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The ingredients needed to cook Egg Curry In A Tomato Gravy:
- Use 10-12 Eggs (Hardboiled)
- Get 2.5 Cups Tomato Purée (I used canned)
- Take 1 Tbsp Garlic Paste
- Get 1 Tsp Ginger Powder
- Use 1.5 Tsp Garam Masala Powder (Mix of Cinnamon, Cloves & Green Cardamoms)
- Prepare To taste Salt
- Use 2 Tsp Turmeric Powder
- Use 2 Tsp Degi Mirch/Red Chilli Powder
- Provide 1 Tbsp Kasuri Methi/Dried Fenugreek Leaves (Crushed)
- You need As per taste Sugar/Honey
- Get 1/2 Cup Whipping Cream or Fresh Cream/Malai (I used Whipping Cream 35% MF Tetra Pack)
- Use 1 Tbsp Oil/Butter
Steps to make Egg Curry In A Tomato Gravy:
- Peel & cut the eggs into halves lengthwise.
- Arrange them in a serving bowl.
- Heat Oil/Butter in a heavy bottomed sauce pan.
- Add the Garlic Paste.
- Cook on low heat for a minute.
- Add the Ginger Powder, Turmeric & Red Chilli Powder. Stir.
- Add a cup of water followed by the Tomato Purée.
- Let it come to a boil. Keep covered to avoid splattering.
- Add the Cream, Sugar/Honey, Garam Masala Powder & Crushed Kasuri Methi.
- Let it simmer on low heat for 5 minutes. - Check/Adjust seasoning.
- Add a little more water if required. - A medium consistency is what we want.
- Pour the hot gravy on top of the arranged egg halves.
- Serve hot with Steamed Rice/Jeera Pulao/Mattar Pulao/Roti/Parantha/Naan.
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