Creamy Egg Curry Recipe
Punjabi Egg Curry is usually very spicy. But I made this Creamy Egg Curry Recipe as my kiddos do not eat very spicy food. My younger grandson has spicy but not Arian…he will not touch it if it is spicy. This is a great recipe for a special weekend dinner. Serve it with Steamed Rice or Laccha Paratha and you are sorted for your meal.
Easy Creamy Egg Curry Recipe
This Creamy Egg Curry Recipe is an easy and regular curry made with ginger-garlic, onion and tomato gravy. Subsequently, I added creamy yoghurt and fresh cream to make it extra special for my babies. Next, add Kasuri methi for added flavour and finally, fry the eggs. In Andhra egg curry usually, the eggs are fried. The advantage of this method is that the eggs don’t crumble and disintegrate. Of course, the taste is enhanced as well
If you are an egg lover like I am, do check out these Egg Recipes as well
All about eggs, Eggs Benedict, Chicken Omurice, Shakshuka, Chukkakura shakshuka, and my favourite Egg Mushroom Masala Curry
INGREDIENTS
6 Whole Eggs, hard boiled
6 Tomatoes, blanched and pureed
1 tsp Turmeric powder
½ tsp Red Chilli powder
1 tsp Garam masala powder (optional)
1/2 teaspoon Sugar
Salt, to taste
1 small cup of fresh creamy yoghurt
½ cup fresh cream
2 onions chopped fine
1 tbsp ginger-garlic paste
2 tbsp Oil
1 tbsp crushed kasuri methi
Coriander Leaves
METHOD
Firstly boil the eggs. Ten minutes to get hard boiled eggs. Peel and set aside.
Heat 2 tablespoons of oil in a pan; add in the ginger-garlic paste. Sauté for a few minutes and add the finely chopped onions.
Powder the kasuri methi in your palm and add to the masala.
Once the onion masala is golden brown, add in the turmeric powder, sugar and red chilli powder. Give it a nice mix.
Subsequently, add in the blanched and pureed tomatoes and salt. Consequently fry the shelled eggs and chop into two.
Add the yoghurt once the tomatoes are done nicely and the oil leaves the sides of the pan.
Check the consistency of the curry and add water accordingly. Now, place the sliced egg halves into the gravy.
Pour the fresh cream, over liberally.
Finally, garnish with the freshly chopped coriander leaves.
Serve Creamy Egg Curry Recipe with rice, roti or bread.
Notes
- Garam masala, coriander powder can be added
- The eggs can be added without frying
- After masala is done give it a quick blitz in the blender for a creamier gravy
- 6 egg hard-boiled
- 6 blanched & pureed Tomatoes
- 1 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Garam masala powder optional
- 1/2 tsp sugar
- 1 small cup of fresh creamy yoghurt
- 1/2 cup of Fresh cream
- 2 onions chopped fine
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp oil
- 1 tbsp crushed Kasuri methi
- Firstly boil the eggs. Ten minutes to get hard-boiled eggs. Peel and set aside.
- Heat 2 tablespoons of oil in a pan; add in the ginger-garlic paste. Sauté for a few minutes and add the finely chopped onions.
- Powder the Kasuri methi in your palm and add to the masala.
- Once the onion masala is golden brown, add in the turmeric powder, sugar and red chilli powder. Give it a nice mix.
- Subsequently, add in the blanched and pureed tomatoes and salt. Consequently, fry the shelled eggs and chop into two.
- Add the yoghurt once the tomatoes are done nicely and the oil leaves the sides of the pan.
- Check the consistency of the curry and add water accordingly. Now, place the sliced egg halves into the gravy.
- Pour the fresh cream, over liberally.
- Finally, garnish with the freshly chopped coriander leaves.
- Serve Creamy Egg Curry Recipe with rice, roti or bread.
Notes 1. Garam masala, coriander powder can be added 2. The eggs can be added without frying 3. After masala is done give it a quick blitz in the blender for a creamier gravy 
