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Indian Egg Curry Recipe
A comforting Indian egg curry recipe made with warm spices, tomatoes, and pantry staples. Easy, flavourful, and perfect with rice or roti.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories per serving 260 kcal
Ingredients
- 6 large eggs boiled and peeled
- 2 tbsp neutral oil
- 1 large onion finely chopped
- 1 tbsp ginger garlic paste
- 2 medium tomatoes finely chopped (or 1 cup pureed tomatoes)
- 1 to 2 green chillies slit (optional)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp Kashmiri chilli powder
- ½ tsp turmeric
- 1 tsp garam masala
- ½ cup water (120 ml)
- salt
Instructions
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1) Heat the oil in a pan and add the cumin seeds. Let them sizzle.
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2) Add the chopped onions and cook until soft and golden.
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3) Stir in the ginger garlic paste and cook for 1 minute until fragrant.
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4) Add the fresh tomatoes (or pureed tomatoes), green chilli, turmeric, coriander powder, and chilli powder. Cook until the oil separates and the masala thickens.
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5) Pour in the water to loosen the gravy and bring it to a simmer.
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6) Add salt and garam masala. Taste and adjust seasoning.
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7) Gently score the boiled eggs with a knife (optional) and add them to the curry.
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8) Simmer for 5 to 7 minutes so the eggs absorb the flavours.
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9) Finish with fresh coriander and serve hot.
