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Egg Curry

A quick and easy Indian dish combining boiled eggs and a rich, creamy tomato sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • 2 tablespoons oil vegetable or coconut
  • 1 large onion finely chopped
  • 2 tomatoes pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 cup coconut milk or water
  • Salt to taste
  • Fresh coriander leaves for garnish

Equipment

  • Large pot or deep skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Start by boiling the eggs in water for about 10 minutes until hard-boiled.
  2. While the eggs are boiling, gather all your spices and ingredients.
  3. In a large pot or skillet, heat the oil over medium heat.
  4. Add the chopped onions and sauté until golden brown.
  5. Stir in the ginger-garlic paste and cook for a couple of minutes.
  6. Add the pureed tomatoes, turmeric, red chili powder, cumin seeds, and salt.
  7. Cook until the oil separates from the mixture.
  8. Pour in the coconut milk and bring the mixture to a simmer.
  9. Peel the boiled eggs and gently add them to the curry.
  10. Let them simmer for a few minutes to absorb the flavors.

Notes

For extra flavor, try adding a splash of lemon juice just before serving. Garnish with fresh coriander leaves.