Himachali Egg Curry

Prep Time: 20 mins I Cooking Time: 40 mins I Serving: 4-5

Ingredients :-

For Curd Mix :-

½ cup/ 120 g Curd /Yogurt(well beaten)

½ tbsp. Coriander Powder

1.5 tsp Cumin Powder

1 tsp Garam Masala Powder

2 tsp Red Chilli Powder

For Curry :-

6 Eggs (Hard Boiled & shelled)

4 tbsp. / 60 ml Veg Oil (1 tbsp. + 3 tbsp. divided)

1 ½ tsp Turmeric Powder (½ tsp + 1 tsp divided)

Salt (½ tsp + to taste)

2-3 Red Chilli (whole & dried)

1 tbsp. Garlic Cloves (minced)

1.5 tsp Fresh Ginger (grated)

3 Onion, medium-sized (grinded)

2 Tomatoes, med sized (pureed)

1-2 Green Chilli (chopped)

1.5 cup/ 350 ml Hot Water

6-7 Fresh Coriander Sprigs (chopped)

Method :-

In a bowl add curd + coriander powder + jeera powder + garam masala powder + red chilli powder. Mix well and set aside for later use.

Heat 1 tbsp. of veg oil in a kadai/pan. Add ½ tsp turmeric powder + ½ tsp salt and stir for a min. Add boiled eggs to the pan and sauté for 3-4 minutes on low-medium flame until light golden layer if formed outside

Once done, lower down the flame. Dish out the eggs on a plate and set aside for later use

To the same pan add the remaining veg oil (3 tbsp.) Add whole red chillies + minced garlic + fresh ginger grated to the pan and stir for 3-4 mins on low-medium flame

Add the grinded onions to the pan and sauté for 7-8 minutes on low-medium flame until onion colour changes to light golden brown

To the pan add tomato purée and stir for 4-5 minutes on low-medium flame

Next add chopped green chillies to the pan and stir for a minute

Next add 1 tsp turmeric powder + salt to the pan. Mix well and stir for 2-3 mins on low-medium flame

Add the prepared curd mix/mixture to the pan. Mix well and stir for 4-5 mins until oil separates from the masala on low-medium flame

Add hot water to the pan. Mix well and let it simmer for 10-15 mins on low-medium flame until gravy thickens

Once thicken, add fresh chopped coriander and turn off the flame

Cut the eggs into half (lengthwise). In a serving bowl arrange the sautéed eggs and pour the cooked gravy over the eggs and garnish with coriander.

Time to Taste :)

Serve with hot steamed ghee rice, some kachumber salad and masala papad