Eggs – 2
Spinach – 1 bunch,chopped
Onion – 1 big, chopped finely
green chillies – 1
Ginger garlic paste – 1 tsp
Tomato – 2 medium sizes, chopped finely
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tbsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Salt – to taste
Garam Masala – 2 tsp
Coriander leaves – a handful
How to make Palak Egg curry
. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step.
. In a wide vessel, take water and wash the spinach then chopped finely and keep aside.
. Heat oil in a kadhai, add onions and green chillies. Saute well. Add ginger garlic paste and chopped tomato. Saute well until the onions are cooked well and turned golden brown and cover and cook till the tomato is mushy.
. Once it’s cooked, add the masala’s: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well for 2 -3 minutes.
. Add the chopped spinach.Mix well and cover and cook for 15-20 minutes in medium flame.
. Remove the cover and add the boiled eggs to the mixture along with garam masala and cook till all the water from the spinach dries out.
. Turn off the heat garnish with coriander leaves and serve it with rice or roti.
2 large eggs
1 large onion finely chopped
1 green chili slit or chopped
½ tsp. of garam masala (adjust to suit your taste) – optional
½ tsp. ginger garlic paste – optional
red chili powder as needed
pinch of turmeric
oil as needed
½ tsp. cumin / jeera
few coriander leaves or curry leaves – optional
. Chop onions finely.
. Add oil to a pan. Add cumin, when it splutters add onions, chilies and fry until golden.
. Add ginger garlic paste and fry till you get a nice aroma.
. Pour the eggs and scramble lightly. Keep cooking and scramble once more. Stir egg bhurji constantly to prevent burning.
. Add masala powder, red chili powder, curry leaves or coriander leaves. Stir well.
. Check the salt and spice and adjust.
. Cook until just cooked. Switch off the stove.
. Garnish anda/egg bhurji with coriander leaves.
. serve egg bhurji with rice or chapathi.
4 to 5 boiled eggs
1 cup cubed capsicum
¾ to 1 cup cubed onions (layers separated)
2 tbsps. coriander seeds
2 to 3 red chilies (less spicy variety, can reduce to 1 to 2)
¾ cup onions cubed (1 large)
1 to 1 ¼ cup tomatoes deseeded chopped (3 medium)
1 ¼ tsp ginger garlic paste
10 cashew nuts
½ tsp garam masala
½ to ¾ tsp red chili powder (used for color, you can skip)
salt as needed
Generous pinch of crushed kasuri methi / dried fenugreek leaves
Few ginger juliennes (optional) and coriander leaves for garnish
. Powder the ingredients mentioned under “to powder”. Set this aside.
. Make a fine paste of cashews in the same jar with little water. Set this aside.
. Puree the tomatoes and onions as well.
. Heat oil in a pan and saute eggs until golden. Set these aside.
. Saute capsicum and onions on a high heat for 2 to 3 minutes. Set these aside.
. Add more oil and saute ginger garlic paste for 1 to 2 mins, add the ground powder and saute until fragrant.
. Add onion tomato puree and saute for 2 mins.
. Add red chili powder, garam masala and salt. Fry for few mins.
. Add the cashew paste. Saute untilt he mixture leaves the sides.
. Add 1 cup water and cook until the oil begins to separate.
. Add onions, capsicum and eggs. Stir and cook for 2 mins.
. Sprinkle kasuri methi and coriander leaves. Switch off the heat.
. Serve with paratha, roti or plain rice.
3 tbsp Oil
1.5 cups of basmathi rice or any aged rice
1.5 tsp. Ginger garlic paste
½ cubed capsicums or 1 large potato cubed (optional)
1 large onion thinly sliced
2 green chilies slit or minced
4 to 5 boiled eggs (prick with a fork randomly)
1 medium tomato chopped
⅛ tsp. ground turmeric
½ tsp. red chili powder
1 to 1 ½ tsp. Biryani masala powder (adjust to your taste)
Fistful of mint and coriander leaves chopped
Salt to taste
45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
2 ½ cups water
Dry spices for egg biryani recipe
. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
. Heat a pressure pan or a biryani handi with oil, add capsicums if using and fry on high for 2 to 3 mins. Set these aside.
. Add the dry spices and allow them to sizzle. Add onions and fry till golden brown.
. Add ginger garlic paste and fry till the raw smell goes off.
. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
. Add eggs, potatoes (if using) and biryani masala powder and fry till the mixture thickens.
. Pour water and add salt as needed. Bring it to a boil
. Add rice, capsicums and cook rice in open pan till very little water is left. Refer the pic
. Lower the flame, cover and cook till the rice is done.
. If using pressure cooker, close the lid and cook on a very low flame for about 5 minutes.
. Switch off before it whistles to prevent it from becoming mushy.
. Set this aside, don’t leave on the hot burner.
. Fluff up the egg biryani and serve with raita.
Eggs – 6
Onion – 2 Tomato – 2 Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste
Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 2 sprigs [optional] Green Chillies – 2
poppy seeds or Cashew Nuts – 1 tbsp
Grated Coconut – 2 tbsp
Water – to grind
. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
. Dry roast ingredients, except curry leaves and coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
. Grind roasted ingredients with curry leaves to smooth paste using little water and keep side.
. Grind coconut with little water and keep aside.
. Finely chop onion and tomato.
. In a wok or pan heat oil add mustard seeds and allow to splutter. Add curry leaves, onion and sauté until soft.
. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.
. Add tomatoes, cover and cook until tomato gets mash. Now add grinded masala paste.
. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.
. Add eggs and cook for 5 minutes or until gravy becomes thick.
. Add coconut paste mix well and cook for 2-3 minutes, off flame.
. Serve warm with steamed rice or roti.
6 boiled eggs make slits along the length of each egg and lightly fry them in 1 tbsp oil with a pinch of turmeric for approx 1-2 mts
2 onions chopped finely
3-4 green chillis slit length-wise
1 tsp red chilli powder
big pinch of turmeric pwd
3/4 tsp coriander pwd
1/4 tsp cumin pwd
1 tomato chopped (optional)
1 big lemon sized tamarind (soaked in warm water and pulp extracted) or 2-3 tbsp of tamarind paste (this can vary according to the amount of tang you want)
1/2 tsp sugar or jaggery
2 cups water
chopped coriander leaves for garnish
2 tbsp oil
1/4 tsp mustard seeds,
big pinch of methi seeds (fenugreek seeds),
3 flakes crushed garlic (optional)
few curry leaves
How to make Boiled Eggs In Tamarind Gravy
. Heat oil in a vessel and mustard seeds and let them splutter.
. Now add methi seeds, curry leaves and fry for few seconds till methi turns brown.
. Add garlic and let it fry for 5 seconds. Don’t brown the garlic, lightly fry it.
. Add chopped onions and green chillies and fry till they turn light brown.
. Now add chilli pwd, turmeric pwd, coriander pwd and cumin pwd, mix well and saute for few seconds.
. Add chopped tomatoes and fry for 4-5 mts.
. Add tamarind extract and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts.
. Add the boiled and fried eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
. Garnish with chopped coriander leaves.
. Serve this hot steamed rice or rotis.
4 boiled eggs
1 large onion
2 green chills
1/4 tsp ginger
red chilli powder
garam masala powder
1/2 tsp kasuri methi (optional)
How to make Boiled Egg Fry
. Peel and quarter 4 boiled eggs.
. Pour 1/2 tbsp of oil in a vessel, add few curry leaves, 2 slit green chillis, 1/4 tsp minced ginger and 1 sliced large onion and saute for 4-5 mts. Add a pinch of turmeric pwd, pinch of methi pwd, pinch of cumin pwd, 1/2 tsp coriander pwd, 1/4 tsp red chilli pwd, pinch of garam masala pwd and salt to taste.
. Add 1/2 tsp kasuri methi and combine.
. Place the quartered boiled eggs and combine carefully.
. Cook on low flame for 3-4 mts. Combine again and cook for another minute.
. Turn off heat. Garnish with coriander leaves.
. Serve warm with rotis or rice.
2 – 2 ½ tbsp Oil
3-4 Curry Leaves
1 ½ tsp Ginger Garlic Paste
2 large Onions Sliced
3 Green Chilies slit vertically and cut into half
2 tsp Coriander Powder
½ tsp Turmeric
1 ½ tsp Chili Powder (adjust to taste)
Salt to Taste
6 Eggs boiled and peeled
1 tsp Sesame Seed Powder (opt)
1 tsp Dry Coconut Powder (opt, I didn’t use it)
Cilantro to garnish
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Onion Egg Curry
. Piecer the eggs with a fork or make slits on the egg, with out cutting it.
. In a pan heat oil, add curry leaves, ginger garlic paste and saute for few seconds.
. Add Onion and saute until onions are translucent. This should take about 2-3 minutes.
. Add green chilies, coriander powder, turmeric, chili powder and salt and stir well until all the spices are mixed well.
. Add eggs and mix well. Cover and cook for few minutes until onions are well cooked.
. Remove the cover, add sesame seed powder and/or coconut powder if using.
. Fry for few more minutes, turn off the heat and transfer to a serving dish.
. Garnish with cilantro and serve hot with rice.
4 boiled eggs (pierce them with fork randomly)
1 cup chopped onions
1 green chili chopped or slit
½ to ¾ cup ripe tomatoes chopped finely
1 tsp red chili powder
Generous pinch of turmeric
Salt to taste
¼ cup Thick coconut milk (optional)
1 sprig curry leaves, pinch of mustard, ¼ tsp cumin
Oil as needed
very little garam masala or coriander powder (optional)
. Heat a pan with oil, add curry leaves, cumin, mustard.
. When the spices crackle, add onions and fry till they become lightly pink.
. Add tomatoes, turmeric, salt and fry till they turn very soft
. Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
. Fry till the mix becomes fragrant for about 2 minutes
. Add water , just enough to cover the eggs partially
. Cook covered till the tomatoes blend well. The curry must become thick.
. If it is runny evaporate the water by cooking further for a while on a high flame
. Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy.
. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.
3-4 eggs boiled and peeled
3 tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
3-4 slit green chillies
3-4 dried red chillies
5-6 fresh curry leaves
3 medium sized onions, finely sliced
2 tsp ginger garlic paste
salt – to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander seeds powder
½ tsp cumin seeds powder
1 lemon size tamarind extracted pulp
2 tbsp mint leaves
1 tbsp coriander leaves for garnishing
For the paste:
1 tbsp peanuts
1 tbsp desiccated coconut
1 tbsp sesame seeds
. Firstly, take a pan, add peanuts and roast, add sesame seeds and roast for few seconds, add desiccated coconut, roast it and cool it.
. Blend all the ingredients into a powder, add little water and blend it into a paste and place the paste aside for later use.
. Take a cooking vessel, into it, add oil and heat it.
. Add mustard seeds, cumin seeds and let them splutter or pop up.
. Add slit green chillies, add dried red chillies and saute.
. Add curry leaves into the oil and allow it to crackle.
. Add sliced onions, stir and cook till slightly brown.
. Add ginger garlic paste and saute for few seconds.
. Add the blended paste of peanuts, sesame seeds and desiccated coconut, mix well.
. Add salt, red chilli powder, turmeric powder, roasted coriander seeds powder, cumin seeds powder, mix well and cook the masala by covering the lid on low flame until oil starts separating.
. Take care of the masala as the masala may burn at the base if not stirred in between.
. Add tamarind extracted pulp into it, check for salt, add boiled eggs, add mint leaves, add coriander leaves.
. Add water as per the thickness of the gravy preferred and also add pinch of sugar if the curry is tangy.
. Cook the whole mixture on low flame for about 20 minutes.
. Serve the egg curry with rice or pulao or chapathi!!!