Egg curry is a staple in Indian households, known for its comforting mix of spices and satisfying flavours. You can transform your plain boiled eggs into a vibrant curry filled with tomatoes, onions, and aromatic spices. It is a versatile dish that’s perfect for either lunch or dinner and can be served with your favourite sides. It's truly a comfort food that you can enjoy on any occasion.
Start by boiling the eggs. Once they're cooked, peel off the shells and gently poke them with a fork to help them soak up all those delicious flavours.
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Sauté the eggs
Heat 2 tbsp of oil in a pan and add the boiled eggs. Sauté them until they turn a light golden brown. Remove the eggs from the pan and set them aside.
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Sauté the spices
In the same pan, add the whole spices such as bay leaves, cloves, green cardamom, black cardamom, cinnamon, and cumin seeds. Let them sizzle for a few seconds until they become fragrant.
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Prepare the base
Add the chopped onions and cook until they are soft and translucent. Next, stir in the chopped ginger, garlic, and ginger-garlic paste. Sauté for a minute until the raw aroma disappears.
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Make the gravy
Reduce the heat and add the turmeric, coriander powder, garam masala, and red chilli powder. Stir well for about 30 seconds to toast the spices. Add the tomato puree, green chillies, and salt to taste. Pour some water and cook, stirring occasionally, until the raw smell of tomato disappears and the gravy thickens.
Description - Step 6
Add the fried eggs
Once the gravy is about halfway done, gently add in the sautéed eggs. Stir them to ensure they’re well-coated in the gravy. Then, cover the pan with a lid and let it simmer for a few minutes, allowing the eggs to soak up those wonderful flavours.
Description - Step 7
Finish and serve
Sprinkle chopped coriander leaves and kasuri methi over the curry. Cover and let it simmer for a few more minutes. Your egg curry, bursting with flavour and aroma, is now ready to serve.
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Indian
Intermediate
Main Course
