Creamy Egg Curry

It's hard to believe we are already a month and a half into the new year. I've been busy baking cakes and not had much time to cook anything new. Last evening, I was looking through my recipes and found this creamy egg curry, a recipe mom had given me eons (read two years) ago and it was lost in the pages of my ever growing recipe diary. I had even written down mom's note saying how good it tasted...I had to test it too.

No disappointments here, the curry came together quickly and to go with it I made a Peas Pulao which is light on seasonings. It was a perfect pair with the creamy and flavor packed Egg curry.

Creamy Egg Curry:
You will need:

4 Eggs, hard boiled and shelled
1 tbsp Oil
1 onion, chopped
6 curry leaves, finely chopped
1/2 tbsp Ginger Garlic paste
3 Tomatoes, chopped
2 tsp Red chilli powder
1/4 tsp Turmeric

2 tsp Oil
1/2 tsp Cumin seeds
1/4 cup Milk
1 tbsp Heavy cream
1/2 tsp Sugar
Salt to taste
2 tbsp chopped cilantro

Note: Of late I've been using the Everest Tikhalal Chilli powder. It packs in a lot of heat as well as color, which I love. This can be easily bought at your Asian/Indian grocers.

Heat oil in a pan. Add the onions and curry leaves. Saute till onions are translucent. Add the ginger garlic paste and saute until fragrant. Add the chopped tomatoes, turmeric and red chilli powder. Cook until tomatoes are soft and done. Remove from heat and cool slightly. Blend into a smooth paste using little water.


Heat 2 tsp Oil in the same pan. Add cumin seeds and when it begins to splutter, add the prepared paste, sugar and salt to taste. Saute until the paste thickens, then add a cup of water, milk and heavy cream. Bring to a boil on medium heat. Reduce heat and simmer for 5 minutes, stirring occasionally. Slice boiled eggs in half and place in gravy. Top with chopped cilantro.

Peas Pulao:



You will need:

1 cup Basmati Rice
1.5 cups Water
2 tbsp Oil
3 Cloves
2 pods of whole Cardamom
2 dry Bay leaves
1-inch pc Cinnamon
1 large Onion, thinly sliced
4 Green chillies, slit lengthwise
1 tbsp Ginger Garlic paste
3/4 cup Frozen Peas
1/2 tsp Lemon juice
Salt to taste

Heat oil in a pressure cooker. Add the cloves, cardamom, bay leaves and cinnamon; saute for a few seconds. Add the sliced onions and green chillies. Cook until onions are done, then add the ginger garlic paste and saute until fragrant. Add the frozen peas, water and salt. Cover with lid and turn heat to high. When the steam begins to rise, turn down heat, and carefully remove lid.


Add the washed, drained rice. Stir and add the lemon juice. Replace lid and turn heat to high. When steam begins to rise again, place weight and turn down heat to low. Cook for 7-8 minutes and turn off heat. Mix well before serving.