Indian egg curry. Hard boiled eggs are tossed in a deliciously creamy rich sauce flavored with aromatic spices. This weeknight side dish has 'simple, quick and easy' written all over it.
Have you ever wondered how to make the perfectly delicious and flavorful curry? In fact, the cold nights and shorter days have turned my attention towards comfort foods. And a quick curry served with rice or paratha is the perfect addition to your menu when you don’t have time to fuss over dinner.
Presenting Indian egg curry featuring hard boiled eggs cooked in deliciously spicy sauce. It’s a very basic curry recipe that you can whip up any day of the week. And serve with paratha, roti or rice for a complete meal. Absolutely delish!
To make this Indian egg curry, start with making the hard boiled eggs. Cook the eggs for about 6-8 minutes, allow to cool, and peel them. Cut the eggs in halves before adding them to the curry.
Next up, make the delicious sauce. Sauté some chopped red onions in a little oil followed by frying up the ginger and garlic paste. Then, quickly fry few spices like ground turmeric, ground coriander, garam masala and chili powder. To add that richness to the curry, you’ll need to add a little tomato paste or purée.
I really love the addition of dried fenugreek leaves or kasuri methi in this Indian egg curry, but it’s totally optional. Just a simple sprinkle of coriander leaves adds the right touch of flavor to this curry.
Deliciously rich and flavorful curry for your weeknight meal.
More Egg Curry Recipes:
Indian Egg Curry | Video
Ingredients
- 6 eggs hard boiled and peeled
- 1 tablespoon oil
- 1 cup onions finely chopped
- 2 garlic cloves peeled and chopped
- 1 inch fresh ginger peeled and chopped
- 1 green chili sliced
- ¼ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon red chili powder
- 2 tablespoons tomato paste tomato purée
- ¼ cup water + ¾ cup water
- 1 teaspoon kasuri methi dried fenugreek leaves (optional)
- ½ teaspoon garam masala
- 2 tablespoons chopped coriander cilantro leaves
- 3 tablespoons fresh cream
- Chopped coriander cilantro leaves, to garnish
Instructions
- Make shallow slits on the eggs or cut in halves. Set aside. (This step is optional)
- Heat oil in a large frying pan over medium-high heat.
- Add onions, and saute, stirring occasionally, for 2-3 minutes or until browned.
- Add garlic, ginger and green chili. Sauté stirring, for a minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander and red chili powder. Sauté, stirring, for few seconds or until aromatic.
- Add tomato paste. Sauté, stirring, for a minute.Pour ¼ cup water. Stir to combine. Cook, covered, for 2 minutes.
- Add kasuri methi (dried fenugreek leaves), garam masala and coriander (cilantro) leaves. Stir to combine. Season with salt.
- Add cream and ¾ cup water. Stir to combine. Stir. Bring to a boil. Simmer for 3 minutes.
- Add eggs. Toss to coat eggs in the sauce. (If the sauce is too thick, add more water). Heat through.
- Garnish with coriander (cilantro) leaves.
- Serve with rice, roti, paratha, naan, appam (rice pancakes), puttu (steamed funnel cake), or idiyappam (string hoppers).
Video
Notes
- To reduce the heat of green chili, remove the seeds
- If you love spicy curry, add more green chilies and red chili powder
- You can substitute cream with coconut milk if you like
- If tomato purée is not easily available, make it from fresh tomatoes
Nutrition
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