Egg Curry Recipe
Recipe: https://recipestripper.com/recipes/3c7f2e7e-c80f-4cc6-b72c-93937b541677
Original source: https://www.indianhealthyrecipes.com/punjabi-egg-curry-anda-curry-dhaba-style/
Recipe image: https://www.indianhealthyrecipes.com/wp-content/uploads/2022/04/egg-curry-recipe.jpg

Egg curry is a popular side dish made with boiled eggs cooked in onion tomato gravy. This punjabi style egg curry is flavorful, delicious and goes well with roti, naan, paratha or rice.
Yield: 5
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 4 to 5 boiled eggs
- 2 tablespoons oil
- 1 teaspoon ghee (or oil)
- 1¼ cups onions (fine chopped or 2 medium onions diced, boiled & pureed)
- 1 cup tomatoes (finely chopped or 3 medium tomatoes pureed)
- 1 green chilli ((optional) chopped or slit)
- 1 teaspoon ginger garlic paste (or finely minced )
- ½ teaspoon salt ((adjust to taste))
- 1 to 1 ¼ cup water ((adjust slightly as needed))
- 1 tablespoons coriander leaves (chopped finely)
- ¼ teaspoon Kasuri methi ((dried fenugreek leaves, optional))
- ½ teaspoon sugar ((optional))
- 4 tablespoons cream (or 10 cashews blended with ½ cup water (optional))
- 1 small bay leaf
- 1 small cinnamon piece
- 2 green cardamoms
- ½ to 1 teaspoon red chilli powder
- ½ to 1 teaspoon garam masala ((refer notes))
- ½ to 1 teaspoon coriander powder ((optional))
- ⅛ teaspoon turmeric

Instructions
1. [Preparation] Fine chop or puree the onions. If you prefer to puree the onions, first boil diced onions in 2 cups of water for 4 mins until transparent. Drain the water and puree them in a blender.
2. [Preparation] Refer notes below to boil eggs perfectly. Wipe dry the boiled eggs or air dry until moist free. Prick each egg with a fork 2 to 3 times. We do this so the eggs don't splatter oil and burst in the pan while frying.
3. [Preparation] Heat 1 teaspoon ghee or oil in a nonstick pan & Fry the eggs until golden & slightly blistered. Remove the eggs to a plate & optionally sprinkle 2 to 3 pinches each of chilli powder & garam masala.
4. [How to Make Egg Curry] Heat 2 tbsp oil and add bay leaf, cardamoms and cinnamon.
5. [How to Make Egg Curry] When they begin to sizzle, add onions & green chilli. Saute onions until golden and the raw smell has almost gone.
6. [How to Make Egg Curry] Add ginger garlic paste and saute until the raw smell goes off, for about a minute.
7. [How to Make Egg Curry] Then add tomatoes and saute well until the mixture turns mushy.
8. [How to Make Egg Curry] Next add red chili powder, garam masala, coriander powder, turmeric and salt.  Saute everything well until a  nice aroma comes out & the mixture leaves the sides of the pan.
9. [How to Make Egg Curry] Pour water 1 to 1¼ cups water and mix well. Cover and cook until the curry thickens and you see traces of oil over the curry.
10. [How to Make Egg Curry] Taste test and adjust salt. If required add sugar. Add the fried eggs and kasuri methi. Mix and simmer for a while. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.
11. [How to Make Egg Curry] Optional - Pour 3 to 4 tbsps cream or Blend together 10 cashews with half cup water to smooth milk. Pour it to the curry. Cook covered for 2 to 3 mins until the curry turns thick.
12. [Instant pot egg curry] Press saute button and add oil to the inner pot of the Instant pot. Add spices & bay leaf.
13. [Instant pot egg curry] Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.
14. [Instant pot egg curry] Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.
15. [Instant pot egg curry] When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.
16. [Instant pot egg curry] Then pour 1 cup water and mix well to release any bits of food stuck at the bottom of the pot.
17. [Instant pot egg curry] Place a long leg trivet. Place your basmati rice bowl. Cover it.  Then place the eggs in another bowl. Cover it.
18. [Instant pot egg curry] Secure the IP with the lid. Position the steam release handle to sealing.
19. [Instant pot egg curry] Press the pressure cook button (high pressure). Set the timer to 7 mins.
20. [Instant pot egg curry] When the IP is done, press the cancel button.
21. [Instant pot egg curry] When the pin drops, open the lid. Do a quick manual release by moving the steam release handle from sealing to venting. You can also wait for 5 mins for a natural release.
22. [Instant pot egg curry] Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.
23. [Instant pot egg curry] Press the saute button and simmer the eggs in the curry for a minute. Then pour the cream or cashew milk or coconut milk.
24. [Instant pot egg curry] Stir well and cook until the curry thickens. Taste and add more salt if needed. Turn off and garnish with coriander leaves.