Quick & Easy Indian Half-Fried Egg Curry Recipe
59 minutes
1194 reads
About Quick & Easy Indian Half-Fried Egg Curry Recipe
This flavorful Half-Fried Egg Curry is a simple and satisfying Indian dish perfect for a weeknight dinner. The combination of perfectly cooked eggs in a rich onion-based gravy is both comforting and delicious. This recipe comes together quickly using common pantry staples, making it ideal for even the busiest cooks.The subtle blend of spices – ginger, garlic, and a touch of black pepper – creates a warm and aromatic curry that's not too spicy. Whether you're a beginner or seasoned cook, this easy egg curry recipe guarantees a hearty and authentic taste of home.Serve this delightful curry with warm naan, roti, or rice for a complete and unforgettable meal. Get ready to impress your family and friends with this simple yet elegant Indian cuisine!
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Recipe Time & More
Prep24 minutes
Cook35 minutes
Total59 minutes
Ingredients
Spices & Aromatics
- 1 tsp Cumin Seeds jeera
- 2 Cloves
- 2 Cardamom Pods elaichi
- 1 stick Cinnamon Stick cinemon
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Garam Masala
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
Vegetables & Paste
- 2 tbsp Onion Paste
- 2 tsp Ginger-Garlic Paste
- 1 large Tomato sliced
- 1 tbsp Tomato Puree
Seasoning & Garnish
- 1.5 tsp Salt adjust to taste
- 1/2 tsp Pepper Powder black
- 1/2 tsp Sugar
- 1 tbsp Coriander dhania, for garnish
- 1 cup Water
Instructions
Prepare the Eggs
- Heat olive oil in a pan. Gently fry the eggs until they are half-cooked. Set aside.
Sauté Aromatics and Spices
- In the same pan, add cumin seeds and let them sizzle. Add the ginger-garlic paste and sauté until fragrant. Add the onion paste and sauté until golden brown.
Build the Curry
- Add cloves, cardamom, cinnamon stick, turmeric powder, and black pepper powder. Stir for two minutes. Add the sliced tomato and cook until softened. Stir in the tomato puree, sugar, Kasuri Methi, salt, and water. Simmer for 5 minutes, allowing the flavors to meld.
Combine and Finish
- Carefully add the half-fried eggs to the curry. Cook for another 5 minutes, ensuring the eggs are heated through but not overcooked. Stir in the garam masala.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Half-Fried Egg Curry
- For a richer flavor, use homemade onion and ginger-garlic pastes.
- Adjust the amount of spices to your preference. If you like it spicier, add a pinch of red chili powder.
- Don't overcook the eggs; they should be cooked through but still slightly runny in the center.
- For a creamier curry, stir in a tablespoon of cream or yogurt at the end.
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Recipe Nutrition
Calories: 354kcalCarbohydrates: 5gProtein: 19gFat: 28gPolyunsaturated Fat: 8.4gMonounsaturated Fat: 16.8gSodium: 1710mgFiber: 1gSugar: 3g
Hem Lata Srivastava
Articles: 200
3 Comments
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This is amazing! Excited to make it.
This is perfect! Can’t wait to taste it.
What a delicious idea! Thanks for sharing.