We all make egg curries. I have memories of fried boiled egg curry (btw it was water curry more than gravy) which was worse. I personally like thick luscious and creamy gravy which mixed up with boiled eggs make it even more divine.
Egg is one ingredient which can be easily converted into breakfast luch and dinner. Wow such diversity.
The ingredients are almost the same that all of us might use. I guess my method is a bit different and it surely reflects in the end result.
4 eggs boiled
2 onions roughly chopped
Ginger garlic paste 2tbsp
3 medium tomatos chopped
Salt as per taste
Chillies as per your taste
All spice leaf/ bay leaf
2tbsp fresh malai/ cream
In a heavy bottom pan head some oil. Add the onions and fry until caremalized.
Add ginger garlic paste. You can also add green chilli. After a minitue add tomatos. Cover and let it work its magic.
Now allow the mixture to cool down. Grind it into a fine paste.
Back into the pan. Add the masalas.
Add malai/cream and mix well.
Adjust the spices and salt. Mix in the boiled egg gentely.
Add 1 cup water and simmer for 5-7 min. Voila!!!!
Add bit of kasturi methi in the end and you get another dimension to this tasty dish. Make sure you crush them nicely in your palms so as to relase it’s full flavours.