Egg Curry Recipe

SPECIAL DHANIA EGG CURRY

Cooking time: 25-30 minutes                                                             Serves: 6 

INGREDIENTS: 

1. Eggs(6)
2. Onion paste 
3. Garlic paste 
4. Ginger paste
5. Tomato paste/puree
6. Coriander(dhania) paste (leaves and stalks)
7. Whole green chilies 
8. Red chili powder
9. Salt
10. Sugar 
11. Fresh Cream(optional)
12. Refined vegetable oil
13. Ghee(clarified butter-optional) 

METHOD:

1. Take water in a vessel. Let it come to boil. To the boiled water add 6 eggs and cook for 9-10 minutes.(I prefer slightly soft boiled eggs. If you prefer hard boiled eggs cook for 11-12 minutes) Strain the eggs and place in cold water to stop the cooking. Peel the shell of the eggs and cut them into two halves. 
2. For making the gravy, take 2 tablespoons of refined oil in a pan and let it heat up. 
3. To the hot oil add 3 tablespoons of onion paste. Fry for a minute. 
4. Add 1 tablespoon of garlic paste and fry.
5. Then add 1 teaspoon of ginger paste, 3 tablespoons of tomato paste and saute for 2-3 minutes.
6. Take a whole green chili, break it into two pieces and add in the pan. Then add half a teaspoon of red chili powder and cook for 1-2 minutes.
7. Next add about 1 cup of coriander(dhania) paste and saute for 2 minutes. Add water if required for making gravy. Simmer and cook the gravy for 2 minutes.
8. Add the boiled eggs in the gravy and carefully spoon in the gravy on top of the eggs. Cover the pan and simmer for 3-4 minutes.
9. Open the lid, add 1 tablespoon of ghee and about 2-3 tablespoon of fresh cream. Cover the pan and simmer for a minute.  
10. Dhania egg curry is ready. Serve the hot curry with rice.

NOTE:

1. Cook the eggs according to your preference(hard boiled or soft boiled) 
2. Don't forget to cut the boiled eggs into 2 parts. The gravy and the flavor can easily mix with the eggs and give a great taste. 
3. While sauteing onion, garlic, ginger and tomato, make sure the oil separates near the edges of the pan. This is an indication of proper sauteing. It's a key factor in making all Indian curries and gravies.
4. Cook on low flame for better flavor.
5. Addition of ghee and fresh cream in the end elevates the taste and flavor. If you can't get ghee add butter.