Go Back
–+ servings
Indian Egg Curry Recipe Video

Indian Egg Curry | Video

Hard boiled eggs tossed in spicy and aromatic sauce. Serve with rice, naan, roti or paratha for an easy weeknight meal.
5 from 45 votes
Print Pin
Course: Curry Recipes
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 4

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

Serving: 1g | Calories: 231kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 292mg | Sodium: 127mg | Fiber: 2g | Sugar: 6g