Egg Curry Recipe
This Egg Curry Recipe combines boiled eggs with a rich, spiced tomato-based sauce. Perfectly seasoned and easy to make, it pairs beautifully with rice or naan for a comforting meal.
Equipment
- 1 Skillet or pan
- 1 Wooden spoon
- 1 Measuring spoons
- 1 Knife and chopping board
Ingredients
- 4 boiled eggs, peeled
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- medium tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp chili powder adjust to taste
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1 cup water or coconut milk for creaminess
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the base: Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
- Add the spices: Stir in ginger-garlic paste and sauté for 1 minute. Add turmeric, chili powder, and coriander powder. Cook until fragrant.
- Cook the tomatoes: Pour in the pureed tomatoes and simmer until the oil separates from the mixture.
- Simmer the curry: Add water or coconut milk, salt, and garam masala. Stir well and let the curry simmer for 5 minutes.
- Add the eggs: Gently place the boiled eggs into the curry. Simmer for another 5 minutes, letting the eggs absorb the flavors.
- Garnish and serve: Sprinkle with fresh cilantro and serve hot with rice, naan, or paratha.
Notes
- For a creamier curry, use coconut milk instead of water.
- Lightly fry the boiled eggs in oil before adding them to the curry for extra flavor.
- Adjust spice levels by adding green chilies or reducing chili powder.