Easy can be delicious too

While looking at my own blog, I realized how many cake and baking entries I have been posting recently. Why? Have I not been cooking Indian regular meals. Of course I have, almost most of the times. Its just that when I think of these dishes, invariably I think as if everyone knows it. I mean who doesn't know aloo gobhi, or paneer paratha. Right? No completely wrong. Its like assuming I knew how to make penne arabitta ever since I entered the kitchen. So I scolded myself for such baseless assumptions and promised to share the simple Indian fare as well. And one such simple yet very delicious egg curry - boiled eggs in spicy onion tomato curry.
Now we all know how grossly misunderstood this curry word is. Now hopefully with all the blog world and food information floating around, people out of India are not buying that bottle of curry powder being sold in stores. SInce there's nothing called a curry powder, used in Indian cooking. Its always a blend of spices used either for creating the base of the curry or for tempering it later for additional flavors.

The curry I'm sharing is the most common North Indian combination of onion tomato curry with the only addition of yogurt and kasturi methi. Yogurt adds additional depth in the curry and kasturi methi adds to the aroma. The spices are the most routine combination of powdered red chilli, turmeric, coriander, cumin and garam masala.

Egg Curry Recipe

4 boiled eggs - cut in halves
2 medium onion - finely chopped
2 medium tomatoes - chopped
2-3 tbsp yogurt
1 tsp turmeric powder
1/2 tsp red chilly powder (I use degi lal mirch. You can adjust it as per taste)
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
2 tbsp oil
2 tsp cumin 
Salt as per taste
1/2 tsp kasturi methi
1-2 dry red chilly
Chopped coriander leaves for garnishing

1. Heat 2 tbsp oil in a deep wok. Add a pinch of salt, turmeric powder and red chilly powder each in hot oil. And immediately add the eggs. Let it lightly brown on each side. Then remove from oil and keep it aside on absorbent papers. This step is not necessary, just that I prefer lightly fried eggs than plan boiled ones. Also the ix of chilly & trmeric in hot oil gives a nice red color to the eggs. Upto you.
2. Now in the same pan, add cumin and dry red chillies. Let the cumin splutter and chilly become dark. Then add the ginger garlic paste. And fry well till its browned. 
3. Now add the chopped onions with a pinch of salt and let it cook on medium high heat  till browned. Salt will help in even browning. Keep a watch that it dosen't burn. 
4. Now add the chopped tomatoes. and all the dry spices & salt, except garam masala and kasturi methi and let the mixture cook, stirring in between. You will know that your masala is well cooked when the raw smell has gone and oil oozes from the sides of the pan.
5. Now remove the pan from the heat and add the stirred yogurt, and mix it well. Bring it back to the flame and let it cook for a minute. Now add water as per the consistency you want. Medium thick is recommended. Bring it to a boil. And then let it simmer for 3-4 minutes.
6. Add garam masala, crushed kasturi methi and fried eggs to the curry. And let it incorpoarte the flavors for another 2-3 minutes. adjust seasoning and garnish it with chopped coriander leaves. Serve hot with roti or rice.

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