Peppered Egg Curry With Parotta Recipe

About this recipe

Peppered Egg Curry with Parotta is a hearty and flavorful Indian breakfast dish that combines the richness of a spiced tomato-onion curry with the protein-packed goodness of boiled eggs. The curry has a balanced medium spice level, enhanced by aromatic spices and a hint of black pepper, making it a perfect start to your day. Served alongside flaky and buttery parotta, it offers a wholesome and satisfying meal ideal for a united family breakfast.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 200G Adrak Lasun Paste (200g)
• 50 g Black Pepper Powder
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 50g Everest Garam Masala
• 100 g Jeera
• - Switz Puff Dough Paratha
• - Coriander Powder
• 100 g Curry Leaves
• 100 g Salt

Instructions

1. 1. Place the eggs in a saucepan, cover with water, and boil for 10 minutes. Once cooked, peel the shells and set aside.
2. 2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add curry leaves and green chili, sautéing until aromatic.
3. 3. Add the finely chopped onions and cook until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and sauté for another minute.
4. 4. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the mixture, about 5-6 minutes.
5. 5. Stir in the black pepper powder and garam masala. Add 1/2 cup of water and simmer for 2-3 minutes to create a thick, flavorful curry base.
6. 6. Gently add the boiled eggs to the curry and mix to coat them evenly with the sauce. Simmer for 3-4 minutes, allowing the flavors to meld together.
7. 7. Warm the parottas on a hot griddle until flaky and heated through. Serve the peppered egg curry alongside the parottas for a complete meal.