Hurry Burry makes a great Egg Curry!

Hurry Burry makes a great Egg Curry!

Have you noticed those funny tongue-in-cheek one-line punches written on Indian buses and trucks? If not, I’ve got pictures of two for you here.  I was in India for a few days this March. It was a trip I had been waiting for 5 years. So, in a bid to relive the moments again, I got my lenses to capture a few of those amazing things I saw. As I wandered through the roads in Delhi, I couldn’t get my eyes off the rear of the buses…eyes off the phrases written on them. Many take a sarcastic dig at concerning National issues. One of them said “Dheere dheere chaloge to baar baar miloge, agar tez chaloge to Haridwar mein miloge“, which metaphorically means “If you drive slow, we’ll meet again. But if you drive fast, I’ll see you in Heaven!”. When it comes to driving, yes, we MUST follow traffic rules no matter what.
Hurry burry makes a great egg curryBut don’t you think “being in a state of Hurry” is almost a lifestyle condition today? Isn’t that true? We are always on the go. Always. We cannot afford to stop most of the times. We constantly multi-task and try to balance so many things together at a time. And the poor machine called “our body” is up running overtime for most part of those 24 hours. Everyone is in such a hurry. A fast forward life? Don’t we all need to “rewind” a bit? Or a “pause” button in life? And take those precious few minutes off everyday from this madness? We all do best to find short-cuts and easy ways to shrink the time it takes for something, to save for another…so that end of each day, we could conserve that little peace for ourselves…that well deserved “ME” time! 

Our daily “essential chores” and things that we cannot do without, tend to consume the largest portion of valuable time available. Laundering clothes, paying bills, doing grocery, cooking, cleaning…the list just doesn’t seem to end. We aren’t regularly excited about them, we don’t always love them. How I wish we all could use an “autopilot” mode for our everyday household essentials? Heard of Time Management mantra? Oh yeah, probably the umpteenth time! Dash and gasp to complete your to-do list? No more… Well here’s what a Chore-busting principle says: Streamline, Minimize Overheads & get yourself a life!!!Hurry burry makes a great Egg Curry

Let’s take one “must-do” at a time. We are here to talk, write and read about food, and being better at that, let me tackle it here first. So, how about reducing the time it takes to cook everyday? And making it super easy too? Quick cooking and easy living? Wait…but I need to know whoever said “Hurry-burry spoils the curry”. If taken literally, it’s easy for that person to get into a soup. Because there are some beautiful quick recipes that end up in amazing good food. And my hurried stint in Kitchen last afternoon made a super egg curry! If you have boiled eggs ready at your side and have the other ingredients at home, making this curry shouldn’t take you beyond 15-20 minutes.

This is an awesomely simple, quick, easy and flexible recipe. Ideal for beginner cooks, novice in a kitchen, busy bees, tired souls, or sluggish days. You could try this any day, anytime, any season! And the end result is a creamy delight…pure deliciousness. Moreover, this one is such a time and life saver too!

Ingredients⇒

Serves 4-6

  • 12 hard boiled Eggs
  • 1 small Onion 
  • 1 medium Tomato 
  • 3 large Garlic cloves, chopped
  • 0.5 inch fresh Ginger root, chopped
  • 1 tsp Cumin seeds (Jeera)
  • 1 Indian hot Green Chilly (Use less or more to suit your taste; and may also add 1 to 2 dry red chillies for more heat)
  • A handful of fresh Cilantro/Coriander leaves (Dhania patti) – washed
  • 1.5 tsp Coriander powder
  • 0.5 tsp Garam Masala (Indian blend of ground spices)
  • 1 US cup or 240 ml Heavy Cream
  • 0.25 tsp Turmeric powder (Haldi)
  • Salt to taste
  • 2-3 tbsp Light Olive Oil
  • 1 US cup or 240 ml Water (optional – for thinner curry)

Method⇒

  1. Peel and slice the boiled eggs into halves. Place them all in the serving bowl.
  2. Throw in the chopped tomato in a blender first. Then add on chopped onions, garlic, ginger, the green chilly, and the  coriander leaves to the blender. Grind them into a smooth paste without any water.
  3. Place a cooking pan on medium-high heat and pour in the Olive oil, and add the cumin seeds.
  4. As soon as the seeds begin to splutter, carefully transfer all of the paste from your blender to the pan.
  5. Saute, stir and cook for about 5 minutes or till the point you see the paste dry up a bit and release some oil. You will see the lovely green paste change it’s color into an earthen brown as it looses water and gets fried. 
  6. Add turmeric powder, garam masala and coriander powder. Stir to mix for a quick few seconds.
  7. Lower the stove heat to medium and add heavy cream. If you like your gravy slightly diluted and need to thin the consistency, add water (add less or more than the amount I mentioned, to obtain the desired consistency and how you’d like it!). 
  8. Adjust salt and let the curry simmer and bubble for 2 minutes. 
  9. Remove the pan from heat. Pour your creamy curry on the boiled egg halves in the serving bowl. (The eggs didn’t have to wait long to bathe in the creamy delight!). Garnish with some shredded cilantro if you like.
  10. This egg curry does wonders with Naan, or any Indian bread or steamed Basmati rice. Spend less time cooking…take enough time to eat…and have a much deserved break! 

Variation⇒

  • Try this curry with your favorite Vegetables, Mushrooms or with Chicken and you will love it! Throw in your chopped veggies or chicken pieces, after the onion-tomato-ginger-garlic has been done and fried and you have added and mixed in the ground spices (turmeric powder, coriander powder, garam masala). Fry for a couple minutes, then pour in sufficient water to cook your veggies or meat. Adjust salt. Cover and cook until your veggies or meat are done. Add the cream and simmer on low heat for a minute or two and serve.
  • For Paneer (Indian Cottage Cheese) curry, follow all the cooking directions for the egg curry. Add your Paneer pieces after you’ve poured in the heavy cream, and simmer for a minute or two, until the paneer softens.
  • You may also add some kassori methi for some added burst of flavors. 
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