Egg Curry
Egg curry is a simple, flavourful dish made with boiled eggs in a spiced tomato-based sauce. It’s a versatile and satisfying meal, perfect with rice, naan, or chapati.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 4 Eggs (Boiled )
- 50 ml Oil
- 1 Onion
- 2 Tomatoes
- 1 tsp Cumin Seeds
- 1 Green Chilli
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp Salt
- 1/2 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 100 g Yoghurt
- 100 ml Water
- 1 tbsp Dried Fenugreek Leaves
Instructions
- 1
Start by adding oil to a pan and heating it on medium heat.
- 2
Once the oil is hot, add the cumin seeds and sauté them until they become fragrant and lightly golden.
- 3
Add chopped onions to the pan and cook them until they become soft and golden brown.
- 4
Toss in the chopped green chili and ginger-garlic paste. Stir and cook for a couple of minutes until the raw smell of the paste fades away.
- 5
Next, add chopped tomatoes to the pan and cook them until they soften, stirring occasionally.
- 6
Now, add your spices to the mixture—this could include turmeric, cumin, coriander, red chili powder, or garam masala. Stir and cook the spices for 2-3 minutes, allowing them to release their flavours into the dish.
- 7
Lower the heat and gently add the yogurt, stirring constantly to prevent curdling. Cook for a few minutes until the yogurt blends in smoothly with the spices.
- 8
Pour in the water, mixing everything together thoroughly. Cook the mixture for about 6-8 minutes, or until you see the oil separating from the curry.
- 9
Gently add the boiled eggs to the pan, making sure they are well coated with the sauce. Let them simmer in the curry for 2-3 minutes, allowing the flavours to seep into the eggs.
- 10
Finally, sprinkle the dried fenugreek (kasuri methi) over the curry, give it one last mix, and your egg curry is ready to serve!