Egg Curry for Blog Hop Wednesday

Hope you are all doing well. I am not able to post frequently because of my naughty son who has recently developed a habit of sleeping less during afternoon. So am not finding time. Thanks to Blog Hop Wednesdays that creates a way to spend time for me to blog.

This week I am paired with Anamika of Taste Junction. I like her way of writing. Her blog looks stunning and stylish; so are her recipes.

This Egg Curry that I have chosen to try is different from what I usually make. I do not add Yoghurt and Kasoori Methi. Check out my usual curry here.

It came out really well and will prepare often in the future.

Here goes the easy North Indian recipe.

Ingredients:

• Eggs 3
• Onions (Medium) 2
• Tomatoes (Medium) 3
• Ginger-Garlic Paste ¾ tsp
• Chilli Powder ½ tsp
• Coriander Powder 1 ½ tsp
• Cumin Powder ½ tsp
• Garam Masala ¼ tsp
• Turmeric Powder 1/8 tsp
• Green Chillies 1-2
• Kasoori Methi 1 tsp
• Yoghurt 1-2 tsp
• Cumin 1/4 tsp
• Salt
• Oil

Preparation:

Chop Onions and Tomatoes. Slit Chillies.

Method:

• Boil eggs. Peel its skin and make a small slit. Puree the chopped Tomatoes.
• Heat Oil in a Pan. When hot, add little Oil and Salt. Add Turmeric Powder and Chilli Powder. Mix well and then add eggs. Fry till its skin gets a roasted coating of the Powders. Remove and keep it aside in a paper towel.
• Now add some more oil in the same Pan. Add Cumin and allow it to crackle. Add Chillies, and Ginger-Garlic Paste. Few seconds later add chopped Onions and fry till slightly brown.
• Add Tomato puree and fry till oil separates. 
• Add all the other Masala Powders and Salt except Garam Masala. Boil till its raw smell goes off and then add yoghurt. Mix well and allow boiling.
• When it is almost done, add kasoori Methi and Garam Masala. Boil for few more minutes and then serve.

Serves: 2

Serve with Chapati or Biryani.

Linking this recipe to Blog Hop Wednesdays of Radhika's Tickling Palates.