Creamy White Egg Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4
Ingredients
  • 4 large eggs
For the paste
  • ½ large onion or 1 small onion
  • 3 tbsp melon seeds/magaz seeds or sarson ke bheej or sunflower seeds or almonds
  • 2 tbsp roasted white seasme seeds
  • 3 tbsp roasted dried coconut or toasted coconut slices
  • 8 green chilies or use according to your spice level
To make the masala
  • 2 tbsp vegetable oil
  • 2 tsp ginger garlic paste
  • 1 tsp cumin seeds powder
  • Salt
  • 1 tsp garam masala
  • cilantro to garnish
Instructions
  1. In a pot, add eggs and onion and bring it to a boil. Boil it for 10 minutes. Take out the eggs and onion seperately. Peel eggs and make some vertical slits on top
  2. In a blender, add the seeds, nuts, onion, coconut and green chilies. Grind it to a fine paste, set aside.
  3. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  4. Add the eggs and saute until slightly golden brown, about 2 minutes. Take it out.
  5. Add in garlic and ginger in same oil, saute 30 seconds, then add in paste , cumin powder and saute for 1-2 minutes, add 1 cup of water and simmer and cook for 10 minutes.
  6. Put the eggs back in the mixture, add garam masala and cook for another 5 minutes. Add more water if you want the curry more liquidy.
  7. Stir in cilantro then serve warm over basmati rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/04/11/creamy-white-egg-curry/