Olivia Carter
Cooking a delicious meal doesn’t always have to be complicated. With a rice cooker, you can prepare a satisfying egg curry without spending hours in the kitchen. Whether you’re a busy professional or just looking for a quick and easy meal idea, this recipe is perfect for you.
Egg curry is a flavourful and comforting dish that pairs well with steamed rice or bread. It’s a versatile recipe that can be customized to suit your taste preferences. Whether you like it spicy or mild, this recipe allows you to adjust the heat level according to your liking.
Using a rice cooker to make egg curry is not only convenient but also ensures that the eggs are perfectly cooked every time. The slow and even heat distribution of the rice cooker helps to infuse the curry with the rich flavors of the spices, making every bite a delightful experience.
Preparing Ingredients
Before you start cooking egg curry in a rice cooker, it is important to gather and prepare all the necessary ingredients. Here is a list of ingredients you will need:
Ingredients |
Quantity |
| Eggs | 4 |
| Onion | 1 medium-sized |
| Tomato | 1 medium-sized |
| Ginger | 1-inch piece |
| Garlic | 4-5 cloves |
| Green chili | 1 |
| Coriander leaves | A handful |
| Oil | 2 tablespoons |
| Cumin seeds | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala | 1/2 teaspoon |
| Salt | To taste |
| Water | 1/2 cup |
Once you have gathered all the ingredients, proceed to the next steps of the recipe.
What You Need
To cook egg curry in a rice cooker, you will need the following ingredients and utensils:
| Ingredients | Utensils |
|
|
Gather all the ingredients and utensils before starting the cooking process. Ensure that the rice cooker is clean and in good working condition. Now, let’s move on to the step-by-step instructions!
Cooking Method
Preparing egg curry in a rice cooker is a simple and convenient method. Here is a step-by-step guide on how to cook egg curry using a rice cooker:
Ingredients:
- 4 eggs
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Place the rice cooker on the cooking mode and heat the vegetable oil.
- Add the cumin seeds and let them splutter.
- Add the finely chopped onions and cook until they turn golden brown.
- Add the ginger-garlic paste and cook for another minute.
- Add the slit green chilies and cook for a minute.
- Add the pureed tomatoes and cook until the oil separates from the mixture.
- Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add a cup of water and let the mixture come to a boil.
- Carefully add the eggs to the boiling mixture.
- Cover the rice cooker and let the eggs cook for about 10 minutes.
- Open the rice cooker and sprinkle garam masala over the egg curry.
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
This simple method allows you to enjoy delicious and flavorful egg curry without the need for a stove and multiple utensils. Once you try this cooking method, you’ll be amazed at how easy and hassle-free it is.
Step 1: Boil the Eggs
To begin making egg curry, the first step is to boil the eggs. Here’s how you can do it:
- Place the eggs in a saucepan and add enough water to cover them.
- Place the saucepan on the stove over medium heat and bring the water to a boil.
- Once the water is boiling, reduce the heat to low and let the eggs simmer for about 8-10 minutes.
- After the cooking time, remove the eggs from the saucepan and transfer them to a bowl filled with cold water.
- Let the eggs sit in the cold water for a few minutes. This will make them easier to peel.
- Once the eggs have cooled down, gently tap them on a hard surface to crack the shell. Then, peel off the shells.
Now that you have boiled and peeled the eggs, they are ready to be used in the egg curry recipe.
Step 2: Prepare the Curry Base
Once the eggs are hard-boiled and peeled, it’s time to prepare the curry base. Here’s how you can do it:
Ingredients:
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger paste
- 2 tomatoes, pureed
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- Salt to taste
- 1 cup of water
Instructions:
- Heat the vegetable oil in the rice cooker and add the finely chopped onion. Cook until the onion turns golden brown.
- Add the minced garlic and ginger paste. Cook for another minute until fragrant.
- Stir in the pureed tomatoes and cook until the oil starts to separate from the mixture. This usually takes around 5-7 minutes.
- Add the turmeric powder, cumin powder, coriander powder, red chili powder, garam masala, and salt. Mix well to combine.
- Pour in the water and stir to create a smooth curry base.
Note: If you prefer a thicker curry, you can reduce the amount of water used.
Now that the curry base is ready, you’re one step closer to enjoying a delicious egg curry. In the next step, we’ll cook the eggs in the curry base to infuse them with all the flavors. Stay tuned!
Cooking Egg Curry
Preparing a delicious egg curry requires a few key ingredients and some simple steps. Here is a step-by-step guide on how to cook egg curry:
Ingredients:
- 6 eggs
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 tablespoons vegetable oil
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
- Boil the eggs in a saucepan with water for about 10 minutes until they are hard-boiled. Peel the shells and keep them aside.
- In a rice cooker, heat the vegetable oil and add the chopped onions. Saute them until they turn golden brown.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Next, add the pureed tomatoes and cook for 2-3 minutes until the oil separates.
- Now, add the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
- Add some water to adjust the consistency of the curry according to your preference.
- Cut the boiled eggs into halves and gently add them to the curry.
- Cover the rice cooker and let the curry simmer for about 5-7 minutes, allowing the flavors to blend well.
- Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Your delicious egg curry is now ready to be served. It pairs well with steamed rice or roti. Enjoy your meal!
FAQ
Can I use egg substitute instead of real eggs in the egg curry recipe?
Yes, you can use an egg substitute in the egg curry recipe if you prefer not to use real eggs. Simply follow the instructions on the egg substitute packaging to know how much substitute equals one whole egg. Adjust the quantity accordingly in the recipe.
