Coriander Egg Curry Recipe (in English)
Description:
Coriander is commonly used in everyday cooking across India, mostly as a garnish for vegetables. In this recipe, coriander is ground and used to make a flavorful gravy. This coriander egg curry is perfect for your home parties and special occasions.
Cuisine: Indian
Course: Lunch
Diet: Eggetarian
Ingredients:
- 4 Eggs (boiled)
- 2 Onions (sliced thinly)
- 1 Small Cinnamon Stick
- 1 Bay Leaf
- 2 Cloves
- Oil (as required)
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 2 Cups Fresh Coriander (finely chopped)
- 1 Onion (chopped)
- 4 Garlic Cloves
- 1-inch Ginger
- 2 Green Chilies
Prep Time: 15 mins
Cook Time: 20 mins
Instructions:
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Boil the Eggs: Place the eggs in a saucepan with water. Boil them for 10 minutes, then turn off the gas. Cover the saucepan and let the eggs sit for 6 minutes. After 6 minutes, peel the eggs and set them aside.
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Make the Masala: In a mixer, combine coriander leaves, chopped onion, garlic, ginger, and green chilies. Grind the mixture into a smooth paste and set it aside.
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Prepare the Gravy: Heat oil in a pan. Once hot, add the cinnamon stick, bay leaf, and cloves. Sauté them for about 10 seconds.
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Cook the Onions: Add the sliced onions to the pan and cook them until they turn golden brown.
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Add Spices: Once the onions are browned, add the coriander powder and cook for another minute.
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Add the Masala: Add the ground masala paste, salt, and a little water. Stir everything well and cook for 5 minutes.
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Finish the Gravy: After 5 minutes, add garam masala powder and mix well.
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Combine the Eggs: Slice the boiled eggs in half and add them to the gravy. Stir gently to coat the eggs with the flavorful gravy. Turn off the heat.
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Serve: Serve this delicious coriander egg curry hot with tawa paratha, and a side of cucumber and chili raita for a complete meal.
Enjoy your flavorful Coriander Egg Curry!
