Fragrant Egg Curry

Indulge in the rich, aromatic flavors of Fragrant Egg Curry, a comforting dish that's perfect for any occasion. This hearty recipe combines perfectly boiled eggs with a luscious coconut milk-based gravy infused with traditional Indian spices like turmeric, cumin, and garam masala. The savory base of sautéed onions, garlic, ginger, and pureed tomatoes creates a vibrant masala that bursts with flavor, while green chilies add just the right touch of heat. Simmered to perfection, the eggs soak up the aromatic spices, resulting in a dish that’s both satisfying and full of depth. Garnished with fresh cilantro and best served with steamed rice or warm flatbread, this one-pot wonder is as easy to make as it is to enjoy. Perfect for weeknight dinners or special gatherings, this egg curry will quickly become a favorite in your recipe repertoire.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces Eggs
• 3 tablespoons Vegetable oil
• 2 medium (finely chopped) Onions
• 4 cloves (minced) Garlic
• 1 inch piece (grated) Ginger
• 2 pieces (slit) Green chilies
• 3 medium (pureed) Tomatoes
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 200 milliliters Coconut milk
• 250 milliliters Water
• 2 tablespoons (chopped) Fresh cilantro leaves
• 1 teaspoon (or to taste) Salt

Directions

Step 1

Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Remove the eggs, cool them under cold water, peel, and set aside.

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 3

Add the chopped onions and sauté until golden brown, about 7-8 minutes.

Step 4

Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until fragrant.

Step 5

Add the pureed tomatoes, turmeric powder, red chili powder, and ground coriander. Cook the mixture for 8-10 minutes, stirring occasionally, until the oil separates from the masala.

Step 6

Pour in the coconut milk and water, and add salt. Stir well to combine.

Step 7

Carefully add the peeled boiled eggs to the gravy. Simmer for 10 minutes, allowing the flavors to meld and the eggs to absorb the spices.

Step 8

Sprinkle the garam masala over the curry and mix gently.

Step 9

Garnish with chopped fresh cilantro leaves and serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	1488.2 grams (1488.2g)

Amount per serving	% Daily Value*
Calories	1083

Total Fat 72.00g	92%
Saturated Fat 15.70g	78%
Polyunsaturated Fat 25.60g
Cholesterol 1116mg	372%
Sodium 2869mg	125%
Total Carbohydrate 69.00g	25%
Dietary Fiber 13.30g	48%
Total Sugars 39.80g
Protein 46.20g	92%

Vitamin D 246IU	1230%
Calcium 382mg	29%
Iron 13mg	74%
Potassium 2300mg	49%

*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: 58.4%

Protein: 16.7%

Carbs: 24.9%