Egg Curry Recipe

This Egg Curry Recipe is a perfect blend of aromatic spices and a rich, creamy gravy that pairs wonderfully with rice or bread. Whether you’re looking for a comforting meal on a chilly evening or a quick, satisfying dish for a busy day, this Egg Curry Recipe fits the bill perfectly. With its versatility and ease of preparation, this dish has become a staple in many households.

Following this Egg Curry Recipe will not only save you time but also ensure a restaurant-quality dish right in your kitchen. If you’re new to Indian cuisine or simply looking to expand your repertoire, this Egg Curry Recipe is a great place to start.

• Preparation: 10 minutes
• Cooking: 25 minutes
• Total Time: ~35 minutes

Ingredients for Egg Curry

For the Curry Base:

• Hard-Boiled Eggs: 6 (calories: ~468 calories)
• Onions (finely chopped): 2 medium (~200g, calories: ~92 calories)
• Tomatoes (pureed): 3 medium (~300g, calories: ~66 calories)
• Ginger-Garlic Paste: 1 tablespoon (calories: ~15 calories)
• Green Chilies (slit): 2 (calories: ~6 calories)
• Oil (vegetable or mustard): 3 tablespoons (calories: ~360 calories)

Spices:

• Turmeric Powder: ½ teaspoon (calories: ~3 calories)
• Red Chili Powder: 1 teaspoon (calories: ~6 calories)
• Coriander Powder: 2 teaspoons (calories: ~10 calories)
• Cumin Powder: 1 teaspoon (calories: ~8 calories)
• Garam Masala Powder: ½ teaspoon (calories: ~6 calories)
• Salt: To taste (calories: 0 calories)

For Garnishing:

• Fresh Coriander Leaves (chopped): 2 tablespoons (calories: ~2 calories)
• Fresh Cream (optional): 1 tablespoon (calories: ~52 calories)

1: Prepare the Hard-Boiled Eggs

1. Boil the Eggs: Place the eggs in a pot of water and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
2. Peel the Eggs: Cool the eggs under running water, then peel and set aside.
3. Optional Step: Lightly score or prick the eggs with a fork. This allows the curry flavors to penetrate better.

2: Sauté the Base Ingredients

1. Heat Oil: In a deep pan, heat the oil over medium flame.
2. Cook Onions: Add chopped onions and sauté until golden brown, about 5-7 minutes.
3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for 2 minutes until aromatic.
4. Add Tomatoes and Spices: Mix in the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the oil separates from the masala, about 8-10 minutes.

3: Simmer the Curry

1. Add Water: Pour in 1.5 cups of water to create a gravy. Bring to a gentle boil.
2. Season: Add salt to taste and adjust the consistency of the curry as needed.
3. Add Eggs: Gently place the boiled eggs into the curry. Let them simmer for 5-7 minutes, allowing the flavors to meld.
4. Finish with Garam Masala: Sprinkle garam masala powder over the curry and stir gently.

4: Garnish and Serve

1. Garnish: Top the curry with fresh coriander leaves and a drizzle of cream for added richness.
2. Serve: Pair the Egg Curry with steamed rice, naan, or paratha for a complete meal.

• Hard-Boiled Eggs: ~468 calories
• Vegetable Oil: ~360 calories
• Onions and Tomatoes: ~158 calories
• Spices and Garnishes: ~85 calories
• Total Calories: ~1,071 calories (serves 4, ~268 calories per serving)

Perfectly Balanced Flavors

The combination of aromatic spices and a rich tomato-onion base creates a well-rounded, flavorful curry.

Adaptable to Preferences

You can adjust the spice level or add ingredients like coconut milk for a creamier version or yogurt for tanginess.

Simple Yet Satisfying

With minimal ingredients and steps, this Egg Curry is perfect for beginners and experienced cooks alike.

Can I make this recipe vegan?

Yes, you can substitute the eggs with tofu or boiled potatoes for a vegan version.

How can I store leftover Egg Curry?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Can I add other vegetables?

Absolutely! You can include peas, spinach, or bell peppers for added nutrition and flavor.

What if I don’t have fresh cream?

You can use yogurt or skip it altogether; the curry will still taste delicious.

Can I use canned tomatoes?

Yes, canned tomatoes or tomato paste can be used as a substitute for fresh tomatoes.