Papa’s Special Egg Curry
"Necessity is the mother of invention". My dad's egg curry is one such creation, born out of the need to put a quick dinner on the table, with one of my parent's favorite ingredients - eggs. The result is a delicious and surprising twist to the Indian Egg Curry.
Make this when you are short on time but find yourself craving a homemade curry! For extra deliciousness, use pasture raised eggs.
- 2 tbsp Cooking Oil (Mustard or Vegetable Oil)
- 1/4 th tsp Fenugreek Seeds (Crushed)
- 1 Black Cardamom Pod (crushed)
- 3-4 Cloves (Laung)
- 1 Inch Ginger (Chopped finely)
- 2-3 Garlic Cloves (Chopped)
- 1 Medium Sized Red Onion (Chopped)
- Salt (to taste)
- 1/2 tsp Turmeric
- 1 tsp Coriander Powder
- 2 Kashmiri Red Chili Powder
- 2 tbsp Kasuri Methi
- 1/2 cup Crushed/ Chopped Tomatoes
- 8 Eggs
- Chopped Cilantro (for garnish)
Heat oil in a thick bottomed, shallow pan. On medium heat, add the crushed fenugreek seeds and black cardamon. Stir briefly.
Add chopped ginger and garlic. Stir till garlic is fragrant and has just started to turn golden. Add the chopped onions and fry till they turn translucent.
Add salt, turmeric, Kashmiri red chili powder and coriander powder. Stir and add a splash of water if needed to ensure that the chili does not burn. Crush the Kasuri Methi in your palms and add to the masala. Stir till fragrant.
Add the tomatoes and fry till oil glistens on the edges. Add 2-3 cups water and bring to a gentle simmer.
Break 1 egg and pour into a small bowl/ ramekin. Before adding egg to the gravy, ensure that the gravy is at a gentle simmer and not boiling. If needed, reduce the heat.
Gently, lower the egg into the gravy. Repeat the process for all eggs. Cover and simmer for 5 minutes or until the egg whites are firm.
If you like a runnier yolk, poach for 3-4 minutes. I like a soft, but not runny yolk for the curry and poach it for 5 minutes.Once eggs are poached, remove the pan from heat. Garnish with chopped coriander and serve hot with roti or rice.
