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Egg Butter Curry Recipe

Egg Butter Curry Recipe

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 4

  • Hard boil duck egg 4 nos

  • Butter 3/4 tbsp

  • Onion Chopped 1 cups

  • Garlic Paste 1 tbsp

  • Fresh Ripe Tomato 2 nos

  • Whole Dry red Chili 2 nos

  • Dry Fenugreek Leaves 1 tsp

  • Poppy Seed Paste 2 tbsp

  • Turmeric 1 tsp

Directions

  • 01

    Heat 1 tbsp butter in a pan, when butter starts to melt turn off the heat.

  • 02

    Add fenugreek leaves and garlic paste immediately, keep aside.

  • 03

    Make a paste of tomatoes and red chilies.

  • 04

    Heat remaining butter in a pan , add onion and let it becomes light brown.

  • 05

    Add poppy seed paste, mix well and when oil starts to separate from pan, add eggs, salt, turmeric power. Mix well again.

  • 06

    Add tomato paste, cook for 10 minutes in a low flame.

  • 07

    Add 1 cup water and cover the pan, when water starts to boil and the gravy is almost ready, add the butter, fenugreek and garlic mixture.

  • 08

    Turn off flame, cover the pan to give the dish a standing time.

  • 09

    Serve with steamed rice or roti.

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