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When we were kids, my mom always forced us to have at least one egg everyday for breakfast. And I didn’t really mind since I love eggs. Eggs have always been believed to be good for one’s health.

I think eggs are very versatile to take on any flavours. One of favourite egg dishes in the Indian cuisine, is the all-time favourite, Egg Curry. Now, like any dish in the Indian cuisine, it can and is made in many diiferent styles in the various states of the country. I, myself, make many variations of the classic Egg Curry!

Sometimes, when I’m short of time and patience, and yet still crave for a good home cooked meal, I take out my food processor and instead of chopping things, just blend them! This saves time and also makes a deliciously rich gravy, saving up on both, my time and effort. But don’t let it fool you, no matter how easy the style and method of cooking may seem, the end result will always leave you licking your fingers clean!!

Egg Curry

Egg Curry


3 hard-boiled eggs, cut in half
2 medium-sized onions, made into a paste
2-3 large tomatoes, made into a paste (this is not the same as the store-bought canned tomato paste)
1 tbsp ginger-garlic paste (equal amounts of fresh ginger and garlic blended together)
1 tsp cumin seeds
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp cumin powder
salt, to taste
2 tbsp plain youghurt
fresh chopped coriander leaves for garnish
1 tbsp cooking oil


Add cumin seeds in hot oil till it begins to sizzle. Add ginger-garlic paste and onion paste, and fry for 3-5 minutes till slightly browned.

Add salt, chili powder, coriander powder, cumin powder and turmeric powder and cook for another minute till fragrant. Add tomatoe paste and let cook for a few minutes till all the spices blend in.

Add in the youghurt and stir constantly to avoid getting lumps.

Put in the boiled egg halves abd cover cook for another 5 minutes.

Garnish with chopped coriander leaves and serve warm with fresh rotis or rice.

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