Yoribang
DinnerIndianFree to use

Egg Curry

Hard-boiled eggs in a spiced onion and tomato gravy.

Serves 4

Prep 10 min

Cook 30 min

Egg Curry
Photo: Ekabhishek, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 6 eggs
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 onions, finely diced
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 2 tomatoes, pureed
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1/4 cup chopped cilantro

Steps

  1. Step 1. Hard-boil the eggs for 10 minutes, cool in cold water, and peel. Make a few shallow cuts in each.

  2. Step 2. Heat the oil, add the cumin seeds, then the onions for 10 minutes until golden.

  3. Step 3. Add the ginger-garlic paste and spices and stir for 1 minute. Add the tomato puree and cook for 8 minutes.

  4. Step 4. Add the water and salt, simmer for 5 minutes, then add the eggs and simmer for 5 minutes.

  5. Step 5. Stir in the garam masala and cilantro.

Where this recipe comes from

Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.