What’s your go-to delicious food?? ‘Tari wali’ egg curry, thin gravy with basic tomato and onion base cooked in North Indian style curry. It is a go-to delicious egg recipes when you do not get much time to grocery shop and have eggs in the fridge. This is an everyday egg curry recipe and Punjabi masala egg curry.
4 eggs boiled
2 tablespoon oil
1 bay leaf tejpatta
½ cup onion and green chilli paste pisa pyaz aur hari mirch
1 teaspoon ginger grated ( adrak)
1 cup tomato purees pisa hua tamatar
¼ teaspoon turmeric powder haldi
1 teaspoon kashmiri red chilli powder laal mirch
½ teaspoon black pepper kali mirch
1 teaspoon coriander powder dhania
½ teaspoon garam masala powder
Salt to taste
1 cup water 200 ml
3 tablespoon coriander leaves finely chopped
Heat some oil in a pan on the medium flame.
Put in a bay leaf and add onion and green chilli paste.
Stir well, now add the grated ginger.
Stir and cook on slow flame till this gravy masala is roasted and begins to leave the sides of the pan and releases oil.
Add fresh tomato puree, stir and cook on low heat for another 3-4 minutes.
Now add turmeric powder, Kashmiri red chilli powder, coriander powder, black pepper powder, salt and garam masala powder. Mix all spices and fry for a minute.
Mix the spices well in the gravy and cook on low heat for 7-8 minutes till it releases oil.
Add 1 cup of water and mix the curry.
When it comes to boil slit the boiled eggs on the sides and put them in the curry. Slitting the eggs helps the curry to seep in the eggs.
Allow the eggs to simmer in the gravy for another 5-10 minutes on slow heat.
Serve the egg curry gravy with long grain steamed rice, ghee roti or paratha and some salad.
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