Hearty Egg Curry Recipe
Egg Curry is a classic Indian dish made with boiled eggs simmered in a rich, spiced tomato-onion gravy. Ready in 30 minutes, it’s perfect for a comforting and flavorful meal.
Equipment
- Medium saucepan
- Large skillet
- Mixing spoon
- Blender (optional)
Ingredients
- 6 eggs (boiled and peeled)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 onions (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 tomatoes (pureed)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Prepare the Masala Base:
- Heat oil in a large skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
- Cook until the tomatoes are well-cooked, and the oil starts to separate from the masala.
Add Boiled Eggs:
- Gently add the boiled eggs to the skillet and mix well to coat them with the gravy.
- Add garam masala and simmer for 5 minutes to let the flavors meld.
Serve:
- Garnish with fresh cilantro leaves and serve hot with rice, roti, or naan.
Notes
- Variation: You can add boiled potatoes to the curry for added texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Egg Curry with a side of cucumber raita for a refreshing contrast.
