Egg Curry | Pak Ladies

Egg Curry

Egg curry



6 eggs
1.5 tbsp oil
2 medium sized onions, finely sliced
1 tsp fennel seeds (saunf)
About 2 inch cinnamom stick
1/2 tsp garam masala
About 2 lines Curry leaves
3 medium sized juicy red tomatoes
1/2 tsp turmeric, 1 tsp chilli powder, salt to taste

Soft-boil the eggs and de-shell them, lightly making slits on them for the masala to get in
In another vessel heat up oil and toss in the cinnamom and fennel seeds
When the fennel seeds are slightly brown add the finely sliced onions and curry leaves and fry until onions are brownish
Add the turmeric and chilli powder and fry just a lil more (dont burn it though)
Now add finely chopped tomatoes (chopped tomatoes from a can work great too!)
Finally add the eggs, mix well, cover and let it simmer for about 5 mins

(This dish is best made an hour or so before your meal to allow the masala to get into the eggs)

Enjoy your egg curry with paratha’s, rotis, or rice!

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