How To make Indian Egg Curry
2 tb Curry powder
1 c Onion; finely chopped
2 tb Butter
1 tb Flour
1 c Milk
8 ea Hard cooked eggs; chopped
4 ea Toasted english muffins
Fresh cilantro or parsley -chopped Saute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve. Curry Powder 5T hot dried red chile powder 1/2 t powdered ginger 1/2 t mustard seeds
1/2 T cloves 2 inch stick cinnamon 4 T coriander seeds 4 T cumin seeds 3
T tumeric 1/2 t fenugreek 1/2 t cardamom Mix together and blender in grinder until fine
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RESTAURANT WALA EGG GRAVY | RESTAURANT EGG MASALA | EGG CURRY BY THE KITCHEN
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RESTAURANT STYLE EGG GRAVY | RESTAURANT STYLE EGG MASALA | EGG CURRY BY SPICE EATS
Restaurant Style Egg Gravy | Restaurant Style Egg Masala | Egg Masala Curry | Egg Masala Gravy | Egg Curry | Egg Masala | Egg Curry by Spice Eats | Dhaba Style Egg Masala | Anda Curry | Anda Masala
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Ingredients for Restaurant Style Egg Gravy:
- Boiled and shelled eggs- 6
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1/4 tsp
- Cumin seeds- 1 tsp
- Green Chillies, chopped- 1-2
- Onions, fine chopped- 2 medium (total around 150 gms)
- Ginger, crushed- 1.5 tsp
- Garlic, crushed- 2 tsp
Curd/Yogurt Spice Mix:
- Whisked Curd/Yogurt- 4 tbsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
- Tomato Purée- 5 tbsp
- Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp
- Salt- 1 tsp
- Refined Oil- 3 tbsp
Preparation:
- Boil and shell the eggs. Add the turmeric and red chilli powder and mix it to coat the eggs.
- Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.
- Chop the onions & the green chillies. Peel and crush the ginger and garlic.
- Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.
- Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.
Process:
- Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chillies and give a mix.
- Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.
- Now add the crushed ginger and garlic and fry on low heat for 2 mins.
- Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.
- Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.
- Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked.
- Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.
- Take the fried eggs, make 2 cuts on each and add into the gravy.
- Add 50 ml water and cover & cook on low heat for 3 mins.
- Serve with rice or roti.
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Simple Egg Curry Recipe/ Egg Gravy/ Egg Recipes
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Egg Gravy
Ingredients
Garlic cloves – 10 to 15
Ginger
Tomato – 1
Curry leaves
Mint leaves
Cumin seeds – ½ teaspoon
Chilli powder – 1 teaspoon
Coriander powder – 1 ½ teaspoon
Oil – 3 tbl spoon
Shallots – 150 grams
Turmeric powder
Salt
Boiled egg – 5
Garam masala – ¼ teaspoon
Coriander leaves
2 Yummy Egg Masala Curry For Dinner
Egg Masala Curry Recipe
Two great easy egg masala curry recipes, perfect for any occasion!
Ingredients #1:
1½ tbsp cooking oil
1 large onion (chopped)
½ tsp garlic paste
½ tsp ginger paste
3 green chilli
¼ tsp turmeric
¾ tsp red chilli
½ tsp salt
¼ cup water
4 eggs
¼ tsp garam masala
1 tsp coriander (chopped)
Instructions #1:
1. First, drizzle oil into a pan and place onions in - saute until light brown.
2. Next, add garlic paste, ginger paste, green chilli, turmeric, red chilli and saute for 3-4 minutes.
3. Then, add in salt and water, then crack 4 eggs into the pan (do not pop or scramble around).
4. Sprinkle garam masala and coriander into the pan, and then cook until the eggs start to set (on low heat).
5. Remember to gently flip the eggs and cook for another 2 minutes.
6. Done!
Ingredients #2:
2 tbsp cooking oil
1 large onion (sliced)
½ tsp salt
1 bell pepper (chopped)
2-3 green chillies
3 large garlic cloves (chopped)
1 tsp cumin (roasted)
½ tsp red chilli powder
1 cup tomato (canned peeled)
2 tbsp water
4 eggs
3-4 tbsp feta cheese
Instructions #2:
1. In a pan, drizzle cooking oil and add onions, salt and bell pepper - stir well and saute until soft for 7 to 8 minutes.
2. Add in green chillies, garlic cloves, cumin and red chilli powder, whilst continuously mixing.
3. Next add a cup of canned peeled tomatoes and cook for 8 to 10 minutes on low medium heat.
4. Pour in 2 tbsp of water and add a pinch of salt for taste.
5. Add 4 eggs (do not crack or scramble) and sprinkle feta cheese on top.
6. Let it simmer for 4-5 minutes on low heat, until egg whites are cooked.
7. Sprinkle coriander and your egg masala curry is ready to enjoy!
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Pots and Pans:
9.5 Non-Stick Fry Pan :
Positano Wok 11:
Bologna Frying pan:
Camera & Gears:
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Camera 2 :
Zoom Lens 1:
Zoom lens 2:
Helpful Mini Light:
Macro lens:
Tripod:
Samsung SSD Drive:
Tiffen Black Pro-Mist Filter:
SD Card:
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