Kerala Style Egg Gravy Recipe

Name: Kerala Style Egg Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 tablespoon vegetable or canola oil; 1 medium onion, finely chopped (about 1 cup); 1 tablespoon ginger-garlic paste (see note); 1 cup tomato puree; 10 curry leaves; 2 teaspoons toasted and powdered fennel seeds; 2 teaspoons toasted and powdered cumin seeds; 1 teaspoon red chilli powder; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 2 green bird chilis split lengthwise; Kosher salt; 1/4 cup water; 2 tablespoon chopped fresh cilantro leaves (divided); 4 eggs

Servings: persons

11/2 tablespoon vegetable or canola oil
1 medium onion, finely chopped (about 1 cup)
1 tablespoon ginger-garlic paste (see note)
1 cup tomato puree
10 curry leaves
2 teaspoons toasted and powdered fennel seeds
2 teaspoons toasted and powdered cumin seeds
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 green bird chilis split lengthwise
Kosher salt
1/4 cup water
2 tablespoon chopped fresh cilantro leaves (divided)
4 eggs

1
Heat oil in a medium non-stick saucepan over medium-high heat until shimmering. Add onions. Cook, stirring, until softened but not browned, about 4 minutes. Add ginger-garlic paste and cook, stirring, until fragrant, about 1 minute. Add the tomato puree and stir until mixed through with the onions, about 1 minute.
2
Increase heat to high. Add curry leaves, fennel, cumin, chilli, turmeric, and coriander powder and stir vigorously until amalgamated and fragrant and the oil separates from the mixture and mixture dries up a bit, about 5 minutes. Season with salt.
3
Reduce heat to medium. Add water and one tablespoon cilantro. Stir through to mix well. Remove 1/4 cup of sauce and reserve. Gently break eggs into the pan and spoon the reserved sauce partly over the eggs. Cover with lid and allow the eggs to cook until cooked to desired level of doneness.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 11/2 tablespoon vegetable or canola oil, 1 medium onion, finely chopped (about 1 cup), 1 tablespoon ginger-garlic paste (see note), 1 cup tomato puree, and more.

Yes, Kerala Style Egg Gravy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kerala Style Egg Gravy

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