Indian Egg Curry
Indian Egg Curry
Ingredients
For the Hard-Boiled Eggs
- 6 large eggs, hard-boiled and peeled
For the Curry Base
- 2 tablespoons vegetable oil
- 4 green cardamom pods
- 1 cinnamon stick, about 1-inch piece
- 1/2 teaspoon cumin seeds
- 1 1/2 cups red onions, finely diced (about 2 medium)
- 1/2 teaspoon salt, plus more as needed
- 1 tablespoon ginger-garlic paste
- 1 cup canned crushed tomatoes
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- 1 1/2 cups water
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
If not already done, hard-boil the eggs. Once cooked, cool them under cold water, peel, and set aside. For better flavor absorption, you can make small, shallow slits in the eggs with a knife.
⏱️ 15 min
- 2
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the green cardamom pods, cinnamon stick, and cumin seeds. Fry for about 30 seconds until fragrant and the cumin seeds begin to sizzle and change color.
⏱️ 2 min•🌡️ 325
- 3
Add the finely diced red onions and 1/2 teaspoon of salt to the pan. Sauté, stirring occasionally, for 8-10 minutes until the onions turn golden brown and are softened. This step is crucial for the curry's depth of flavor.
⏱️ 10 min•🌡️ 300
- 4
Stir in the ginger-garlic paste. Cook for 1-2 minutes until the raw smell disappears, being careful not to burn it.
⏱️ 2 min•🌡️ 300
- 5
Pour in the canned crushed tomatoes. Cook, stirring frequently, for 5-7 minutes until the tomatoes have broken down, the mixture thickens, and the oil begins to separate from the sides of the pan. This indicates the tomatoes are well cooked.
⏱️ 7 min•🌡️ 300
- 6
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. Do not let them burn.
⏱️ 1 min•🌡️ 200
- 7
Gradually add the water, stirring well to combine and scrape up any browned bits from the bottom of the pan. Bring the curry to a gentle simmer.
⏱️ 3 min•🌡️ 250
- 8
Gently place the hard-boiled eggs into the simmering curry. Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld and the eggs to absorb some of the curry.
⏱️ 7 min•🌡️ 200
- 9
Taste the curry and adjust salt if needed. Garnish generously with fresh chopped cilantro. Serve hot with your choice of rice or Indian bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Indian Egg Curry
Ingredients
For the Hard-Boiled Eggs
- 6 large eggs, hard-boiled and peeled
For the Curry Base
- 2 tablespoons vegetable oil
- 4 green cardamom pods
- 1 cinnamon stick, about 1-inch piece
- 1/2 teaspoon cumin seeds
- 1 1/2 cups red onions, finely diced (about 2 medium)
- 1/2 teaspoon salt, plus more as needed
- 1 tablespoon ginger-garlic paste
- 1 cup canned crushed tomatoes
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- 1 1/2 cups water
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
If not already done, hard-boil the eggs. Once cooked, cool them under cold water, peel, and set aside. For better flavor absorption, you can make small, shallow slits in the eggs with a knife.
⏱️ 15 min - 2
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the green cardamom pods, cinnamon stick, and cumin seeds. Fry for about 30 seconds until fragrant and the cumin seeds begin to sizzle and change color.
⏱️ 2 min•🌡️ 325 - 3
Add the finely diced red onions and 1/2 teaspoon of salt to the pan. Sauté, stirring occasionally, for 8-10 minutes until the onions turn golden brown and are softened. This step is crucial for the curry's depth of flavor.
⏱️ 10 min•🌡️ 300 - 4
Stir in the ginger-garlic paste. Cook for 1-2 minutes until the raw smell disappears, being careful not to burn it.
⏱️ 2 min•🌡️ 300 - 5
Pour in the canned crushed tomatoes. Cook, stirring frequently, for 5-7 minutes until the tomatoes have broken down, the mixture thickens, and the oil begins to separate from the sides of the pan. This indicates the tomatoes are well cooked.
⏱️ 7 min•🌡️ 300 - 6
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma. Do not let them burn.
⏱️ 1 min•🌡️ 200 - 7
Gradually add the water, stirring well to combine and scrape up any browned bits from the bottom of the pan. Bring the curry to a gentle simmer.
⏱️ 3 min•🌡️ 250 - 8
Gently place the hard-boiled eggs into the simmering curry. Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld and the eggs to absorb some of the curry.
⏱️ 7 min•🌡️ 200 - 9
Taste the curry and adjust salt if needed. Garnish generously with fresh chopped cilantro. Serve hot with your choice of rice or Indian bread.
⏱️ 1 min