Delhi Style Egg Curry
Savor the bold and irresistible flavors of Delhi Style Egg Curry, a comforting North Indian dish that perfectly balances spice and richness. This recipe features hard-boiled eggs simmered in a luscious tomato and onion gravy infused with aromatic spices like cumin, turmeric, and garam masala. The slit eggs soak up the vibrant curry, ensuring every bite bursts with flavor. A perfect weeknight dinner option, this curry comes together in just 40 minutes, offering a hearty and satisfying meal that pairs beautifully with steamed basmati rice, buttery naan, or classic roti. Whether you're looking to explore Indian cuisine or craving a warming dish, this egg curry delivers a restaurant-quality experience right in your kitchen.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 medium (finely chopped) Onions
- 3 medium (pureed) Tomatoes
- 2 pieces (slit lengthwise) Green chilies
- 4 cloves (minced) Garlic
- 1 inch piece (grated) Ginger
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 to taste Salt
- 1.5 cups Water
- 2 tablespoons (chopped) Fresh coriander leaves
Instructions
Start by boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Let them boil for 10 minutes, then transfer them to a bowl of cold water to cool. Peel the shells and set the eggs aside.
Heat the vegetable oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds.
Add the minced garlic, grated ginger, and green chilies. Sauté for 1–2 minutes until fragrant.
Add the finely chopped onions and cook until they turn golden brown, about 7–8 minutes. Stir occasionally to prevent burning.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute to toast the spices.
Add the pureed tomatoes and cook for 5–6 minutes until the oil starts separating from the mixture and the gravy thickens.
Pour in 1.5 cups of water, stir well, and bring the mixture to a boil. Reduce the heat to simmer and let the curry cook for 5 minutes.
Using a fork or knife, make a few shallow slits on the surface of each boiled egg. This will allow the eggs to absorb the flavors of the curry.
Add the boiled eggs to the curry and gently stir to coat them in the gravy. Let the eggs simmer in the curry for 5 minutes.
Sprinkle garam masala and adjust the salt as needed. Mix gently and turn off the heat.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 353 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2008 mg | 43% | |
*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.
