Royal Egg Curry
Eggs with a thick, creamy spicy curry
Serving 4-6 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes
|1 Cup||Low Fat Cream or of your choice|
|1 Large||Finely Chopped Onion|
|3 Tablespoons||Tomato Paste|
|1 Tablespoon||Ginger Paste|
|1 Tablespoon||Finely Chopped Green Chillies|
|1 Teaspoon||Garlic Paste|
|3 Cups||Cooking Oil|
|1 Teaspoon||Cumin Seeds|
|1 ||Pinch of Hing|
|1 Tablespoon||Sesame Seeds|
|0.5 Cup||Cashew Nuts|
|1 Tablespoon||Coriander Powder|
|1 Teaspoon||Garam Masala|
|1 Teaspoon||Red Chili Powder|
|0.5 Cup||Cooking Oil|
| ||Salt To Taste|
In a frying pan heat oil. When the oil is hot enough poke eggs gently with an fork and deep fry them. Be gentle while frying them so they do not break. When they are done strain them on an paper towel and keep them aside.
In another frying pan heat the oil and add Hing to it. Now add cumin and sesame seeds to it when they start crackling add raisins and cashew nuts to it. Fry them for 1 minute or till the cashew turn brown then add onions to it.
Cook it till onions turn brown and add ginger, garlic and green chillies to it. Fry then for 1 minute and then add turmeric powder, coriander powder, red chilli powder and cumin powder to it. Fry them for 1 minute.
Now add Tomato Paste to it and cook it till oil separates from the masala. Now add 1.5 cup of water to it and eggs to the curry. Cook them for 2-3 minutes at high flame.
Lower the flame and add cream to it cook it for another 3-4 minutes. Now add salt and sugar to it and cook it for another 2-3 minutes while keep stirring.
Remove it from the flame and serve it hot with rice, chapatti or parantha.
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