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*Egg Curry Recipe | ChefCornerPk*
Welcome back to *ChefCornerPk*! Today, we're taking a deep dive into making a flavorful and easy-to-cook **Egg Curry**, perfect for a hearty meal. This recipe features boiled eggs cooked in a thick, creamy gravy made with onions, tomatoes, and a special blend of traditional Indian spices like cumin, coriander, garam masala, and turmeric. We’ll show you how to infuse layers of flavor by tempering whole spices, sautéing garlic and ginger, and getting that perfect balance of tanginess from tomatoes. The curry is finished off with a splash of cream or coconut milk for richness.

Whether you’re a beginner or a seasoned cook, this egg curry recipe is ideal for serving with **steamed basmati rice, roti, or even parathas**. It’s a quick, protein-packed meal, perfect for lunch, dinner, or even meal prep. Plus, we’ll share some pro tips on how to get perfectly boiled eggs, and how to adjust the spice level to suit your palate.

What you'll learn in this video:
How to prepare and boil eggs to perfection.
The secret to making a rich and thick curry sauce.
The right combination of spices for an authentic Indian egg curry flavor.
Tips on customizing your curry with coconut milk or cream.

If you love easy, delicious recipes like this, don’t forget to *like, share, and subscribe* to *ChefCornerPk*! Hit the bell icon so you never miss another mouthwatering dish from our kitchen.
Ingredients:
-Pyaz (Onion) 2 medium
-Tamatar (Tomatoes) 2-3
-Lehsan (Garlic) cloves 4-5
-Adrak (Ginger) 1-inch piece
-Hari mirch (Green chillies) 6-7
-Hara dhania (Fresh coriander) handful
-Water ½ Cup or as required
-Anday (Eggs) boiled 5
-Cooking oil 1-2 tbs
-Namak (Salt) 1 pinch or to taste
-Lal mirch powder (Red chilli powder) 1 pinch or to taste
-Haldi powder (Turmeric powder) 1 pinch
-Cooking oil 2-3 tbs
-Zeera (Cumin seeds) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Haldi powder (Turmeric powder) ¼ tsp
-Zeera powder (Cumin powder) ½ tsp
-Garam masala powder ½ tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Dhania powder (Coriander powder) ½ tsp
-Water 3 tbs or as required
-Hari mirch (Green chilli) sliced 1-2
-Hara dhania (Fresh coriander) chopped
-Kasuri methi (Dried fenugreek leaves)

Directions:
-Blender jug mein pyaz,tamatar,lehsan,adrak,hari mirchein,hara dhania aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
-Boiled eggs ko wooden skewer ki madad sa prick ker lein phir half mein cut ker ka side per rakh dein.
-Tawa garam karein,cooking oil,namak,lal mirch powder aur haldi powder dal ker boiled eggs rakh dein (yolk side down) aur 1-2 minutes kliya paka lein,flip ker lein& side per rakh dein.
-Us he tawa per cooking oil aur zeera dal ker ache tarhan mix karein.
-Blended paste dal ker ache tarhan mix karein aur tez ancch per 2-3 minutes kliya paka lein.
-Namak,haldi powder,zeera powder,garam masala powder,Kashmiri lal mirch powder aur dhania powder dal ker ache tarhan mix karein aur darmiyani ancch per 2-3 minutes kliya paka lein aur dhak ker halki ancch per oil alag ho janay tak paka lein (4-5 minutes).
-Anday rakh ker gravy sa cover ker lein,pani,hari mirch,hara dhania aur kasuri methi dal ker dhak dein aur halki ancch per 3-4 minutes kliya steam cook ker lein & serve karein!
Transcript
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