Spicy egg curry

Spicy egg curry

If you have any curry paste at hand, this curry is the easiest ever curry you can make. We make this with lots of onion. This is one onion gravy even the worst onion hater would love.

Start with cooking the eggs. Hard boiling eggs are such a controversial topic. I have looked up in so many places. Each time, I get a new method. And no method so far has given me that, ‘all perfect’ result. The current method I use is this.  Pour enough cold water to cover the eggs. Add a pinch of salt and one teaspoon vinegar. Bring to boil. Let boil for 3-4 minutes. Take off heat and keep covered for 5 more minutes. Immerse the eggs in cold water. Let cool completely and peel. Make slashes in the egg. 

Slice onions thin and chop tomatoes. Make vertical slit in the green chillies. Since I am using curry paste (I make it in bulk and freeze. Such a time saver) I don’t have to use more ginger and garlic. If you don’t have curry paste, use 1 tsp chilli powder (more or less according to your taste), ½ tsp turmeric powder and 2 tsp ginger garlic paste.

Heat oil in a pan and sauté the onion and chillies till the onions are translucent, about 10 minutes. Add the curry paste and cook for 5 minutes longer. Add the tomatoes and season with salt (only if needed) and pepper. Cook in low heat till the tomatoes are very soft.  Add chopped coriander leaves and eggs. Mix to coat the eggs with the gravy. Serve with chapathi.