Egg Curry

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Egg Curry
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Egg Curry

Recipe by whenyourhungryCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

This egg curry is one of our favorite go-to egg recipes because not only is it easy to make, it’s also incredibly flavorful. You add hard-boiled eggs that are pan fried with spices for additional flavor to a spiced tomato sauce and in less than 30 minutes, dinner is done. Serve this on top of jeera rice, cauliflower-rice, gluten free naan, chapati or paratha

Go check out https://whenyourhungry.com/naan-indian-flatbread/ for an easy Naan recipe

Ingredients

  • 6 hard boiled eggs

  • 4 tomatoes, chopped

  • 2 onions, chopped

  • 1 tbsp clarified butter (Ghee)

  • 2 green chilli, chopped

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 1 bay leaf

  • ½ cup water

  • 2 tsp coriander powder

  • 1 tsp salt

  • 1 tsp cumin powder

  • 1 tsp paprika

  • 1 tsp garam masala

  • 1 tsp turmeric powder

  • ¼ tsp red chili powder or cayenne

Directions

  • Heat clarified butter in a pan over medium heat and add the chopped onions, bay leaf and green chilli
  • As the onions turn golden brown, add ginger and garlic paste. Stir fry for about 2 minutes
  • Add the spices (Coriander powder, cumin powder, paprika, garam masala, chilli powder, turmeric powder), stir well and then add the tomatoes and let this simmer for about 7-8 minutes
  • Add ½ cup water, cover the pan and cook until the tomatoes break down (5-8 minutes)
  • In another pan, cut the hard boiled eggs in half and fry on medium heat with turmeric powder, red chilli powder & salt for about 2 minutes
  • Add the eggs to the gravy mix, saute well & serve warm with paratha or chapati

PRO TIP

  • Hard boil eggs for 8 minutes & cool in ice water to gain perfection
  • You can also skip the frying of the hard boiled eggs in spices and put this whole in the gravy mix