BEST EGG CURRY RECIPE | Quick & Easy Home-Style Gravy | अंडा करी बनाने का आसान तरीका | Sanjyot Keer

Sharing the recipe for one of the best Egg Curries you can easily make at home 🍳✨ Made with simple ingredients and minimal effort, yet packed with incredible flavour. It’s perfect for bachelors, hostel students, and new home cooks who want something comforting and delicious. Do try it, I know you’ll love it. Happy cooking! ❤️ Power meets precision in every blend! Say hello to the BLP 2.0, now available on Amazon, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀 Happy shopping! 🛍️ 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g Full written recipe - Home-Style Egg Curry Prep time: 15–20 minutes Cooking time: 35–40 minutes Serves: 3–4 Ingredients: Vegetable Prep ONION | प्याज़ 3 MEDIUM SIZED TOMATO | टमाटर 2 MEDIUM SIZED First Cooking (Base Masala) OIL | तेल 1–2 TBSP CUMIN SEEDS | जीरा 1 TSP HOT WATER | गरम पानी A SPLASH GARLIC | लहसुन A HANDFUL (20 CLOVES) GINGER | अदरक 3–4 INCH GREEN CHILLI | हरी मिर्च 2 NOS. FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL SALT | नमक A PINCH HOT WATER | गरम पानी AS REQUIRED WATER | पानी AS REQUIRED Final Cooking of Gravy GHEE | घी 1 TBSP OIL | तेल 1 TBSP BAY LEAF | तेज पत्ता 2 NOS. GREEN CARDAMOM | हरी इलायची 3 NOS. CINNAMON | दालचीनी 1 INCH BLACK CARDAMOM | बड़ी इलायची 1 NO. CUMIN SEEDS | जीरा A LARGE PINCH TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP HOT WATER | गरम पानी AS REQUIRED Eggs OIL | तेल 1 TSP BOILED EGGS | उबले अंडे 6 NOS. SALT | नमक A PINCH TURMERIC POWDER | हल्दी पाउडर A PINCH KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर A PINCH Final Seasoning ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH GARAM MASALA | गरम मसाला A PINCH SALT | नमक IF REQUIRED FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED Method: Take onions and roughly slice them. You can also use a slicer or chop them using a chopper. Remove the eye from the tomatoes and slice them into thick slices. Heat a vessel on high flame and add oil. Once the oil is hot, add cumin seeds and let them crackle. Add the sliced onions and roast on high flame, stirring continuously, until they turn golden brown and caramelized. In between, add splashes of hot water to help the onions caramelize faster without burning. Once the onions are well browned, add garlic, ginger, green chillies, fresh coriander stems, sliced tomatoes, and salt. Mix well and cook for 2–3 minutes on high flame. Add hot water as required, cover, and cook on low flame for 10–15 minutes until the tomatoes turn soft and mushy. After 10–15 minutes, uncover and switch off the flame. Let the mixture cool down completely. Once cooled, transfer the mixture to a mixer jar and grind into a fine puree using water as required. Keep the puree aside. Heat a kadhai on high flame and add ghee and oil. Once hot, add bay leaf, green cardamom, cinnamon, black cardamom, and cumin seeds. Let the whole spices crackle well. Add the prepared puree to the kadhai. Immediately add turmeric powder, Kashmiri red chilli powder, coriander powder, and spicy red chilli powder. Mix well. Cook the masala on medium-high flame for 7–8 minutes, stirring continuously, until the oil separates and the gravy starts leaving the sides of the kadhai. Adjust the consistency by adding hot water as required. The gravy should be smooth, velvety, and medium-thick, not too thin and not too thick. Cover the kadhai, reduce the flame to low, and let the gravy simmer. For tempering the boiled eggs, heat a non-stick pan and add oil. Once hot, add the boiled eggs along with salt, turmeric powder, and Kashmiri red chilli powder. Toss the eggs gently so they get evenly coated and lightly roasted for better texture. Remove the eggs into a bowl and keep aside. Check the gravy consistency and ensure the oil has released on top. Add the tempered eggs to the gravy. Add roasted kasuri methi powder and garam masala. Mix gently. Taste and adjust salt if required. Add chopped fresh coriander and mix well. Your delicious, smooth and velvety Egg Curry is ready. You can enjoy it with some tandoori rotis, chapati and rice. #YFL #SanjyotKeer #eggcurry Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Recipe Prep 1:10 Base Gravy 1:39 Final Gravy 4:13 Tempering Boiled Eggs 7:48 Final Process 8:24 Plating 9:16 Outro 11:17