Egg curry recipes of India

Egg Curry Recipes - Coconut Egg Curry, a very famous dish of Bengal. How To Make Coconut Egg Curry

Coconut Egg Curry recipes

Ingredients for Coconut Egg Curry

Eggs = four eggs, boiled and cut in between
Mustard seeds = half a teaspoon, for tempering
Mustard seeds = 1 tsp to grind
Panch Foran Masala(five spices) = a small spoon
Green chili = four 
Grated coconut = 1/4 cup
Turmeric powder = a small spoon
Coconut milk = 200 grams
Onion = one, chopped
Oil = 1 tbsp
Salt = according to taste
Sugar = less than half a teaspoon
Curry leaves = three leaves

How to make Coconut Egg Curry

  • To make Coconut Egg Curry, first of all, add mustard, green chilies, coconut, turmeric powder, and a little coconut milk and grind them in a mixer jar.
  • Now heat oil in a pan, add half a teaspoon of mustard seeds and let it cook for 10 to 20 seconds, then add curry leaves and onions.
  • Now cook the onion till it becomes soft and then mix it well with the paste we made, five spices, 1/4 cup water.
  • Now let it come to a boil and then add the remaining coconut milk, salt, sugar, and stir with a spoon.
  • After boiling, add boiled eggs and cook for five to seven minutes and then serve. Serve it hot with rice or Lacha Paratha and eat.

How to make Perfect Egg Keema Curry

How to make Perfect Egg Keema Curry

Ingredients egg keema curry recipe

Keema(minced meat) = 250 grams
Eggs = four boiled 
Fresh Peas = 250 grams
Oil = three big spoons

For Gravy
Tomato puree = half cup
Roasted onion paste = half cup
Tomato paste = one cup
Ginger-garlic paste = a small spoon
Red chili = two
Whole Cumin = 1 teaspoon
Red chili powder = half a teaspoon
Meat masala = half a teaspoon
Garam Masala = half a teaspoon
Coriander powder = one teaspoon
Turmeric powder = 1/4 tsp
Cumin = 1/4 tsp
Ginger flakes = half a teaspoon
Biryani powder = one spoon

How to make egg keema curry

  • Heat oil in a cooker, and when the oil is hot, then add red chilies, bay leaves, cumin seeds, and biryani masala and fry for a while.
  • Now add ginger garlic paste, onion paste, tomato paste, and tomato puree and fry for a while. Now add minced meat and cook on high flame for 5 minutes.
  • Now add a cup of water in it—cover and cook for 5 minutes. When the spices start leaving the oil, then add peas and add boiled eggs and cook on slow gas for 10 to 15 minutes and then turn off the gas.
  • Now your egg keema curry is ready, serve it in a bowl and eat.

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