Egg Curry


I don’t eat eggs but my son and husband love this side dish and so it is made often. I just add boiled potatoes instead of eggs to my share of gravy.  Here is how this dish goes- 


5 Boiled Eggs
3 Large Onions (finely sliced or paste)
2 Tomatoes (finely chopped or paste)
1 tbsp Garlic-ginger paste
2 tbsp Oil
1 Cup Green Peas (Matar)
Salt to taste
1 tsp Cumin Seeds (Jeera)
½ tsp Mustard Seeds (Rai)
1 tsp Turmeric Powder (Haldi)
1 tsp Chili Powder
1 tsp Coriander powder (Dhania)
Green Chili finely chopped
Chopped Coriander and 1 Tablespoon Cream (Malai) 


Take oil in a pan and heat it. Put Cumin Mustard seeds. Once they crackle add onion paste. Sauté this for five minutes and then add ginger garlic paste. Keep stirring this so that it does not stick to the bottom of the pan. Let this cook until the paste is light brown (approximately ten minutes) now add the tomato paste, cream and green chillies and cook and stir until the oil starts separating from the gravy. Add turmeric powder, coriander powder, salt and red chilli powder. Add the cooked peas and boiled eggs. 

Boil for 5 minutes. Garnish with chopped  coriander and serve with hot Chapati or Jeera rice. 

If you like the taste of coconut, you can add desiccated coconut powder or coconut cream as well to the gravy. You can also half slit the boiled eggs vertically and then add them. Adding green peas is optional.