Hyderabadi style 2 Egg Curry recipes Hyderabadi Egg Curry Egg Masala

Ingredients

• 2 cup Coriander leaves
• ¼ cup fresh Mint leaves, pudina patta
• 5-6 Garlic cloves
• 2 inch Ginger, slice
• 4-5 Green chillies
• Salt to taste
• 1 ½ tbsp Oil
• 2 no Tomato, cut into quarter, Tomato
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 medium Onion, chopped
• Prepared Green Paste
• ⅓ cup Curd, beaten, curd (yogurt)
• 1 tbsp Coriander powder
• 1 tsp Sugar
• 1 tbsp Coriander leaves, chopped
• 6 hard-boiled Eggs
• Degi red chilli powder, Degi red chilli powder
• Coriander sprig, coriander leaves
• In a grinder jar add coriander leaves, mint leaves, garlic cloves, ginger, salt, oil, tomato and grind it into a fine paste then place it aside.
• In a pan heat oil and add cumin seeds, let them crackle, now add chopped onion and saute until translucent.
• Then add prepared green paste, curd, coriander powder and saute until the oil starts separating.
• Now add water, sugar and bring it to a boil then add chopped coriander leaves, boiled eggs and continue cooking for another 2 minutes.
• Switch off the flames and serve hot then garnish with degi red chilli powder and coriander leaves.
• 1 ½ tbsp Oil
• 1 tsp Cumin seeds
• 2 Garlic cloves, chopped, garlic
• 1 inch Ginger, chopped
• 2 large Onion, chopped
• 2 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1½ tsp Coriander powder
• ½ tsp Turmeric powder
• ¼ tsp Asafoetida, Asafoetida
• 1 medium Tomato, chopped, Tomato
• ¼ cup Tomato puree
• Salt to taste
• ½ cup Water
• 1 fresh Green chilli, chopped, green chilli
• 5 whole Eggs
• 1 tbsp Oil
• 1 tsp Mustard seeds
• 2-3 Dry red chillies
• 1 sprig Curry leaves

Steps

1. In a grinder jar add coriander leaves, mint leaves, garlic cloves, ginger, salt, oil, tomato and grind it into a fine paste then place it aside.
2. In a pan heat oil and add cumin seeds, let them crackle, now add chopped onion and saute until translucent.
3. Then add prepared green paste, curd, coriander powder and saute until the oil starts separating.
4. Now add water, sugar and bring it to a boil then add chopped coriander leaves, boiled eggs and continue cooking for another 2 minutes.
5. Switch off the flames and serve hot then garnish with degi red chilli powder and coriander leaves.
6. In pan heat oil then add cumin seeds, garlic, ginger and saute until nutty brown.
7. Now add onion and saute until light brown then add degi red chilli powder, coriander powder, turmeric powder, asafoetida and continue cooking until fragrant.
8. Add chopped tomato, tomato puree, salt and continue cooking until everything is properly cooked.
9. Now add some water, fresh green chilli and stir it will then crack in the eggs and cover and cook to your liking.
10. Remove the lid and pour the hot tempering on the eggs and serve hot.
11. In a small pan, heat oil and add mustard seeds, dry red chillies and let them burn a little.
12. Now add curry leaves and switch off the flames