Indian egg curry

Indian egg curry
Prepare ingredients.
Hard boil 10 eggs.
Cooling down.
Peel eggs and then put aside.
Peel 500 grams of potato.
Cut the potato into 1/2 centimeter thick slices.
Put 3-4 tablespoons of grated coconut into a pan.
Roast grated coconut without using additional oil.
Add pieces of 2 centimeters of ginger.
Cut 1 onion into chunks.
Add onion chunks to the pan.
Add 2-3 garlic cloves.
Add 1 chili pepper.
Add 1/2-1 tablespoon of white poppy seeds.
Fry spices until they start to get fragrant.
Transfer to a food processor.
Add 1/2-1 garam masala.
Add 1/2-1 teaspoon of salt.
Add 1 tablespoon of tamarind paste.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add the curry leaves (at will).
Continue stir-frying briefly.
Add 300-400 milliliters of chicken broth.
Bring to a boil.
Add pieces of the potato.
Stir briefly.
Add 250 milliliters of coconut milk.
Cook until potato is done.
Add eggs.
Add 1-2 teaspoons of turmeric powder.
Cook for 5 minutes and then turn off the heat.
Prepare servings.
Take an egg.
Cut the egg in half.
Serve with cooked rice.


Indian Egg Curry is incredibly easy to make. A few spices, onions, tomatoes and coconut milk make this utterly satisfying and comforting egg curry recipe that tastes best with flatbread and rice.


10 eggs
500 grams potatoes
250 milliliters coconut milk
300 milliliters chicken broth (300-400 ml)
  curry leaves (at will)
3 tablespoons grated coconut (3-4 tablespoons)
1⁄2 tablespoon white poppy seeds (1/2-1 tablespoons)
2 ginger (2 cm)
1 onion
2 cloves garlic (2-3 cloves)
1 chili pepper
1⁄2 tablespoon garam masala (1/2-1 tablespoon)
1⁄2 teaspoon salt (1/2-1 teaspoon)
1 tablespoon tamarind paste
1 teaspoon turmeric powder (1-2 teaspoons)
2 tablespoons cooking oil (2-3 tablespoons)