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Classic Egg Curry Recipe

Egg curry was first introduced in India by mughals. Now it has become one of the top 50 dishes of India. It is a delight in winter season, though made in summers as well but the spices which are used in it, gives heat to our body, so it's significance is more in winter season. Let's begin making this delicious curry.

  • Prep time:
  • 45mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Non-vegetarian

Level : Moderate

Cuisine : Mughlai

Course : Mains

Allergy Information

  • - Non vegetarian and has spices which have heating properties.
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Recipe Notes

Roasting should take place properly otherwise you won't get an amazing taste. Be patient.

Ingredients

Ingredients For Classic Egg Curry Recipe

Methods
  • 1. Hard boil the eggs, peel them and deep fry them till golden brown.
  • 2. Now take a heavy bottom pan, add 2 tb spoons of ghee. Let it heat.
  • 3. Now add whole spices: bay leaf, cloves , black pepper, cumin, cinnamon and cardamom. Saute for 2 minutes.
  • 4. Now add ginger garlic chilli paste and roast it until golden brown.
  • 5. Now add onion paste and roast until brown.
  • 6. Now add tomato paste and remaining spices. Roast until oil leaves sides.
  • 7. Now add water and cook until a boil.
  • 8. Add fried eggs and cook for another 10 minutes on a low flame, covered.
  • 9. Garnish with coriander leaves and serve hot.
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