Egg Curry

Dive into the comforting warmth of this flavorful Egg Curry, a classic Indian dish where tender boiled eggs are enveloped in a rich, aromatic tomato-onion gravy. This quick, protein-packed recipe combines a harmonious blend of spices like cumin, coriander, turmeric, and garam masala, creating a deeply satisfying curry with layers of bold, spiced flavor. Perfectly paired with steamed rice, roti, or naan, this versatile curry is easy to whip up in just 40 minutes, making it an ideal choice for weeknight dinners or hearty family meals. Garnished with fresh coriander leaves, this Egg Curry is a delightful balance of simplicity and indulgence, perfect for those craving authentic homemade Indian cuisine.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large eggs
• 2 medium onion
• 3 medium tomatoes
• 4 cloves garlic
• 1 inch piece ginger
• 1 piece green chili
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 1.5 cups water
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Start by boiling eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Remove from heat, drain, and place in cold water to cool.

Step 2

Peel and chop the onions finely. Dice the tomatoes and set them aside. Finely chop the garlic and ginger or use a mortar and pestle to make a paste. Slit the green chili lengthwise.

Step 3

Heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter.

Step 4

Add the chopped onions, sauté until they turn golden brown.

Step 5

Add the garlic-ginger paste and green chili. Sauté for another minute until the raw smell of the garlic disappears.

Step 6

Add the diced tomatoes, stir well, and then add turmeric powder, coriander powder, and red chili powder. Cook this mixture until the oil begins to separate from the masala, about 5-7 minutes.

Step 7

Meanwhile, peel the cooled eggs and make small slits or prick them with a fork to allow the spices to infuse.

Step 8

Add salt and water to the cooked masala, bringing it to a boil. Reduce heat and let it simmer for 5 minutes to thicken slightly.

Step 9

Gently add the boiled eggs to the curry and let them simmer in the gravy for another 5 minutes, turning them occasionally to coat them well.

Step 10

Sprinkle garam masala over the curry, stir gently, and remove from heat.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with rice, roti, or naan.

Nutrition Facts

Serving size	1430.8 grams (1430.8g)

Amount per serving	% Daily Value*
Calories	1080

Total Fat 74.30g	95%
Saturated Fat 12.50g	63%
Polyunsaturated Fat 0.30g
Cholesterol 1116mg	372%
Sodium 2842mg	124%
Total Carbohydrate 60.60g	22%
Dietary Fiber 13.10g	47%
Total Sugars 26.40g
Protein 47.80g	96%

Vitamin D 246IU	1230%
Calcium 392mg	30%
Iron 12mg	69%
Potassium 2109mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 17.3%

Carbs: 22.0%