Pakistani Egg Curry

Pakistani Egg Curry 1
Eggs             - 5
Oil                 - 3 tbsp
Onion          - 2 medium size / 3 cup, chopped
Ginger         - 1 inch, finely chopped
Garlic           - 5 cloves, minced
Turmeric    - ½ tsp
Cumin powder - 1 tsp
Red chilly powder - 2 tsp
Tomatoes   - 5 medium / 4 cups chopped
Tomato Ketchup - 1 tbsp
Salt               - to taste
Coriander leaves - 1 - 2 strands
Pakistani Egg Curry 3

Boil water in a sauce pan. When the water begins to bubble boil, turn the heat to medium-high.  and carefully, using a slotted spoon, add the eggs into the pot.
Set your timer to 10 minutes. After ten minutes, remove pan from stove and replace the water with cold running water. Set aside until the curry is ready.
Heat oil in a pan. Add onions and sauté till a golden brown. Add ginger, garlic, turmeric and cumin powder and continue to sauté for another minute until fragrant. Add the tomatoes,ketchup, salt and red chilly powder. Saute until the tomatoes are really mushy.
Add 1 cup of water and mix. Let it boil and let the gravy reduce to a thick consistency. Stir in-between to avoid sticking to the bottom / splutter.
Peel the eggs and carefully slice each egg into half and place on top of the warm curry base. Garnish with chopped coriander leaves.
Pakistani Egg Curry 2
Recipe Courtesy: The spice spoon
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