How to Make Delicious Egg Curry in Just 30 Minutes – Step-by-Step Recipe
Ingredients of Egg Curry Recipe
Egg (മുട്ട) – 7 Nos
Water (വെള്ളം) – 4 Cups (1000 ml)
Salt (ഉപ്പ്) – 2 Teaspoon
Cooking Oil (എണ്ണ) – 3 Tablespoons
Mustard Seeds (കടുക്) – 1 Teaspoon
Ginger (ഇഞ്ചി) & Garlic Paste- 2 tsp
Green Chilli (പച്ചമുളക്) – 3 Nos
Onion (സവോള) – 5 Nos
Tomato (തക്കാളി) – 3 No (Small)
Turmeric Powder (മഞ്ഞള്പൊടി) – 1 Teaspoon
Coriander Powder (മല്ലിപ്പൊടി) – 2 Tablespoons
Kashmiri Chilli Powder (കാശ്മീരി മുളകുപൊടി) – 2 Tablespoon
Fennel Powder – 1 teaspoon
Pepper Powder – 1 teaspoon
Garam Masala (ഗരം മസാല) – 1 Teaspoon
Curry Leaves (കറിവേപ്പില) – 2 Sprigs
Hot Water (ചൂടുവെള്ളം) if needed – 1 Cup (250 ml)
Milk (പാല്) – 2 Cups+ 1/2 cup (500 ml)
Egg curry is a delicious and flavorful dish made with boiled eggs simmered in a rich, aromatic gravy of onions, tomatoes, and spices. This easy-to-make Egg Curry recipe offers the perfect blend of tangy and spicy flavors, making it a favorite in Indian households. Whether you’re serving it with rice, roti, or bread, this egg curry is a quick yet satisfying meal that can be prepared in under 30 minutes. Follow the step-by-step instructions below in both Malayalam and English to make this delightful egg curry at home. Enjoy a wholesome, comforting dish with family and friends!
PREPARATION METHOD:
1. Boil the eggs, remove the shells. If need can cut them into halves or use as whole Eggs. Keep them aside.
2. Take a pan and add oil. Add Mustar seeds. When it get splatters, add Onions, green chillies. And when it get sauted add ginger garlic paste and saute until the raw smell is fully gone. When it get saute add tomotoes. Saute for another 1 minute.
3. Add turmeric powder, Kashmiri chilli powder, Coriander Powder, black pepper powder, fennel powder and Garam Masala.
4. Mix well and saute the powder for 10 seconds.
6.Then add Milk. When it gets boiled, cover with a lid. Wait for 5 minutes so that onions and tomotoes get cooked. Add salt as needed.
7. Drop the eggs in the gravy and cook them in the gravy for 5 minutes. Let it get boiled.
8. Lastly add fresh curry leaves and coriander leaves. Turn off the stove.
9. Egg curry is ready to be served hot with Appam, Chappathi, Paratha or Rice.