Channel: AnitaCooks

Category: Howto & Style

Tags: egg currybest egg curryegg gravyegg gravy for chapathibest egg gravyegg masalabest egg masalaegg gravy for dosa

Description: RECIPE: anitacooks.com/egg-gravy-recipe How to Make Egg Gravy Egg Curry with a lot of gravy, perfect for dipping bread or tasty served over rice. Heat up a pot and add oil. When the oil is hot, add cumin seeds. They’ll sizzle and turn color. Add finely chopped ginger, chopped red onion. Sauté until soft. Then add finely chopped garlic and sliced green chiles. Sauté until golden brown. Now add pureed tomatoes. Salt, red chili powder, ground coriander, and a pinch of fenugreek powder if you have it. If not, you can leave it out. Give it a stir. Cover and cook for 5 minutes. Add garam masala and water to make a nice gravy. Cover and bring to a boil. Taste the gravy and add more salt if you need to. I’ll add a little bit of sugar to balance the acidity of the tomatoes. Now, if you want a very creamy smooth gravy, cool this mixture a little and blend it. Then return to the pot. Turn the heat down so the gravy is simmering. Add hard boiled eggs cut in half with the yolk side up. Gently nudge them down so they’re covered with the gravy. Put a lid on and simmer for 5 minutes. You can always add more water and adjust the consistency according to your taste. The gravy is really tasty, this is such a simple curry that you can make very quickly. Chopped coriander leaves can be sprinkled on top if you like. Give this easy egg gravy a try and let me know how you like it. Subscribe and I’ll see you next time. Thanks for watching :) Heat up a pot and add oil. When the oil is hot, add cumin seeds. They’ll sizzle and turn color. Add finely chopped ginger, chopped red onion. Sauté until soft. Then add finely chopped garlic and sliced green chiles. Sauté until golden brown. Add pureed tomatoes and mix. Add salt, red chili powder, ground coriander, ground turmeric and a pinch of fenugreek powder if you have it. If not, you can leave it out. Give it a stir. Cover and cook for 5 minutes. Add garam masala and water. Cover and bring to a boil. Taste the gravy and add more salt if you need to. Add a little bit of sugar to balance the acidity of the tomatoes. If you want a very creamy smooth gravy, cool this mixture a little and blend it. Then return to the pot. Turn the heat down so the gravy is simmering. Add hard boiled eggs cut in half with the yolk side up. Gently nudge them down so they’re covered with the gravy. Put a lid on and simmer for 5 minutes. You can always add more water and adjust the consistency according to your taste. Chopped coriander leaves can be sprinkled on top if you like.