Any form of egg (chicken’s egg) is my favorite – poached, boiled, scrambled, omelette, Indian style curry. I suppose, because egg is so versatile, rich in protein and good fat, many of us are egg lovers. I usually wait for Fridays / Weekends by when I know my stock of green vegetables are almost over, as this gives me an opportunity to cook Egg curry. Egg curry goes well with Roti, Paratha, Rice, Veg Pulav. Quantity can be easily decreased in proportion. It is a family favorite and not only my mom but my younger brother and husband also makes amazing egg curries.
Ingredients
10 hard boiled eggs (note: for 5 members family – I consider 2 eggs per member, )
3-4 medium size boiled potatoes (potatoes can be easily skipped but then be careful about quantity of spices, reduces proportionally)
2-3 medium onion thinly sliced
1 tomatoes chopped finely (it is not must have)
2 teaspoon full of Garlic-Ginger paste
1/2 teaspoon full turmeric powder,
2 teaspoon full coriander powder,
1 teaspoon full cumin powder,
1/2 teaspoon full black pepper powder
1 teaspoon full Red chili powder (adjust according to spiciness and also spiciness of powder)
Salt as per taste
2 tablespoon full of mustard oil for frying the eggs and potatoes (if being used)
2 tablespoon full of mustard oil for curry
Method
Put some oil in a wok. Once, sufficiently hot, tip 4-5 eggs, and saute till brown patches seen on the egg. Repeat with remaining eggs.
Cut potatoes in big pieces (I do quarters).
Shallow fry potatoes also similarly. Now in the same wok, add some more oil, add 1 bay leaf, add onions, fry till onions are golden brown. Then add all powder spices along with garlic & ginger paste, fry till oil separates and paste start sticking to wok. Then add chopped tomatoes, and part of salt. Cover and stir in between till tomatoes become complete mushy.
Add boiled potatoes, give a good stir, till spices coat the potatoes, saute till oil separates, then add water (note: water is not needed to cook as potatoes are boiled so is egg, therefore, add water as per consistency you desire, usually if I know I am going to have it with Indian breads, I keep it thick, for rice I make it thinner)
Once curry starts boiling, add all the eggs, simmer / boil for few minutes, cover and switch off the flame.
Swagata's Recipes 