Restaurant Style Egg Curry Recipe
This Restaurant-Style Egg Curry is a creamy and spicy Indian egg curry made with boiled eggs simmered in a rich creamy tomato-cashew-based gravy. This creamy egg curry is flavorful, and perfect with naan or jeera rice. Learn how to make thisdelicious dish with step-by-step photos and a video.
Servings: 5 people
Calories: 192kcal
Equipment
- Heavy bottom pan or wok
Ingredients
- 6 eggs, boiled and peeled
- a small piece of ginger
- 7 garlic cloves
- 4 tomatoes
- 7 cashews
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- 2 green cardamoms
- 12 peppercorns
- 1 teaspoon cumin
- 3 cloves
- 1- inch cinnamon
- 2 onions chopped
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon spicy red chili powder add as per taste
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- salt to taste
- 2 green chilies add as per taste
- 1 teaspoon lemon Juice
- ½ teaspoon Kasuri methi roasted and crushed
- coriander leaves
Instructions
Preparations
- Boil 6 eggs, peel them and make long incisions on them. You can also prick the boiled eggs with a fork. This helps the eggs to absorb the flavor of the gravy. Keep it aside.
- Crush ginger and garlic in mortar and pestle. Set it aside.
- Grind tomatoes and cashews without adding water. Set them aside.
Making the restaurant style egg curry
- Heat 2 teaspoon of oil in a heavy bottom pan on low heat.
- Add turmeric powder, Kashmiri red chili powder, and a little salt to the oil. Stir to combine.
- Add eggs. Stir to coat eggs well with the spices. It will give a nice color to the eggs. Remove it to a plate.
- In the same pan, add the whole spices to it. Sauté it until aromatic.
- Next, add onions. Sauté the onions on medium heat until they are translucent.
- Add crushed ginger and garlic. Stir and cook until onions are golden.
- Stir in Kashmiri red chili powder, spicy red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Cook it for a minute.
- Add ¼ cup of water and cook until water dries up and oil separtates from the egg curry masala.
- Add tomato-cashew paste. Cover and cook it for 5 minutes. Stir it in between, as required to avoid the masala from burning.
- Add water to adjust the consistency of the egg curry. Do not make it too thin, restaurant style curries are usually thick. At this stage, taste and add salt, if required.
- Add green chilies and eggs. Cover and cook for 5 minutes or until gravy starts to leave oil from the sides.
- Finally add lemon juice, Kasuri methi, and coriander leaves. Cover and cook for 5 minutes on low heat.
- Restaurant style egg curry is ready.
Video
Notes
-
- Roasting the spices, onions, and tomato paste may take time but enhances the flavor. Keep patience while roasting it.
- Kashmiri red chili powder is optional. It gives a bright red color to the egg curry. You can replace it with any red chili powder. But add the quantity according to its spiciness.
- Kasuri methi/dried fenugreek leaves are a must. If you really want to enjoy the authentic restaurant style flavor then do not skip this. It enhances the aroma and flavor of the egg curry.
- Restaurant-style curry is not too spicy like dhaba-style egg curries. Adjust the spices as per your need. The recipe I have shared here is mildly spicy.
- Roasted gram flour can be used instead of cashew to make this curry. The use of either cashews or roasted gram flour is a must. It thickens the gravy and prevents it from turning watery.
- How to boil the eggs: Put the eggs in a saucepan and cover them with water (ensure the eggs are completely submerged.). Turn the heat up high until the water comes to a rolling boil. Then, turn off the heat, cover with a lid, and let the eggs sit in the hot water for 12 minutes. Drain the eggs and put them in a bowl of ice water to cool down. Leave them there for at least 15 minutes before peeling them. Take out the eggs and peel them one by one. Hard-boiled eggs are ready. Make small incisions in the eggs.
Nutrition
Calories: 192kcal