SERVES 4
Egg curry is one of those dishes that is made all over India and there are many ways of making it with varied tastes. This recipe is my favorite style of the preparation. It is very close to the egg curry you will be served in one of the roadside restaurants in Indian state of Punjab called dhabas. Dhaba-style cooking usually means hearty comfort food bursting with aromas and flavors that scintillate the palate and yet is very rustic. I love this dish with plain steamed rice or with fried cumin rice. It goes well with whole wheat rotis too.
For seasoning eggs
2 tbsp vegetable oil
¼ tsp turmeric
¼ tsp Kashmiri red chilli powder
¼ tsp salt
For curry
8 hardboiled eggs, peeled
4 tbsp vegetable oil
2 medium onions, finely chopped
5 green chillies, slit
2 tbsp ginger-garlic paste
1 cinnamon stick (~2 inches)
4 green cardamoms
5 cloves
1½ tsp cumin seeds
2 tsp salt
½ tsp turmeric
1½ garam masala
2 tsp coriander powder
3 tsp Kashmiri red chili powder
3 large tomatoes, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp scallions, finely chopped, and 1 tbsp cilantro, finely chopped, for garnish
1 Poke the boiled eggs with a toothpick so it can absorb the seasonings well.
2 Heat oil in a pan. Add Kashmiri red chili powder, turmeric and salt.
3 Add eggs to the seasoned oil and pan fry for couple of minutes. Gently stir the pan so that the eggs roll in the pan and get coated with the seasonings. Turn off the heat. Remove the eggs from the pan and set aside.
4 Heat oil in a pan. Turn the medium-high. Add green cardamom, cloves, cinnamon and cumin seed. Sauté the spices as they crackle, about 1 minute.
5 Add the chopped onions and sauté until they are golden brown, about 5 minutes.
6 Turn the heat to medium. Add the ginger-garlic paste and cook until the raw smell goes away, about 2 minutes.
7 Add slit green chilies, coriander powder, Kashmiri red chili powder, turmeric and salt. Mix well and cook, stirring frequently, for about 2-3 minutes.
8 Add tomatoes and mix well. Cook for about 5 minutes, stirring frequently, till tomatoes are properly cooked and the oil releases from the sides.
9 Add 2 cups of water and bring to simmer. reduce heat to low, cover the pan and cook for about 5 minutes.
10 Add garam masala and mix well. Cook for about 30 seconds while stirring.
11 Add seasoned eggs and cilantro. Stir gently once. Cover with lid and cook for about 5 minutes.
12 Remove from heat and garnish with chopped scallions and cilantro.
Serve with plain rice, fried cumin rice or whole wheat rotis.
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