Egg curry | Baida curry
Simple and delicious egg curry with made with a base of onion, tomato, garam masala, red chilly powder and milk. It is also popularly called baida curry.
- 5 large eggs, hard boiled, peeled and cut in half
- 1 large onion, thinly chopped
- 1 large tomato, chopped
- 1 tsp grated ginger
- 1 tsp grated garlic
- ½ tsp garam masala or to taste
- ½ tsp red chilly powder
i used kashmiri red chilly powder
- ¼ tsp turmeric powder
- 1 tsp tomato paste
- ⅛th tsp sugar (optional)
- ½ tsp cumin seeds
- 2 tbsps milk or cream
- ¼ cup water
- 2 tbsps oil
- salt to taste
- a handful of coriander leaves, chopped
- a dash of lemon juice (optional)
Heat oil in a large pan and add the cumin seeds. When the cumin starts to brown, add the onion, turmeric powder and a pinch of salt.
Cook till the onion turns soft, about 5 to 7 minutes.
Add in the ginger and garlic paste. mix and cook for a minute.
Add the tomato and cook till mushy.
Add the tomato paste and salt. Mix well.
Add the garam masala and red chilly powder. Cook till the gravy gets little thick.
Pour the milk or cream, water and sugar. Simmer the gravy for five minutes.
Place the eggs in the curry and gently mix. Heat through and finally add the coriander leaves and lemon juice. Turn off the stove.
Serve the egg curry with rice or jeera rice or pulav.