Pepper-Spiced Egg Curry Deluxe Recipe

About this recipe

Pepper-Spiced Egg Curry Deluxe is a hearty, flavorful Indian dish perfect for a satisfying breakfast. This dish combines hard-boiled eggs simmered in a rich and aromatic tomato-based curry infused with a medley of warming spices like black pepper, turmeric, and cumin, balanced to a medium spice level. The creamy and slightly tangy sauce, made with yogurt, complements the eggs beautifully, while the fresh coriander garnish adds a burst of freshness. Paired with soft flatbreads or steamed rice, this protein-packed curry is designed to deliver a wholesome and balanced meal for the entire family to enjoy.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 200 g Dahi
• 50 g Black Pepper Powder
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• 100 g Salt
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Boil the eggs in a pot for 8-10 minutes until hard-boiled, then cool, peel, and lightly score the eggs with a knife to create small slits.
2. 2. Heat the vegetable oil in a pan over medium heat, add cumin seeds, and let them splutter for a few seconds.
3. 3. Add the finely chopped onions and sauté until golden brown, about 8-10 minutes, then mix in the ginger-garlic paste and cook for another 2 minutes.
4. 4. Stir in the pureed tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Cook the mixture for 10-12 minutes until the oil separates from the masala.
5. 5. Reduce the heat to low and slowly mix in the whisked yogurt, stirring continuously to prevent curdling.
6. 6. Add the peeled and scored eggs to the pan, gently coating them with the curry sauce. Simmer for 5-7 minutes on low heat to allow the flavors to meld.
7. 7. Garnish the curry with fresh coriander leaves and serve hot with flatbreads or steamed rice.