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Egg Curry

INGREDIENTS:
  • 5 boiled eggs
  • 2 tbsp Turmeric ghee butter
  • 2 onions finely chopped
  • 3-4 medium tomatoes finely chopped
  • 1 tsp ginger garlic paste
  • 1 green chilli (optional)
  • 1 small bay leaf 
  • 1" cinnamon piece
  • 1 tsp cumin
  • 2 green cardamoms (optional)
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp fenugreek leaves (optional)
  • 3 tbsp cream (optional)
  • 1 tsp turmeric powder (if using any other Super Ghee)
  • Salt as needed
INSTRUCTIONS:
  • Heat 1 tbsp ghee butter oil in a nonstick pan & saute the eggs until golden. Remove the eggs to a plate.
  • Add another tbsp ghee butter oil in a cooking pot. Sauté cumin, bay leaf, cinnamon and cardamoms for a minute.
  • Next add & fry the onion & chilli until golden. Add ginger garlic paste and sauté until the raw smell goes off.
  • Then add tomatoes and sauté well until the mixture turns mushy.
  • Next add chilli powder, garam masala, coriander powder and salt.
  • Cook until the mixture leaves the sides of the pan. Pour water just as needed to make a gravy.
  • Cook until the curry thickens and oil begins to separate. Check the salt and adjust if needed.
  • Add the eggs, fenugreek leaves if using. Add cream and cover it for 2 to 3 mins until the curry turns thick. 
  • Serve egg curry with naan or plain rice.
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