Egg Curry Recipe
Egg Curry Recipe
Table of Contents
Egg Curry Recipe
This egg curry recipe brings the rich flavors of Indian cuisine to your kitchen. With perfectly boiled eggs simmered in a fragrant tomato-onion gravy, this dish is a perfect pairing with rice or naan. Easy to prepare and packed with flavor, it’s sure to become a family favorite.
Ingredients
- 4 large eggs
- 2 tablespoons oil (vegetable or coconut)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup water
- Fresh cilantro for garnish
Instructions
- Boil the Eggs: In a pot, boil the eggs for about 10-12 minutes until hard-boiled. Once done, transfer them to cold water, peel, and set aside.
- Prepare the Base: In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Create the Gravy: Add the tomato puree, turmeric powder, red chili powder, and salt. Cook the mixture until the oil starts to separate, about 5-7 minutes.
- Simmer the Curry: Carefully add the boiled eggs to the pan. Pour in the water and sprinkle garam masala. Gently stir to coat the eggs in the gravy. Let it simmer for 5 minutes to absorb the flavors.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with steamed rice or naan.
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egg curry recipe
This egg curry recipe brings the rich flavors of Indian cuisine to your kitchen. With perfectly boiled eggs simmered in a fragrant tomato-onion gravy, this dish is a perfect pairing with rice or naan. Easy to prepare and packed with flavor, it's sure to become a family favorite.
Ingredients
- 4 large eggs
- 2 tablespoons oil vegetable or coconut
- 1 large onion finely chopped
- 2 medium tomatoes pureed
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup water
- Fresh cilantro for garnish
Instructions
- Boil the Eggs: In a pot, boil the eggs for about 10-12 minutes until hard-boiled. Once done, transfer them to cold water, peel, and set aside.
- Prepare the Base: In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Create the Gravy: Add the tomato puree, turmeric powder, red chili powder, and salt. Cook the mixture until the oil starts to separate, about 5-7 minutes.
- Simmer the Curry: Carefully add the boiled eggs to the pan. Pour in the water and sprinkle garam masala. Gently stir to coat the eggs in the gravy. Let it simmer for 5 minutes to absorb the flavors.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with steamed rice or naan.
Notes
- Adjust the spices according to your heat preference.
- For a creamier texture, you can add a splash of coconut milk or yogurt towards the end.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days
