Egg Curry - Nepali Food Recipes

Egg Curry

Egg Curry is a versatile comfort dish featuring boiled eggs simmered in a spiced gravy.

< 30min

Normal

Mildly Spicy

Ingredients

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

Ingredient 11

Ingredient 12

Ingredient 13

Ingredient 14

Ingredient 15

Ingredient 16

Ingredient 17

Directions

Boil the eggs.

Chop the onions, the coriander leaves and the tomatoes.

Finely chop the garlic cloves and the ginger.

Heat the butter (or ghee) in a pan. Fry the eggs until golden brown. Then remove them.

Heat the sunflower oil with the bay leaves and the cumin seeds.

When it’s hot and the cumin seeds begin to crackle, add the ginger and the garlic.

When the garlic begins to brown, add the onions.

When they are transparent, add the tomatoes.

After 3 minutes, add all the spices: the garam masala powder, the red chili powder, the turmeric powder, the coriander powder, and the salt. Mix well.

Pour in the water and cook until the curry thickens.

Add the hard-boiled eggs and the fresh cream, mix and simmer for another 2 minutes.

Bring the curried eggs to a boil. Garnish with coriander leaves.

Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.

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Chicken Curry — Chicken Curry/Soup

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Mutton curry — Mutton/Goat Curry

Pork Curry — Pork Curry

Small dried fish — Small Dried Fish (Sidra Maccha)

Aloo Nimkin — Alu Nimkin

Bamboo shoots Curry — Bamboo Shoot Curry

Bitter gourd masala — Bitter Gourd Masala

Bottle Gourd Curry 2 — Bottle Gourd Curry

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Cauliflower Curry — Cauliflower Curry

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