Especially on days when you are out of all possible veggies, this delicious curry comes to your rescue.
Egg curry is a dish prepared by cooking boiled eggs in an onion tomato based gravy. Tastes great both with Rice or Naan/Roti. (Indian Flat Bread). It could be made both mild and spicy. I like to keep it a little on the lower spice side as per my family preference, but feel free to change the spice levels as what works best for you.
Also, I do not prefer using a lot of oil in my cooking. Trust me, it tastes just as delicious without that extra 1 table spoon of oil floating on top. Feel free to add more oil if you prefer.
Here is how I make it.
4 hard boiled eggs
1 medium onion, chopped
1 medium tomato, chopped
1 tbsp. ginger garlic paste or minced
2 slit green chilies – optional
Oil 2 tbsp.
cumin seeds 1 tsp
1 bay leaf
1 small stick of cinnamon
red chilly powder 1/2 tsp
coriander powder 1/2 tsp
garam masala 1/2 tsp
turmeric powder 1/4 tsp
salt to taste
water as needed
Cilantro for garnishing
Heat 1 tbsp. of oil in a large pan. Poke some wholes in the egg using a toothpick and add them to the oil. Cook them on low flame till you get a nice brown color. Eggs could also be deep fried if you wish too. Take them out on a plate.
In the same pan, add the chopped onions and the ginger and garlic. Sautee them for good 10 minutes till the onions have become brown in color. You can also add salt here to speed up the process. Now add the tomatoes and let them cook till they start to release some oil. That’s when you know its done.
Transfer the above mixture to a blender and make a smooth paste. Feel free to add a little water, if needed.
Now in the same pan, add the remaining 1 tbsp. of oil. To this add the bay leaf and cinnamon stick. Let it cook for a minute or two and then add the cumin seeds. If using green chilies, add them now. Finally mix in the blended onion tomato paste here. You can also skip the pureeing process and just use very finely chopped onions and tomato here but I like the silky smooth gravy that I get from pureeing my masala.
Its time to add the spices now. Add in the red chilly powder, coriander powder, turmeric powder and the garam masala. Mix everything well. Add some water here so that your masala doesn’t burn. Once everything is well combined, add water depending on how thick you want your egg curry. I have used about a cup of water in total here.
Let the water come to a boil and cook it for another 5 minutes. Now its time to add the eggs. You can add the whole eggs as it is or cut them and serve. I personally like them cut only because the eggs absorb the flavors better, plus it looks prettier. Cut the eggs in half and add it to the gravy. Cover and let it cook for another two minutes.
Finally, garnish with cilantro leaves and serve hot.