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Egg Curry

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45min

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4 servings

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This flavorful and aromatic Egg Curry is a delightful dish that combines boiled eggs with a rich, spicy tomato-based sauce. The curry is seasoned with a blend of fragrant spices, including cumin, coriander, and garam masala, which lend depth and complexity to the dish. Served with steamed rice or warm naan bread, this Egg Curry makes for a satisfying and comforting meal that is perfect for any occasion.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Ingredients

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Steps

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1
Boil the eggs

Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes. Remove from heat, drain, and let cool before peeling.

2
Prepare the ingredients

Finely chop the onions, tomatoes, garlic, ginger, and green chili peppers. Set aside.

3
Sauté the spices

Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and cook until they start to sizzle and become fragrant, about 1 minute.

4
Cook the onions

Add the chopped onions to the pan and sauté until they turn golden brown, about 5-7 minutes.

5
Add the aromatics

Add the minced garlic, ginger, and green chili peppers to the pan. Cook for another 2-3 minutes, stirring frequently.

6
Add the tomatoes and spices

Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, garam masala, and salt to the pan. Cook until the tomatoes break down and the oil starts to separate from the mixture, about 10 minutes.

7
Add water and simmer

Pour in the water and bring the curry to a simmer. Let it cook for 5 minutes to allow the flavors to meld together.

8
Add the boiled eggs

Cut the peeled boiled eggs in half and gently add them to the curry. Spoon the sauce over the eggs and let them heat through for 2-3 minutes.

9
Garnish and serve

Remove the pan from heat and garnish with chopped fresh cilantro. Serve the Egg Curry hot with steamed rice or warm naan bread.

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