- to 5 boiled eggs
- ▢ 2 tablespoons oil
- ▢ 2 onions finely chopped, grated or pureed
- ▢ 3 tomatoes finely chopped or pureed
- ▢ 1 green chilli (optional) chopped or slit
- ▢ 1 teaspoon ginger garlic paste or finely minced
- ▢ Salt as needed
- ▢ 1 to 1 ¼ cup water (adjust slightly as needed)
- ▢ 1 tablespoons Coriander leaves chopped finely
- ▢ ¼ teaspoon Kasuri methi or fenugreek leaves (optional)
- ▢ 1 teaspoon sugar (optional)
- ▢ 4 tablespoons cream or 10 cashews blended with ½ cup water (optional)
- ▢ 1 small bay leaf or tej patta
- ▢ ½ teaspoon cinnamon piece cumin or small piece of cinnamon
- ▢ 2 green cardamoms (elaichi) (optional)
- ▢ 2 cloves (laung) (optional)
- ▢ ½ to 1 teaspoon red chilli powder
- ▢ ½ to 1 teaspoon garam masala (refer notes)
- ▢ ½ to 1 teaspoon coriander powder (optional)
- ▢ ⅛ teaspoon turmeric or haldi
- You can use onion chopped, grated or pureed. If you prefer to puree, then boil cubed onions in 2 cups water for 2 to 3 mins until they turn transparent. Cool and make a paste.
- If using a stronger garam masala, use half tsp of it along with 1/2 to 1 tsp coriander powder.
- To make the gravy richer pour 4 tbsps of cream or blend 10 cashews in a blender with half cup water to smooth milk. You can also substitute with coconut milk.
- For a chunky egg curry, skip pureeing the onions. Just use the fine chopped onions.
- To a pot add 3 to 4 cups of water. Rinse the eggs & gently place them in the pot. Cover & boil the eggs on a medium flame until you see cracks on at least one of the eggs. Turn off the stove and rest for 10 mins.
- Discard the water & keep the eggs immersed in cold water until the temperature cools down. Shell the eggs gently and prick them with a fork so they absorb the flavors.
