Egg Gravy
Transform your everyday meals with this rich and flavorful Egg Gravy recipe, a comforting Indian dish that combines hard-boiled eggs with a spiced, aromatic tomato-onion curry. Infused with garlic, ginger, fresh green chilies, and warming spices like turmeric, ground coriander, and garam masala, this dish offers a satisfying depth of flavor in every bite. The velvety gravy is perfectly balanced, while the tender boiled eggs soak up the rich, fragrant broth, making it an irresistible pairing for steamed rice, soft chapatis, or crusty bread. Ready in just 35 minutes and garnished with fresh cilantro, this recipe is ideal for quick weeknight dinners or indulgent weekend feasts. Make this easy homemade egg curry your go-to comfort food today!
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Recipe Information
Ingredients
- 4 pieces eggs
- 2 medium-sized (finely chopped) onion
- 2 medium-sized (pureed) tomatoes
- 4 cloves (finely minced or paste) garlic
- 1 inch (finely minced or paste) ginger
- 2 pieces (slit lengthwise) green chili
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons (chopped for garnish) fresh cilantro
- 1.5 cups water
Instructions
Hard boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to low and let them simmer for 9-10 minutes. Drain, allow the eggs to cool, peel them, and set aside.
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onions and sauté until they become translucent and golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes and cook for 5 minutes or until the oil starts to separate from the mixture.
Mix in the turmeric powder, red chili powder, ground coriander, and salt. Cook for another minute to allow the spices to bloom.
Pour in 1.5 cups of water and bring the gravy to a gentle boil. Reduce the heat to a simmer.
While the gravy is simmering, lightly score (make small slits) on the surface of the boiled eggs using a knife. This helps the eggs absorb the flavors of the gravy.
Add the boiled eggs to the simmering gravy. Gently spoon the gravy over the eggs and let them cook in the sauce for 5-6 minutes.
Sprinkle garam masala over the top and simmer for an additional minute.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, chapati, or bread.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 568 mg | 25% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 409 mg | 9% | |
*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.
