Description
This easy egg curry features perfectly cooked hard-boiled eggs nestled in a rich, aromatic tomato-onion gravy spiced with cumin, turmeric, and garam masala. It’s a comforting, protein-packed meal that’s ready in just 30 minutes and tastes like it came from your favorite Indian restaurant.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste (or 1 tablespoon minced ginger + 3 cloves minced garlic)
- 3 medium tomatoes, finely chopped (or 1 can diced tomatoes, 14.5 oz)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 cup plain yogurt or coconut milk
- 1 cup water (adjust for desired consistency)
- Salt to taste (about 1 teaspoon)
- Fresh cilantro for garnish
- 1/2 teaspoon kasuri methi (dried fenugreek leaves), optional
Instructions
- Boil the Eggs: Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let sit for 10-12 minutes. Transfer eggs to ice water for 5 minutes, then peel and set aside. You can slice them in half lengthwise or leave whole.
- Temper the Spices: Heat oil or ghee in a large skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant and slightly darkened. This tempering process releases essential oils and creates a flavor foundation.
- Sauté the Aromatics: Add the chopped onions to the pan and cook for 6-8 minutes, stirring occasionally, until they turn soft and golden brown. The onions should be well caramelized for maximum flavor. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Build the Tomato Base: Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down completely and the mixture becomes jammy. The oil should start to separate from the masala—this is the sign you’re looking for.
- Add the Spices: Reduce heat to medium-low. Add turmeric, coriander, red chili powder, and salt. Cook for 1-2 minutes, stirring constantly to prevent burning. The spices should become fragrant and well incorporated into the tomato mixture.
- Create the Gravy: Add yogurt or coconut milk, stirring quickly to prevent curdling. Pour in 1 cup of water and mix well. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld together. If you prefer a smoother gravy, use an immersion blender at this stage.
- Add the Eggs: Gently add the peeled eggs to the gravy, spooning sauce over them to coat. If you’ve halved the eggs, place them cut-side up. Sprinkle garam masala and kasuri methi (if using) over the top. Cover and simmer for 3-4 minutes so the eggs absorb the flavors.
- Garnish and Serve: Taste and adjust salt and spices as needed. Garnish generously with fresh cilantro. Serve hot with basmati rice, naan, roti, or your favorite bread.
Notes
- For a richer curry: Add 2 tablespoons of heavy cream or cashew cream at the end of cooking.
- Spice level: This recipe is medium-spicy. Reduce chili powder to 1/2 teaspoon for mild, or increase to 1.5 teaspoons for extra heat.
- Make it vegan: Use coconut milk instead of yogurt and ensure all spices are plant-based.
- Gravy consistency: Add more water for a thinner curry, or simmer longer uncovered for a thicker gravy.
- Egg texture tip: Make small slits in the eggs before adding to gravy so they absorb more flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 eggs with gravy (1/4 of recipe)
- Calories: 245
- Sugar: 6g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 280mg