Shwet's Sizzling Wok

A foodie's delight

Egg Curry With Pressure Cooked Masala

Hello Foodies !! Weekdays are always hectic, and thinking what to cook is a bigger confusion.. Isn’t it ? Am sure all the working women like me will agree to it.

Last time, I tried something new, Well it was outta my laziness, As I didn’t wanna boil eggs for the egg curry, So I broke them directly into the gravy, And the result was so very awesome, I just couldn’t stop eating myself πŸ˜› Well sometimes experiments do work, Isn’t it ? A slight twist to this is, I pressure cooked the masala before adding it to the eggs. Dont worry, No much hassle πŸ˜€ But the taste is quite yummmm.. Trust me πŸ˜‰

Recipe Idea : Vah Chef


  • Eggs – 4
  • Onions – 2 (Finely chopped)
  • Tomatoes – 2 (chopped)
  • Ginger and garlic paste – 1 tbsp
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Kasoori methi – 2 tsp (Crushed between yourΒ palms)
  • Coriander leave – for garnish
  • Garam masala – 1/2 tsp
  • Oil – 2 tbsp
  • Red chillis – 2 (Broken into pieces)
  • Curry leaves – about 7
  • Salt to taste


  • Heat oil in a pressure cooker, fry the chopped onions till translucent, Now add the tomatoes and fry for another 2 mins, until its soft.
  • Now add the ginger garlic paste, and fry for another minute. Mix in all the masalas, Coriander, cumin, chilli and turmeric powders and fry for a minute more.
  • Pour about 1 cup of water and pressure cook for 3 whistles.
  • Next, heat oil in another pan, Add the red chilli and the curry leaves and mix well, Now add this pressure cooked masala and fry for about a minute, Add some more water if you wish to adjust the consistency, Adjust the salt.
  • Next break open the eggs into the curry, cover the lid and cook on a low flame till the eggs are done. Do no mix at this stage as it will break the eggs
  • Once done, sprinkle the kasoori methi and the garam masala. Give it a mix, And garnish with coriander leaves.
  • Serve hot with steamed rice or roti.. Tastes delicious !!



Jhatpat Anda Curry

Hello Foodies, Here’s presenting to you a quick and easy egg curry with step by step pictures. I specially made this for my FB food group πŸ˜›

Quite a flavorful curry, and the best part is, its ready in a jiffy, Oh yeah !! And no much chopping πŸ˜‰ You will know it as you read on πŸ˜› Its perfect for a lazy day. And makes a great combo with steamed rice or rotis.


  • Boiled eggs – 6 (Make slits on the eggs for the masala to seep in)
  • Onion paste – Paste of 2 medium onions
  • Tomato puree – Puree of 2 medium tomatoes
  • Ginger garlic paste – 1/2 tbsp
  • Coriander leaves – 3 tbsp + a few for garnish (Chopped)
  • Milk – 1/2 cup
  • Green chilli paste – 2 tsp (add more if you want it spicy)
  • Chilli powder – 1/2 tbsp
  • Coriander powder – 1 tbsp
  • Oil – 1 tbsp (I used olive oil)
  • Cumin seeds – 1 tsp
  • Garam masala – 1 tsp
  • Kasoori methi – 1 tbsp (crushed within your palms)
  • Salt to taste


  • Heat oil in a pan, Add the cumin seeds and let it splutter. Now add the onion paste and saute till its slightly brown, next add the ginger garlic paste and continue to cook for a minute more.
  • Next add the chopped coriander leaves and saute for a minute, Now add the tomato puree and cook till the tomatoes look pulpy and cooked

  • Next, mix in the green chilli paste, Coriander powder, Chilli powder and saute for 2 min. Add the milk and cook till the gravy appears to be nice and thick.

  • Now add about 1 cup of water and salt, and simmer the gravy for 7 mins with the lid on.

  • Add the boiled eggs and simmer for a minute, Finally switch off the gas, Add the garam masala and kasoori methi. And serve hot garnished with Coriander leaves

  • Note – Vegetarians can replace the eggs with boiled baby potatoes, Just roast the potatoes nicely in little oil with turmeric and chilli powder and then add in to the curry
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