Fragrant Egg Curry
Indulge in the rich, aromatic flavors of Fragrant Egg Curry, a comforting dish that's perfect for any occasion. This hearty recipe combines perfectly boiled eggs with a luscious coconut milk-based gravy infused with traditional Indian spices like turmeric, cumin, and garam masala. The savory base of sautéed onions, garlic, ginger, and pureed tomatoes creates a vibrant masala that bursts with flavor, while green chilies add just the right touch of heat. Simmered to perfection, the eggs soak up the aromatic spices, resulting in a dish that’s both satisfying and full of depth. Garnished with fresh cilantro and best served with steamed rice or warm flatbread, this one-pot wonder is as easy to make as it is to enjoy. Perfect for weeknight dinners or special gatherings, this egg curry will quickly become a favorite in your recipe repertoire.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 pieces Eggs
- 3 tablespoons Vegetable oil
- 2 medium (finely chopped) Onions
- 4 cloves (minced) Garlic
- 1 inch piece (grated) Ginger
- 2 pieces (slit) Green chilies
- 3 medium (pureed) Tomatoes
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 200 milliliters Coconut milk
- 250 milliliters Water
- 2 tablespoons (chopped) Fresh cilantro leaves
- 1 teaspoon (or to taste) Salt
Instructions
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Remove the eggs, cool them under cold water, peel, and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 7-8 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until fragrant.
Add the pureed tomatoes, turmeric powder, red chili powder, and ground coriander. Cook the mixture for 8-10 minutes, stirring occasionally, until the oil separates from the masala.
Pour in the coconut milk and water, and add salt. Stir well to combine.
Carefully add the peeled boiled eggs to the gravy. Simmer for 10 minutes, allowing the flavors to meld and the eggs to absorb the spices.
Sprinkle the garam masala over the curry and mix gently.
Garnish with chopped fresh cilantro leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 565 mg | 12% | |
*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.
