Easy Egg Curry without Tomatoes
This Easy Egg Curry recipe gives you a rich, sweet and spicy curry without tomatoes and is ready just in 35 minutes!
Equipment
- 1 Blender
Ingredients
- 12 Large Eggs Organic, Cage Free
- 2.5 tbsp Vegetable Oil
Spices
- 1 tsp Turmeric Powder
- 1.5 tsp Coriander Powder
- 1.5 tsp Kashmiri Red Chilli Powder reduce to 1 tsp if using regular red chilli powder
- 1.5 tsp Cumin Powder
- 1 tsp Dry fenugreek leaves
- 2 Small Cinnamon sticks
- 6 Cloves
- 8-10 Black peppercorns
- 4-5 Green Cardamom pods
- 1.5 tsp Salt
Herbs and Veggies
- 6-7 Garlic cloves
- 1 inch Ginger
- 1 Medium-Large Onion
- 1 Medium Gold Potato
Tomato substitute
- 2-3 tbsp Milk Powder
- 2 tbsp Tomato Ketchup
- 1/2 cup Warm Water
Instructions
Preparation
- Bring water to boil in a large saucepan on high heat with a pinch of salt and boil 12 eggs. Make sure there is at least 1.5 inch of water over the eggs and there is enough room for the water to boil without spilling out.
- It will take about 15-20* minutes for the eggs to be hard-boiled.
- Once the eggs cool down, peel them and cut them in half for 10 minutes
- Peel the onion, ginger and garlic. Roughly chop them and set aside. Wash and remove the stem of the green chillies.
- Cook the potato in the microwave on High setting for 2-3* minutes.
- Peel and cut the potato into 1/2 inch pieces.
Curry Paste
- In a large pan/ wok on medium heat add the oil. When warm, add in the whole spices - cinnamon stick, cloves, cardamom and peppercorns.
- Saute for 1-2 minutes, then add in the green chillies, chopped onion, ginger and garlic.
- Add in a pinch of salt to cook the onions faster. Cook for 4-5 minutes or until the raw smell of ginger garlic goes away and the onions are soft and translucent.
- Turn off heat and let the mixture cool.
- Once the mixture cools, transfer the contents to a blender and add tomato ketchup.
- Grind into a smooth paste.
Cooking the Curry
- In the same pan on medium heat, take some oil.
- When the oil is warm, add the curry paste to the pan.
- Saute the paste for 5-7 minutes or until the mixture loses its moisture.
- Then, add in the dry spices - turmeric, coriander powder, red chili powder, cumin powder and salt.
- Saute for 2-3 minutes continuously, taking care not to burn the spices.
- Add in the cooked potatoes and mix well.
Bring it all together
- Add the egg halves to the curry paste and saute for 1-2 minutes.
- Add 1/2 cup warm water with the milk powder and form a smooth paste.
- Add the milk powder mix to the pan, and mix well. Also add about 1 cup of hot water and bring the curry to boil.