Egg Curry

This is a simple, easy and delicious egg curry that pairs well as a side dish with biryani, chapati , plain rice and pulao


4 Boiled Eggs

1 tblsp ginger

3 Medium sized chopped onions

2 Green chillies 

2 small  Chopped tomatoes

1 tsp Fennal  seed

2 tsp Chilli powder

¼ tsp Turmeric powder

1 1/2  tsp Coriander powder

12 nos. Cashew nuts

Salt  to taste

Finely chopped Coriander leaves

1 teaspoon Kasuri methi

Oil 3 tbsp


Heat 2 tablespoon of oil in a pan. Add chopped onion. Sauté for few minutes until the raw smell goes away and the onion  become soft

Once the onion is roasted add chopped  tomatoes, and  ginger  to it. Sauté for 3 or4 minutes

Add turmeric powder, chilli powder, coriander powder, fennal seed and cashew nuts to this and sauté for  2 minutes

Remove from heat and let it cool. Now grind it into a smooth paste

Heat one tablespoon oil in a pan and add paste and cook for 2 minutes

Add the boiled eggs, salt, kasuri methi , and green chillies to it. Adjust the consistency by adding water. Cover with a lid and cook for 3 minutes

Remove from flame and garnish with coriander leaves 

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