Quick Egg Curry
Whip up a comforting and flavorful meal in just 30 minutes with this Quick Egg Curry, a perfect weeknight dinner idea bursting with spices and hearty goodness. Featuring tender boiled eggs simmered in a rich tomato-onion gravy infused with aromatic garlic, ginger, and a medley of Indian spices like turmeric, red chili powder, and garam masala, this easy curry is packed with bold, soulful flavors. The preparation is straightforward, with just a handful of pantry staples coming together to create a dish that’s as satisfying as it is wholesome. Serve it hot with steamed rice, naan, or roti, and garnish with fresh cilantro for a vibrant finishing touch. Whether you're new to Indian cooking or looking for a quick, flavorful recipe, this egg curry delivers on all fronts!
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 tablespoons Oil
- 1 large, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 3 pieces, minced Garlic cloves
- 1 teaspoon, grated Ginger
- 1 piece, finely chopped (optional) Green chili
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 teaspoon (adjust to taste) Salt
- 1 cup Water
- 2 tablespoons, chopped (for garnish) Fresh cilantro
Instructions
Place the eggs in a saucepan, cover them with water, and bring to a boil. Simmer for 10 minutes, then remove from heat, cool the eggs under cold water, peel, and set aside.
Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the minced garlic, grated ginger, and chopped green chili (if using). Sauté for 1-2 minutes until fragrant.
Mix in the chopped tomatoes and cook until they soften and the oil separates, about 5 minutes.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for another minute.
Add 1 cup of water to the pan and bring the mixture to a gentle simmer.
Make shallow cuts in the boiled eggs to allow the curry flavors to seep in, then gently add the eggs to the pan.
Let the curry simmer for about 5 minutes, stirring occasionally to ensure the eggs are coated in the sauce.
Stir in the garam masala and garnish with freshly chopped cilantro.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 18.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1568 mg | 33% | |
*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.
