Egg Curry
Egg Curry is a flavorful Indian dish made with boiled eggs simmered in a spicy onion-tomato gravy, perfect to pair with rice or chapati.
Ready in:
40 min - 45 min
Ingredients:
16
Ingredients
For the Curry:
- Boiled eggs: 4–6 (peeled)
- Onions (finely chopped): 2 medium
- Tomatoes (pureed or finely chopped): 2 medium
- Ginger-garlic paste: 1 tbsp
- Green chili (optional): 1 (slit)
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1/2 tsp
- Cumin seeds: 1/2 tsp
- Bay leaf: 1
- Salt: to taste
- Water: as needed
- Oil: 2–3 tbsp
- Fresh coriander leaves: for garnish
Making process
Step 1: Prep the Eggs:
- Boil the eggs, peel them, and lightly score or prick them with a fork.
- Optionally, shallow-fry the eggs in a little oil until golden. Set aside.
Step 2: Make the Masala Base:
- Heat oil in a pan. Add cumin seeds and bay leaf, let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chili. Cook until raw smell disappears.
- Stir in tomato puree and cook until oil starts separating.
Step 3: Add the Spices:
- Add turmeric, red chili powder, coriander powder, and salt.
- Cook the masala for 2–3 minutes on medium heat.
Step 4: Simmer the Curry:
- Add 1 to 1.5 cups of water to make gravy. Bring to a boil.
- Gently add the eggs to the curry. Simmer for 8–10 minutes.
Step 5: Finish and Serve:
- Sprinkle garam masala and mix gently.
- Garnish with fresh coriander leaves.
- Serve hot with rice, chapati, or paratha.