious Egg Curry – Egg Masala Gravy – Egg Curry Recipe
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In this video I showed step by step how to make a delicious egg masala curry. This egg curry is simple and easy to make and if you follow this recipe step by step you will be really proud of yourself.
Ingredients required for making egg masala curry – serves 4
* 1 egg per person. Allow water to come up to a boil. Gently place the eggs in boiling hot water and cook for ten minutes. Immediately remove from water after 10 minutes and peel after they cool down.
* 1 medium onion
* 1 teaspoon finely grated garlic ( I took 3 large garlic cloves)
* 1 teaspoon finely grated ginger (1 inch length)
* 3 tablespoons oil
* 1 & 1/2 teaspoon salt
* 1 teaspoon sugar
* 1/2 inch length cinnamon stick
* 2 green cardamoms
* 2 cloves
* 1 teaspoon tomato paste
* 1/4th teaspoon kasoori methi (dried fenugreek leaves) (optional)
* little less than a cup of hot water
* 1/2 teaspoon garam masala powder
* cilantro (coriander leaves) for garnish
For making yogurt spice mix
* 4 tablespoon plain unflavored yogurt
* 1 teaspoon kashmiri red chilli powder or 1/2 teaspoon regular chilli powder
* 1/2 teaspoon turmeric powder (haldi)
* 1 teaspoon ground coriander (dhania powder)
* 1/2 teaspoon ground cumin (jeera powder)
* 4 tablespoons water
For marinating eggs –
* 1/4 th teaspoon turmeric powder
* 1/4 th teaspoon chilli powder
* 1/4 th teaspoon salt
* 1 teaspoon oil
Serve this with rice/roti/paratha.
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Have a happy and safe cooking experience.
If you like eggs then this spicy egg curry
will soon become one of your favorites because It is not only super delicious but quick and
easy to make. Hey everyone nomoshkar and welcome to curries
with bumbi. For egg curry we require eggs. Now this is how my ma taught me to marinate
the eggs before cooking. With a knife give a few slits on the surface
so that all the goodness seeps into the interior. Sprinkle of turmeric powder, red chili powder,
salt and about a teaspoon of oil. Rub everything very well all over the eggs
and allow it to sit for about 15 minutes or More. While all the magic of marination is happening
let’s prep the yogurt. Here is 4 tablespoons of yogurt. In it I added Kashmiri red chili powder. You can use regular chili powder, then turmeric
powder, ground coriander ground cumin and Finally 4 tablespoons of water. Mix very well to get a smooth consistency. Pan on medium high heat with 3 tablespoons
of oil. Once the oil turns hot add the eggs one by
one and fry them on medium heat for about 2 to 3 minutes. Take them out as soon as you see them developing
a golden color. I sometimes fry the eggs like this and use
them as a garnish over beans or rice or chicken. Lower the heat to low and it’s time to add
the whole spices. Green cardamoms, cloves and a tiny cinnamon
stick. Then chopped onions go in along with a sprinkle
of salt that helps in softening the onions. I do not like to brown the onions too much
for this recipe. Fry them until they look pale and soft. Then comes the aromatics, a teaspoon each
of finely grated garlic and ginger. Fry the ginger and garlic for about 2 to 3
minutes on medium heat. Once you get that fried smell of ginger and
garlic it’s yogurt time so heat off or take Your pan off heat if using an electric stove. A splash of water to bring down the temperature
of the pan and then add the yogurt. Without wasting any time immediately start
stirring the yogurt and switch your stove Back on very low heat. You cannot let go of your spoon now or else
the yogurt will curdle. Keep stirring continuously on low heat till
you start seeing the bubbles along the sides.
Do not run to attend a phone call at this
time, the phone can wait but the yogurt can’t Because if the milk solids separate even the
world’s best blender’s cannot make it Smooth and your gravy will look like scrambled
eggs swimming in water and we are not aiming For that today. As soon as you see those bubbles you can raise
the heat of your stove to medium. I like adding little tomato paste at this
time but it is optional. You can even use little tomato ketchup or
2 tablespoons of tomato purée. Keep stirring till you see the oil coming
out from the sides. Next comes some sugar to balance the flavors. Okay as you can see everything looks well
fried so it’s time to add water. I added about little less than a cup of water
to my yogurt bowl to scrape out all that yogurt Spice goodness. Salt goes in. Now cover the pot on medium low heat for 5
minutes. After 5 minutes lift off, garam masala goes
in to perfume the dish and now it’s time For the eggs to dive into that gravy goodness. I also like adding a tiny pinch of kasoori
methi that is dried fenugreek leaves but add Very less and crush it before adding to release
it’s flavor. Do a taste test and adjust the seasonings. I felt it needs a little more salt. Cover it on low heat for about 5 to 6 minutes
and let all that gravy goodness seep into The eggs. After 6 minutes you have this super delicious
egg curry that you will be really very proud Of. I did add some chopped cilantro as usual because
Bumbi finds it very difficult to sign off A dish without her beloved coriander leaves
showing up on the screen. And guys please do not forget to hit that
like button before you jump to the next video, It helps me out a lot. Thanks and bye bye.
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