How To Make Restaurant Style Egg Curry At Home: Hotel-like taste of egg curry can be easily achieved at home also. Many people think that the thick and rich taste of egg curry made in restaurants comes only because of cream, cashew nuts or expensive spices, but it is not so at all. If the masala is prepared properly and some small things are taken care of, then very tasty and hotel style egg curry can be made from the common ingredients available at home.
What is required to make delicious egg curry?
The most special thing about this recipe is that the spice base is prepared by mixing onion, tomato, ginger, garlic, whole coriander, cumin and green coriander along with boiled eggs. Apart from this, Kashmiri red chilli powder, turmeric and garam masala give wonderful color and taste to the curry. Whole ingredients like bay leaves, cinnamon, cloves, green cardamom and green chillies further enhance its aroma.
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Keep this in mind while boiling eggs
If you want the eggs to boil properly, first boil the water thoroughly. After this, slowly put the eggs in water and cook on medium to high flame for about 12 minutes. After boiling, immediately keep it in cold water for 10 minutes. With this, the shells of the eggs will be removed easily and their texture will also remain better.
Keep these things in mind while making curry
The real taste of curry lies in its spices. Therefore, cook onion, tomato, ginger, garlic and whole spices until they turn light golden. After this, grind them and prepare a smooth paste. Now fry this paste well in oil on low flame. When oil starts separating from the edges of the masala, then understand that the gravy is completely ready. This step helps the most in bringing hotel-like aroma and taste. Do not keep the amount of oil very less in this recipe, because cream or cashew nuts are not being used.
What should be done while mixing both?
The way of putting eggs in gravy also affects the taste. Instead of adding whole eggs, cut them in half and add them to the curry. This gives a good layer of spices on the eggs and gives rich taste in every bite. If you want to make some changes in this curry, you can use cheese, mushrooms or vegetables of your choice instead of eggs. It is better to add paneer at the end, whereas mushrooms and vegetables should be lightly cooked beforehand and mixed in the gravy. If you like a richer taste, you can add 1 to 2 spoons of fresh cream at the end. If desired, the gravy can be made more creamy by grinding 6 to 8 cashews with spices.
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