Egg gravy for rice, chapathi, dosa or pulao made with a tasty mix of spices with clear and contemporary flavors

egg gravy

Every time I prepare dinner eggs, be it for breakfast or lunch, I at all times attempt to prepare dinner one thing totally different from no matter I’ve cooked earlier. Once I prepare dinner egg gravy for rice or chapathi, I typically tweak the unique recipe. Even a small tweak can change the flavour. Most occasions the curry seems good. 🙂 Not solely does it style scrumptious, however the aroma that whiffs by way of my kitchen convey cheer to the soul. Once I hit on some actually good taste mixture, I’d prefer to share with my readers.

egg gravy for chapathi

I often don’t go for heavy, creamy number of egg recipes once I make egg gravy for rice. I’d like to order these kind of egg curry recipes for roti, parotta or chapathi. Egg gravy is the best way to go when there is no such thing as a meat or fish at house. There have been two capsicums (one pink and one inexperienced) sitting in my fridge that I wished to make use of up. In order that they went into the egg preparation. It’s an on a regular basis egg curry with a tasty mix of spices. For this egg gravy recipe, I didn’t use garlic and tomatoes. I used poppy seeds and cashew nuts which thickened the curry barely and gave a wealthy nutty taste. A ultimate scattering of contemporary coriander and a visually interesting egg gravy was prepared in minutes. A superbly versatile egg gravy for rice, chapathi or parotta with clear and contemporary flavors.

The important thing to a tasty egg gravy

I’ve just a few readers sending me queries like ‘Why is my egg curry bitter’ or ‘why is my egg curry bland’?

In case you use uncooked onion paste and never saute the onion paste until rawness disappears, it results in a bitter tasting curry. I recommend you chop the onions, as an alternative of utilizing uncooked onion paste. If the recipe requires uncooked onion paste, it’s best to saute until rawness disappears. If utilizing chopped onions, they need to be frivolously caramelized (it goes a step past onions turning translucent) which supplies the dish a a lot deeper colour in addition to a richer taste.

Don’t skimp on oil because the onions and masalas should be cooked in sufficient oil in any other case the curry turns bitter. It’s the amount of cooking fats and the sauteeing course of which decides the flavour of your curry. You have to saute the onions and masala paste until oil separates whereas cooking any Indian curry.

Any egg curry will style good if the masala base is constructed from scratch with out the usage of store-bought masalas. The flavour and aroma of freshly floor paste are far superior to store-bought spice mixtures.

egg gravy for rice

In case you attempt the egg gravy, do share your suggestions and photos of the dish both right here within the weblog feedback or on social media. Would like to see them. You will see me on Pinterest, Fb, Twitter, Google Plus and Instagram.

You’ll be able to take a look at extra egg curry recipes that I’ve blogged earlier. Egg kurma recipe, egg kulambu, Mangalorean egg curry, egg slice masala, kerala egg curry, kodi guddu pulusu, egg masala curry, fennel flavored egg curry, boiled eggs in poppy seeds sauce

How one can make egg gravy recipe