Egg Curry
Elevate your weeknight dinner routine with this delicious and comforting Egg Curry, a classic Indian-inspired dish that's as flavorful as it is easy to make. Featuring hard-boiled eggs simmered in a rich, aromatic tomato and onion-based curry, this recipe is infused with the warm spices of cumin, coriander, turmeric, and garam masala. The creamy texture of the curry pairs beautifully with steamed rice, buttery naan, or flaky roti, offering a versatile and satisfying meal. With just 15 minutes of prep and a 25-minute cook time, Egg Curry makes for a quick yet indulgent meal. Perfectly spiced and garnished with fresh coriander leaves for a burst of freshness, this dish is a crowd-pleaser that's packed with protein and authentic flavors. Whether it's for a cozy night at home or an impressive addition to your dinner table, this easy-to-follow recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 6 large eggs
- 2 medium onion
- 3 medium tomatoes
- 4 cloves garlic
- 1 inch piece ginger
- 1 piece green chili
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 1.5 cups water
- 2 tablespoons fresh coriander leaves
Instructions
Start by boiling eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Remove from heat, drain, and place in cold water to cool.
Peel and chop the onions finely. Dice the tomatoes and set them aside. Finely chop the garlic and ginger or use a mortar and pestle to make a paste. Slit the green chili lengthwise.
Heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions, sauté until they turn golden brown.
Add the garlic-ginger paste and green chili. Sauté for another minute until the raw smell of the garlic disappears.
Add the diced tomatoes, stir well, and then add turmeric powder, coriander powder, and red chili powder. Cook this mixture until the oil begins to separate from the masala, about 5-7 minutes.
Meanwhile, peel the cooled eggs and make small slits or prick them with a fork to allow the spices to infuse.
Add salt and water to the cooked masala, bringing it to a boil. Reduce heat and let it simmer for 5 minutes to thicken slightly.
Gently add the boiled eggs to the curry and let them simmer in the gravy for another 5 minutes, turning them occasionally to coat them well.
Sprinkle garam masala over the curry, stir gently, and remove from heat.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice, roti, or naan.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 26.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2109 mg | 45% | |
*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.
