Easy & Simple Indian Egg Curry Recipe Cooked Within 30 Minutes

Saturday morning! And I sit up on my bed thinking what to cook for the weekend lunch.

I peek into the refrigerator and find a couple of eggs sitting pretty. And a pull of the crisper drawer confirms a capsicum.

Egg recipes are awesome.

Your egg curry can be simple and yet create magic in the taste buds. It need not be rich, heavy, involving a lot of cutting and stirring.

One of the primary reasons I started this blog was to share with you recipes that –

• are easy to cook
• take minimal or less preparation
• does not involve a lot of work at kitchen
• take lesser cooking time
• taste delicious

And this is one such recipe. You will need only 30 minutes for all the preparation and cooking required to serve this delicious dish.

Surpsied?

Okay, 31 minutes to be specific!

Egg Curry Recipe with Capsicum and Yogurt

Let me take you through the process of cooking a simple egg curry that is creamy, tangy, delicious and has the flavor of capsicum infused in every bite you take.

Step 1: Boil a couple of eggs [7 minutes]

Step 2: Plug in your mixture-grinder and make a paste of the following ingredients [3 minutes]

• Onions [2 pieces]
• Ginger [1 inch piece]
• Garlic [5-6 cloves]
• Green chillies [1 piece]
• Tomoto [1 piece]

Step 3: In a wok or kadai, pour in oil. I prefer mustard oil for all my cooking. Once the oil reaches the smoking point (you will know when the oil starts to smoke), drop in the boiled eggs and fry till golden brown. Once done, remove the fried eggs and keep separate.

You may skip this step, but fried eggs are more flavorful and add a lot of texture and character to the final outcome of your simple and easy egg recipe. [3 minutes]

Step 4: In the remaining oil, temper with a bayleaf, a couple of cardamom pieces, a small piece of cinnamon stick and few whole pepper. [1 minute]

Step 5: Pour in the paste made in Step 2. Add in powdered spices – turmeric, cumin, coriander and garam masala and cook on medium flame till oil separates. Add two table spoons of yogurt and cook till the water in the gravy dries up and oil gets separated. [9 minutes]

Step 6: Remove the seeds of the capsicum and chop it in rectangular bite-sized pieces. Drop them in the wok along with the fried boiled eggs. Add salt as per taste. Cook this on a slow flame for a few minutes.

This is an important step as it infuses the gravy with the flavor of capsicum and also helps the egg soak up some of the spice from the gravy [4 minutes]

Step 7: Pour in water as per your desired consistency. Cover and simmer for a few minutes.

Many prefer using hot water and you can do the same. But remember! I want a quicker preparation without any compromise on the taste and pouring in cold water does not have any negative impact. Just remember that you do not add more than half a cup of water at a time. [4 minutes]

Step 8: Serve hot with rice, chapati, paratha or even millets.

Do try out this recipe and let me how it went.

Do you know of a better way to make this dish better?

Share in the comments section and I will be glad to try them out.

PRO Tip for Egg Curries

During my stint as a member of the Canteen Committee at my office, we used to go for daily tasting sessions to ensure that the food served ticks all the right check-boxes when it comes to quality and taste.

Often we found that the egg curry tasted bland. The F&B Supervisor would instruct the chef to smash in few boiled eggs and add in the gravy. This would not only give a great texture to the gravy, make it look creamier; but also resulted in enhanced flavors.

Do give it a try sometime!