I’m home after a long day of work, need to fix dinner quickly. But quick dinner must not be boring. There are eggs in fridge, ok I’ll cook egg curry husband likes it a lot. Hmm… what type of egg curry Mom style? Sindhi style? those take lot of time to cook, and much of preparations. I don’t want to waste time boiling eggs; what? Egg curry without boiled eggs? Not possible! It is possible, lets see how can me cook egg curry without boiled eggs in little time.
Enough for two(One man one woman)
- Eggs – four
- Oil – 5 tbsp
- Cumin – 1/2 tsp
- Onion – one medium, finely sliced lengthwise
- Ginger-garlic paste – 2 tbsp
- Coriander powder – 4 tbsp
- Red chilli powder – 1 tbsp (If you can take that 😛 )
- Turmeric powder – 1/2 tsp
- Salt – 1/2 tsp
- Garam masala powder – 1/2 tsp (optional)
- Fresh coriander – finely chopped
Heat oil in kadhai (pot) on medium flame, when oil starts to get smokey add cumin seeds and quickly add chopped onions. Fry onion till light brown, then add ginger-garlic paste, stir. In another small bowl mix all dry masalas (red chilly, turmeric, coriander powder, garam masala, salt) add 3-4 tbsp water and make a paste like. Keep stirring the contents in pot, pour this paste of all masalas and stir. Keep stirring on medium flame till the oil starts to separate from masala. Next add around a glass of water, turn the flame to low and let water come to boil. Now is the trick time of quick egg curry; you need to break and pour the eggs in boiling curry. Carefully take one egg at a time, over the pot break it and pour it in one side, remember we are not going to stir curry now on, pour the egg in such a way that it gets accumulated to one place and doesn’t go all over the curry base. Repeat the previous step with rest three eggs. Do not pour all eggs on top of each other, give them their own little space. Leave the pot on low flame for 10-13 minutes, do not stir, the eggs will form their own unique shapes, they will be cocked in boiling gravy and you will have a delicious egg curry in less than 30 minutes. Another advantage of this recipe is there is some masala going inside eggs too, unlike traditional egg curries where boiled eggs are all sober from inside. Ok, after eggs are all cooked, carefully transfer the curry in serving dish, garnish with fresh coriander and serve with roti/rice.
Here is a picture of one egg from my egg curry, look at the shape how pretty 😉