Egg Curry Recipe

Indian · Main course · 35 min total

A comforting and flavorful Indian egg curry made with hard-boiled eggs simmered in a spiced onion-tomato gravy. Perfect with rice or naan.

Ingredients

• 6 large eggs
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 medium tomatoes, pureed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Drain, cool, peel, and set aside.
2. Heat oil in a pan over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add garlic and ginger; cook for 1 minute until fragrant.
4. Add tomato puree, cumin, coriander, turmeric, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the oil separates.
5. Add 1/2 cup water and bring to a simmer. Cook for 5 minutes until the gravy thickens.
6. Add the boiled eggs, gently stirring to coat them with the gravy. Simmer for 2-3 minutes.
7. Sprinkle garam masala and garnish with fresh cilantro. Serve hot.

Tips

• For a richer gravy, add 2 tablespoons of heavy cream or coconut milk at the end.
• To make it spicier, increase red chili powder or add a slit green chili while cooking onions.
• This curry tastes even better the next day as the flavors meld.

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