Egg Rogan Josh | Video

Egg rogan josh. Whip up simple and easy side dish for your weeknight meal with this nutrition packed egg curry recipe. It only takes a few pantry staples to create a hearty meal for your loved ones. Without a doubt, this egg curry will be a dinnertime hit.

Have you tried my favorite lamb rogan josh recipe yet? It’s one of the signature dishes of Kashmir (northern state of India), and is loaded with aromatic Indian spices. This curry is so flavorful, I decided to make a different yet delicious vegetarian version with eggs.

Egg rogan josh. When I was pre-planning this week’s recipes, I just wanted to create a simple and easy curry embracing the nutritional value of the power packed, humble eggs. Moreover, eggs are something I always have on hand. So, when you forget to preplan your dinner, this egg curry is the perfect way to whip up a simple side dish to go with rice or parathas. Even though it’s such a super simple recipe, trust me, 100% deliciousness is guaranteed.

Ok. Let’s start with the rogan josh spice mix. I’m going to make the same spice mix I used in lamb rogan josh recipe. It’s basically a simple combo of fennel seeds, cumin seeds, ground turmeric, ground coriander, garam masala and red chili powder. If you want a dark red color for your sauce, go with Kashmiri red chili powder. Again, add more or less chili powder depending on your taste.

You’ll also need to grind some onions into smooth paste. This will make the sauce rich, thick and delicious.

Once the spice mix and onion paste are ready, you can begin with making this egg rogan josh curry. Fry a few cloves and bay leaves in hot oil followed by some sliced onions. When the onions turn soft, stir fry ginger and garlic paste. The spice mix also gets a quick stir fry. You’ll also need to fry the onion paste in oil before you add in all the other ingredients.

The tomato paste and the juice from the mushy tomatoes will also help to make the sauce rich and thick. Add a little yogurt for a creamy texture, and simmer for about 6-8 minutes to allow the flavors to develop. Finally, you’ll add in the eggs and a handful of chopped herbs.

While egg rogan josh is simmering away on the stove, you can quickly cook some rice or parathas to go with the curry. Done. Perfect weeknight meal for a busy day.

More Egg recipes:

• Egg Pulusu
• Chettinad Egg Curry
• Egg Masala
• Egg Masala Fry
• Shakshuka
• Egg Bhurji
• Masala Omelette

Yield: 4

Egg Rogan Josh | Video

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Ready in just under 25 mins, this egg rogan josh recipe is perfect for busy weeknights

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

Onion paste:

• 1 large red onion, roughly chopped
• Water

Spice mix:

• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric (turmeric powder)
• 3 tsp ground coriander (coriander powder)
• 1/2 tsp garam masala
• 2 tsp paprika
• 1/2 tsp red chili powder

Egg rogan josh:

• 2 tbsp oil
• 5 cloves
• 2 dried bay leaves
• 1 tbsp minced ginger (ginger paste)
• 1 tbsp minced garlic (garlic paste)
• 2 tbsp tomato paste (tomato purée)
• 1 large tomato, finely chopped
• 1 1/2 tbsp yogurt
• 1 cup water
• 8 hard boiled eggs, peeled and halved
• 1/2 cup chopped coriander (cilantro) leaves
• Coriander (cilantro) leaves, to garnish

Instructions

Onion paste:

1. Place onions in a food processor. Add a little water to grind to a smooth paste. Set aside.

Spice mix:

1. Place fennel seeds and cumin seeds in a frying pan over low flame. Roast, stirring constantly, for a minute or until browned. Transfer the spices to a grinder, and grind to a fine powder.
2. Place ground spices in a bowl. Add ground turmeric, ground coriander, garam masala, paprika and red chili powder. Stir to combine.

Egg rogan josh:

1. Heat oil in a frying pan over medium-high heat. Add cloves and dried bay leaves. Stir fry for few seconds. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until slightly browned.
2. Add ginger and garlic. Sauté, stirring occasionally, for 1 minute or until aromatic. Add spice mix. Stir fry for 1 minute. Add onion paste. Stir fry for 2 minutes.
3. Add tomato paste (purée) and chopped tomatoes. Season with salt. Sauté, stirring occasionally, for 2-3 minutes or until tomatoes start to break down.
4. Add yogurt and 1 cup water. Stir to combine. Bring to boil. Simmer for 6-8 minutes or until sauce thickens. Add eggs. Heat through. Add coriander (cilantro) leaves.
5. Garnish with more coriander (cilantro) leaves.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 276Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 373mgSodium 161mgCarbohydrates 13gFiber 4gSugar 5gProtein 15g

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