Creamed Eggs Curry
Creamed Eggs Curry is a luscious and aromatic dish that transforms humble hard-boiled eggs into a curry masterpiece. Infused with the rich flavors of Indian spices like cumin, coriander, and garam masala, this recipe features a velvety tomato and cream-based gravy that’s both comforting and indulgent. Perfectly cooked eggs are halved and gently simmered in the fragrant curry sauce, allowing the yolks to soak up the robust flavors. A hint of sweetness from sugar balances the heat from red chili powder, creating a harmonious blend of spices. Topped with fresh cilantro for a burst of freshness, this easy-to-make curry is the ultimate crowd-pleaser. Serve it with warm naan, fluffy rice, or roti for a satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 6 pieces eggs
- 2 tablespoons butter
- 1 large (finely chopped) onion
- 3 cloves (minced) garlic
- 1 inch piece (grated) ginger
- 1 cup tomato puree
- 1 cup heavy cream
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon (adjust to taste) red chili powder
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon sugar
- 1 cup water
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Place the eggs in a saucepan and cover them with water. Bring the water to a boil and then simmer for 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool. Peel and set aside.
Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until golden brown.
Stir in the minced garlic and grated ginger. Cook for a minute until fragrant.
Add the tomato puree, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate.
Reduce the heat to low and stir in the heavy cream and sugar. Add a cup of water to adjust the consistency of the curry to your liking. Simmer the sauce for 5 minutes.
Cut the peeled hard-boiled eggs in half and gently place them in the curry, yolk-side up. Spoon some sauce over the eggs to coat them.
Sprinkle the garam masala on top and let the eggs simmer in the sauce for 2-3 minutes.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
