Egg Curry and Raita - Easy Simple Indian Recipe

It would take time and effort to truly cook curry from scratch and those two are not on my side since Wilma is requesting for it. Not that I just bought from a hawker stall but cooked it with some “cheats”.

Curry Ingredients:

Cooked basmati rice (lessen the portion of water when cooking as it will absorb the curry later)

A packet of curry masala

Onion (cubed)

Tomatoes (cubed)

Garlic

Coriander leaves

Curry leaves

Hard-boiled eggs

Raita Ingredients:

Half pint of curd (natural yogurt)

1 medium onion (cubed)

1 green chili (chopped)

Coriander leaves

Cumin powder

Salt

Curry:

Sauté onion, then garlic, then tomatoes and curry leaves. Dissolve the packet of curry masala on water. Once the tomatoes are soft, mix in the curry masala. Have it boil for a couple of minutes until it is thick.

The technique is layering. 

In a pot, spread a scoopful of curry. Then top it with rice. Repeat until all are mixed. Top with coriander leaves and egg.

Raita:

Peel the onion then wash it.

Cut into cubes and soak in water while you chop the green chili. Soaking the onion in water will reduce the strong flavor of onion and amplify its sweetness.

Mixed chili into the curd, strain the onion from the water and put into the curd.

Put chopped coriander leaves.

Add cumin powder and salt to your preference.

Best to do it the day before you cook the curry.

Egg Curry and Raita 

VERDICT
WILL: If you are not fond of chicken or mutton, try to cook an egg curry. Cheaper alternative for the expensive meats. 

Glad that Abbey loves to cook and do not stop trying until his dishes are accurately delectable. 

Raita is what I can say a healthy version for gravy. Abbey perfected doing it that I can eat raita and rice for the rest of my life. Haha. 

Oh my! Cook this and impress your friends.