Yoghurt Egg Curry Recipe

 

A lip smacking egg masala recipe where curry is made with curd and lot of creamy. So creamy and flavorful. Goes best with any kind of Indian flatbread.

SERVING : 4

PREPARATION TIME : 10 minutes + 12 minutes (for egg boiling)

COOKING TIME : 15 minutes

INGREDIENTS :

• Boiled eggs - 4
• Yogurt - 1 cup
• Milk cream - 1/2 cup
• Ginger garlic paste - 1 tbsp
• Lemon juice - 1 tbsp
• Coriander leaves - 1 cup chopped
• Green chili - 2
• Salt as per taste
• Coriander powder - 1 tbsp
• Cumin powder  - 1 tbsp
• Garam masala powder -1 tbsp
• Black pepper powder - 1 tbsp
• Mint powder - 1 tsp
• Olive oil - 1 tbsp

PROCEDURE : 

1. Prick boiled eggs allover with toothpick. This will prevent eggs from spluttering while frying.
2. In a mixing bowl add yoghurt and all the ingredients.Mix everything well with a whisk.
3. Add boiled eggs in the mixture. Cover and rest for 15 minutes.
4. Heat 1 tbsp olive oil in a pan on medium heat. When oil is hot gently drop marinated eggs. Fry for around 1 minute. Transfer in a plate.
5. In the same pan add the yoghurt mixture. DO NOT add any extra oil as cream also releases fat. Keep stirring til it starts to boil.
6. When the gravy is boiling rapidly add green chili. Boil til it thickens a bit. Add coriander leaves as it enhances the flavor. Mix well.
7. Yoghurt egg curry is ready to serve.

TIPS :

1. Pricking eggs will prevent eggs from spluttering when fried.
2. No extra oil is needed as cream releases fat.