Have you ever tried steamed egg curry? While egg fry, poached eggs, or egg bhuna are common dishes at home, they can sometimes feel repetitive. That’s when steamed egg curry brings a refreshing twist to the table! It pairs perfectly with roti, paratha, rice, or pulao. Let’s learn how to make this delicious dish.
Ingredients:
- Eggs: 4
- Chopped onion: ½ cup
- Onion paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Garlic paste: ½ tablespoon
- Turmeric powder: ½ teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Roasted cumin powder: as needed
- Green chilies: 4-5
- Oil: 3-4 tablespoons
- Salt: to taste
Steamed Egg Curry Instructions:
- Prepare the Eggs:
Crack the 4 eggs into a bowl. Add a pinch of salt and whisk thoroughly. - Steam the Eggs:
Take a steel bowl, grease it with 1 teaspoon of oil, and pour the whisked eggs into it. Cover the bowl tightly.
In a wide pot, add some water and place a stand in it. Put the egg bowl on the stand, cover the pot, and steam the eggs for 20-30 minutes. - Cool and Slice:
Once the steamed egg is done, remove it from the pot and let it cool. Use a knife to loosen the edges, then invert it onto a plate, like unmolding a pudding. Slice the steamed egg into pieces. - Fry the Egg Pieces:
Heat a little oil in a pan and lightly fry the egg pieces. Set them aside. - Prepare the Masala Base:
In the same pan, heat the remaining oil. Add chopped onion and green chilies. Sauté until the onion turns golden brown.
Add ginger paste, onion paste, garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Sauté the spices until well cooked. Add a little water to prevent the spices from burning. - Add the Egg Pieces:
Add the fried egg pieces to the masala. Stir gently and let them cook in the masala for 2-3 minutes. Cover the pan with a lid. - Prepare the Gravy:
Once the spices release oil, add 1.5 cups of hot water. Increase the heat and cover the pan again. Cook for another 3-4 minutes. - Finish the Curry:
Once the gravy thickens, sprinkle roasted cumin powder on top and remove from heat. Garnish with a little fresh coriander if desired.
Serve:
Your delicious steamed egg curry is ready! Serve it hot with roti, paratha, or steamed rice. Enjoy!
