Whip Up These Egg Curry Recipes For Lunch Tomorrow

Sometimes we want to make a nice warm egg curry which can prove to be like comfort food for some, or be a dish which is something different from the regular dal chawal and sabzi. Try these three varities of recipes and let us know which one you tried and how did it turn out!

Egg Butter Masala

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Ingredients:

• 4 boiled eggs
• 1 ½ tablespoons butter
• ½ cup chopped onions
• ½ cup chopped tomatoes
• 9-10 cashew nuts
• 2 cloves
• 1 cardamom
• 1 inch cinnamon
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric
• 1 tablespoon ginger garlic paste
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon Kasuri methi
• Salt to taste
• 1 tablespoon cream
• Coriander leaves to garnish

Method:

• Add butter to a pan and saute the eggs till they become golden brown.
• Add the onions, tomatoes, and cashews to the pan.
• Once it all soften, add turmeric, salt, and chili powder.
• Cook for 5 minutes and then remove from the flame.
• Cool it and transfer it to a blender and add ¾ cup of water. Blend it.
• Heat butter and add cardamom, cinnamon, and clove. Saute for 30 seconds.
• Add ginger-garlic paste and saute for a minute.
• Add the blended tomato and onion mixture and one-fourth cup of water. Cook for 7 minutes over medium flame.
• Add kasuri methi and cook for 2 minutes.
• Add the eggs, cover and cook for 3 minutes.
• Remove from the flame. Add cream and garnish with coriander leaves.

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Egg Vindaloo

Ingredients: 

• 4 boiled eggs
• 1 teaspoon cumin seeds
• 3 tablespoons oil
• 1 cup chopped onions
• 1 inch cinnamon
• 1 green chili, slit
• 1 teaspoon red chili powder
• ½ teaspoon sugar
• 1 teaspoon ginger garlic paste
• ¼ cup chopped tomatoes
• ¾ tablespoons white vinegar
• 3 tablespoons rice bran oil
• ½ teaspoon garam masala
• Salt to taste
• A handful of coriander leaves

Method:

• Puree the tomatoes and keep it aside.
• Heat the oil in a pan and add cinnamon and cumin. Fry for 30 seconds.
• Now, add chopped onions and sauté until they turn golden.
• Add ginger garlic paste and cook for 2 minutes.
• Add green chili, red chili powder, and garam masala and fry for 2 minutes.
• Add the tomato puree and cook until it dries.
• Add a cup of water, vinegar, and sugar. Cook for 4 minutes until the oil separates.
• Add the eggs and cook for 5-7 minutes.

Egg Biryani

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Ingredients:

• ½ cup basmati rice
• 4 boiled eggs
• 1 teaspoon ginger-garlic paste
• 3 tablespoons rice bran oil
• ½ cup thinly slices onion
• ½ cup cubed potatoes
• 2 slit green chilies
• ½ cup cubed capsicum
• 1 small tomato, chopped
• ⅛ teaspoon turmeric
• ½ teaspoon chili powder
• 1 ½ teaspoons Biryani masala
• 3 tablespoons yogurt
• Chopped coriander and mint leaves
• 2 ½ cups water
• Salt to taste

Biryani Dry Masala

• 1 bay leaf
• 1 star anise
• ½ teaspoon shahi jeera
• 2 cardamoms
• 4 cloves
• 1 ½ inch cinnamon
• 1 strand of mace

Method:

• Soak the rice for half an hour. Drain the water and keep it aside.
• Add oil to a pot and fry the capsicum. 
• Add the dry spices and cook for 30 seconds.
• Now, add the onion and fry till it turns golden brown.
• Add ginger-garlic paste and fry.
• Add tomato, red chili powder, mint, yogurt, turmeric, and salt. Cook until the tomato softens.
• Add potatoes, eggs, and biryani masala and cook until it thickens.
• Add water and salt. Bring it to a boil.
• Add rice and capsicum and cook with the lid open until very little water is left.
• Cover and simmer for 5 minutes.
• Garnish with coriander leaves