Creamy Egg curry without coconut | Egg gravy | Boiled egg curry | Easy egg recipes
Creamy Egg curry without coconut | Egg gravy | Boiled egg curry | Easy egg recipes with detailed step by step instructions with pictures and video recipe below.
Table of Contents
What is Egg curry
Egg gravy without coconut is an Indian non-vegetarian curry recipe prepared as a side dish. It is one of the easy and tasty egg curry recipes prepared using eggs, onion, curd and some spices. Egg curry is the best side dish for rice, chapati and poori. Egg curry is a little spicy and flavourful. There are many varieties of egg curries. It is a simple egg curry recipe prepared in a few minutes without using coconut. It is a thick egg gravy recipe without coconut, instead of coconut we add curd. Curd gives a nice taste to this curry. This nonveg curry is suitable as a side dish for paratha, roti or chapati. You can also check other curry recipes like
For this egg curry, first boiled eggs and remove the shell. Fry the boiled eggs by adding some salt and chilly powder. Fried eggs give a good taste to this curry. First Saute veggies and then add masala powders. Add curd and cook until oil separates. Add enough water and cook well until it comes to gravy consistency. Finally, add fried eggs to this gravy and cook it with gravy for a few minutes. Then only the spices and flavor in curry enter into eggs. There are many egg recipes. Egg drop curry is one of the variety. You can also check other side dish recipes like
Video of Egg curry
Recipe card for Egg curry
Creamy Egg curry without coconut | Egg gravy | Boiled egg curry | Easy egg recipes
Ingredients
For frying Eggs
- 5 Boiled eggs
- 1 tsp Oil
- ¼ tsp Chilly powder
- Salt (a pinch)
For masala
- 2 tbsp Oil
- ¼ tsp Mustard seeds
- Curry leaves (few)
- ½ tsp Jeera
- 3 Onion (chopped)
- 1 tsp Ginger garlic paste
- ½ tsp Turmeric powder
- 1½ tsp Chilly powder
- 1 tsp Coriander powder
- ½ tsp Garam masala
- ½ cup or 6 tbsp Curd
- Salt (As needed)
- Water (As needed)
- Coriander leaves (few chopped)
Instructions
- Take 5 boiled eggs, remove the shell and keep aside.
- Heat 1 tsp oil in a pan.
- Add ¼ tsp chilly powder and a pinch of salt and mix well.
- Add eggs and fry for a few minutes.
- Take fried eggs out and keep them aside.
- Add 2 tbsp of oil to the same pan and heat it well.
- Add mustard seeds, ½ tsp jeera and curry leaves and saute well.
- Add chopped onion and saute until it turns golden brown.
- Add ginger garlic paste and saute well.
- Once sauteed well, add turmeric powder, chilly powder, coriander powder, and garam masala mix well and cook for a few minutes.
- Add curd mix well and cook for a few minutes.
- Add enough water and salt and mix well.
- Cover and cook for a few minutes.
- Once cooked well, add fried eggs and cover and cook for a few minutes.
- Finally, add chopped coriander leaves and mix well.
- Egg curry is ready to serve.
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Creamy Egg curry without coconut | Egg gravy | Boiled egg curry with step by step pictures:
1.Take 5 boiled eggs, remove the shell and keep aside.
2.Heat 1 tsp oil in a pan.
3.Add ¼ tsp chilly powder and a pinch of salt and mix well.
4.Add eggs and fry for a few minutes.
5.Take fried eggs out and keep them aside.
6.Add 2 tbsp of oil to the same pan and heat it well.
7.Add mustard seeds, ½ tsp jeera and curry leaves and saute well.
8.Add chopped onion and saute until it turns golden brown.
9.Add ginger garlic paste and saute well.
10.Once sauteed well, add turmeric powder, chilly powder, coriander powder, and garam masala mix well and cook for a few minutes.
11.Add curd mix well and cook for a few minutes.
12.Add enough water and salt and mix well.
13.Cover and cook for a few minutes.
14.Once cooked well, add fried eggs and cover and cook for a few minutes.
15.Finally, add chopped coriander leaves and mix well.
16.Egg curry is ready to serve.
Keywords to understand
Ingredients Other Words
| Egg | – | muttai, anda |
| Onion | – | Venkayam, pyaaj |
| Curd | – | tayir, dahee |
| Ginger garlic paste | – | inci puntu vilutu, adarak lahasun ka paste |
| Red chilly powder | – | civappu milakay tul, laal mirch paudar |
| Turmeric powder | – | manjal tul, haldee paudar |
| Coriander powder | – | kottamalli tul, dhaniya paudar |
| Oil | – | enney, tel |
| Mustard seeds | – | katuku, sarason ke beej |
| Curry leaves | – | kariveppilai, karee patte |
| Jeera | – | jeeragam, cumin seeds |
| Coriander leaves | – | kottumalli talai, dhanie ke patte |
| Salt | – | uppu, namak |
Note
1.Adjust the chilly powder according to your taste. If you want spicy curry you can increase the chilly powder.
2.Adjust the quantity of curd according to the sourness of curd.
3.Add water according to the thickness of gravy you want.
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