Egg Curry is one of the most famous North Indian Side Dish. It is an quick and easy recipe to make. In this recipe, hard boiled egg is fried and then cooked in potato curry seasoned with various freshly grounded spices. Egg Curry is a quick one to make when there is no other refuge to prepare a yummy side dish. In this post i will share the recipe of egg curry which I got from my mother.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Course: Side Dish
Serves: 06
Cuisine: North Indian

Ingredients:
Eggs 06
Boiled Potatoes 04 Large
Chopped Onion 1 1/2 cups
Garlic Pods 5-6
Ginger 1 inch
Tomatoes 1 Large
Dried Red Chilies 2
Cumin Powder 1 tsp
Corriander Powder 1 tsp
Turmeric Powder 1/2 tsp
Kashmiri Lal Mirch Poweder 1 tsp
Garam Masala 1/2 tsp
Cumin Seeds 1 tsp
Bay Leaves 2
Green Chili 1
Salt to Taste
Oil as required
Chopped Corriander Leaves 1/4 cup
Water as required

Directions:

1. Take a pot half filled with water and put the eggs into it with a pinch of salt. Hard boil the eggs. Peel the eggs when boiled and keep it aside.
2. Take a mixer grinder jar, add the chopped onions, peeled garlic pods, peeled ginger and dry red chilies into it. Also add 1/4 cup of water to it and grind well till you get a smooth paste. Once you get a fine paste, transfer it into a bowl and keep it aside. Also grind the tomato to get a fine paste and keep aside.
   3.Take a small bowl, put all the dry spice powder into it i.e. cumin powder, corriander powder, kashmiri lal mirch and turmeric powder. Add two tbsp of warm water to it and mix well till you get a fine paste. Keep it aside.
3. Heat a pan on low heat, add sufficient oil to deep fry the eggs and boiled potatoes. Before frying the eggs, make 3-4 vertical slits on the eggs. Fry the eggs till they become golden brown from outside. After eggs are done, fry the boiled potatoes till they become golden brown from outside. Cut the fried potatoes into 4 parts. Keep them aside.
4. Remove excess oil from the same pan, keep about 1/4 cup of oil in the pan. Keep the heat to medium low. Temper the oil with bay leaves and cumin seeds. Now add the onion paste to the oil and fry till the masala leaves oil. Then add the tomato paste and spices powder mix, also add salt to taste and fry till tomato paste is cooked with spices.
5. Once the masala is fried well, add the fried potatoes and saute for a minute or two. Now add water according to your liking to make the gravy. In this recipe I added 2 cups of hot water to get thick gravy. Let it come to a boil.
6. Once the gravy comes to boil, add the fried eggs into the gravy. Also add the garam masala powder. Mix well and let the egg curry simmer on medium low heat for 5-10 minutues or till the gravy becomes thick. While the gravy simmers, add green chili slit into two halves. Once the egg curry is done, sprinkle the chopped corriander leaves. Serve hot with chapatti, plain rice, Matar Pulao, naan, laccha paratha etc.