Are You Running Out of Healthy Curry Recipes to Enjoy with Roti? Here Are 8 Delicious Recipes That Consists of Eggs As the Main Ingredient!

How to make it:

• For the base turn on the stove and heat the oil and add the ingredients like cumin, green chilli, hing, onions, ginger and garlic.
• Continue frying onions till it turns yellowish-brown. Then add turmeric, cumin powder, red chilli coriander powder, and salt and sauté.
• Now, add pieced tomatoes and cook until the oil leaves its side. After that, pour some water to deglaze.
• For the eggs gather all the ingredients and mix them well for the spice and masala paste. Gently coat the boiled eggs in that paste.
• Heat the pan and deep fry the coated eggs in the oil and drain on the kitchen paper.
• Cut the eggs into halves with a knife.
• Add deep-fried eggs previously and again coat them in the masala.
• Now, pour over the tadka and season with coriander and serve with roti.
• For the tadka heat the oil in a small pan and add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves when the oil gets hot.
• Let ingredients crackle and pour over the eggs.

How to make it:

• For the omelette beat eggs and add a pinch of salt and coriander leaves.
• Turn on the stove and heat the 2 tsp oil and pour the egg mixture.
• Cover it with the pan lid to prepare a half-inch omelette and cut into square pieces.
• For the curry start the flame and heat the oil in the pan and add cumin seeds there. Add onion paste and sauté until the colour gets changed.
• Also, add ginger and garlic paste and tomato paste and fry it until all the water gets evaporated.
• Add two cups of water and add salt, chilli powder, turmeric, garam masala. Now let the mixture boil for 10 minutes.
• Then, add pieced omelettes and cook for 2 minutes without stirring much.
• Finally, garnish with coriander leaves on the hot dish and serve with roti.

How to make it:

• First, heat the oil in a pan. Add paneer and sauté it until it gets brown and keep aside for cooling.
• Take the rest of the oil and pour in a heavy bottom Kadai and heat it. Add chopped onions, green chilli and fry until all turn to a golden brown.
• Put ginger and garlic paste and fry for 2 minutes. Then add the pureed tomato and fry till it turns brown.
• Besides garam masala, add all dry spices including coriander powder, turmeric powder, red chilli powder and mix them well.
• Pour one and a half cups of warm water along with peas and let it simmer for 10-12 minutes till the gravy looks complete.
• Now, add paneer and boiled eggs and simmer for 2-3 minutes again.
• Then, garnish with chopped coriander leaves, garam masala. After turning off the stove, let it rest for 10 minutes so that it can absorb flavours.
• Finally, serve Spicy Haryana Style Egg Curry with paratha or roti at lunch or dinner.

How to make it:

• Heat 2 tablespoons butter in the pan, and add chopped onion followed by other ingredients such as chopped ginger, sliced green chillies. Sauté them for a minute.
• Add chopped capsicum, tomatoes and cook them for 5-6 minutes on medium heat. Stir it and try to melt tomatoes.
• Check if tomatoes are soft, mushy and turn the heat off. Take some time to cool off the masala, make a paste of it and put it aside.
• Take the same pan and heat one tbsp of oil and one tbsp butter on it. And add makhani gravy base on that pan.
• Now, add salt to taste, red chilli powder, turmeric powder and mix them well.
• Cook for a few minutes until the masala begins to release oil. Do not overcook the gravy base.
• Add makhani masala now if you are using it.
• Now pour some water to the masala and make slits in the boiled eggs.
• Now, take boiled eggs to the makhani gravy and coat them well with the masala.
• Again have 1 cup of water and allow the boiled eggs to simmer In the makhani gravy.
• Now finish it by adding crushed Kasuri methi and cream if you are using.
• You can serve Egg Butter Masala with warm roti or chapati.

How to make it:

• Wash and clean the spinach leaves, fenugreek leaves and Bathua well. Chop them well or you can even tear them with your hands.
• Take these greens along with salt, green chilli and ginger into the pressure cooker. Heat it and switch off the heat after 15-20 mins.
• After cooling off the greens, blend it in a liquidizer so that greens can get a little coarse in texture.
• Now, start heating ghee in a pan and chopped ginger to make a tadka. Add chopped tomatoes and cook it till it is well-mashed.
• Now, pour this tadka to the hot saag and boiled eggs. Serve this Saag Anda Curry with warm roti or paratha.

How to make it:

• Heat the oil in the pan. Then add the curry leaves and fennel seeds in that pan and fry for 30 seconds.
• Add chopped onion and some salt. Also, add ginger and garlic paste when the onion starts getting brown. Sauté them well.
• Add turmeric, chilli, pepper, coriander powder and garam masala. Sauté all for 3-4 minutes.
• Add chopped tomatoes and when tomatoes are cooked well, pour a cup of water.
• Add chopped coriander leaves if you like, mix it and adjust salt in the gravy.
• Add eggs to the masala and cook it for 10 minutes for the masala to coat in the egg. Once the gravy is ready, switch off the flame.
• Now serve it with warm chapati.

How to make it:

• Start the stove and heat up 10ml peanut oil in the pan. Add grated coconut, red chillies, and roast them for 3-4 minutes. Keep flame slow to medium level. Keep all aside, after taking them out of the pan.
• Heat up again another 10ml oil in the same pan. Add curry leaves and garlic and ginger, followed by green chillies, coriander leaves and poppy seeds, onion and tomatoes. Cook them for 6-7 minutes over slow heat.
• Then, add turmeric powder, Kashmiri chilli powder, garam masala, black peppercorn powder and salt to taste. Sauté for a while and turn the flame off.
• Cool off the mixture and then, add coconut chilli mix. Add this cooked masala to the same blender and add 1/2 cup of water. Now, grind the mix to a smooth paste.
• Add one and a half cup of water along with this ground masala paste in the same pan. And start the flame to boil.
• Cut the boiled eggs into halves and when gravy is boiling, add it to the curry. Then turn off the stove.
• Garnish with chopped green chilli and add chopped coriander if you like.
• Now, serve Kolhapuri Egg Curry with some Bajra roti or paratha.

How to make it:

• Heat oil in the big pan and add chopped onion.
• Sauté onions until it turns brown, add tomato puree, ginger garlic paste, grind poppy seeds and cashew nuts.
• Add the mix to the curry and then, add the rest of the ingredients.
• Pour 2 cups of water when it starts oozing oil. Let it simmer for 5 to 10 minutes.
• Garnish the dish with chopped coriander leaves.