The thought of eating steaming rice mixed with thick, chili huedÂ masalaÂ from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, aÂ weekday suddenly turns exciting when its egg curryÂ for dinner.Â It is not an immensely difficultÂ meal to prepare and trust me it spoils your taste buds given how quick it is ready to serve. I use my basic masala recipe with a few whole spices added in.
The husband can live on eggs and for me, particularly at this time of the year when the evenings are colder, diving into a thick tomato gravyÂ with redolent ofÂ kasuri methiÂ and warm tones of ginger is enough to drive me hungry out of turn.
In India, egg curry is an immensely popular dish. Usually, hard-boiled eggs are thrown in the home specific curry recipe and served as a protein side to the meals. The recipe varies from home to home as well as region to region. The north indians mostly prepare it in a tomato – onion base while the south indian version is done with coconut & curry leaves.Few regions use a mustard paste base andÂ fry up the lightly hard-boiled eggs before dunking them in the sauce.It is commonly served as a side to flatbreads or plain rice.
My mum always used to add fresh peas to the gravy but the husband prefers potatoes so I started making it that way. If you get a chance, fresh peas, sweet and tender beautifully balance the heat of the spices but potatoes taste quite delicious and comforting too.You can use just eggs too depending on how you like it. The gravy is veryÂ flavorful with normal day-to-day spices used in and comes together quickly while the eggs boil.
Ingredients (Serves 2-3)
- 5-6 eggs
- 1 generous pinch turmeric powder
- 1 mediumÂ potato, peeled and cut into halves or quarters
- 3-4 tbsp mustard oil (substitute with canola/grapeseedÂ oil)
- 1 green cardamom, cracked open
- 1/4″ cinnamon stick
- 1/2 cup finely chopped onions
- 1 small garlic, finely chopped
- 1/2 tbsp finely chopped fresh ginger (adjust quantity to taste)
- 1 cup tomatoes, finely chopped (slight sour variety)
- 1 tsp coriander powder
- 1/2 tsp red chilli powder (adjust to taste)
- 1/4 tsp turmeric powder
- 1/8 tspÂ garamÂ masala
- 1/4 tspÂ amchoorÂ (dry mango powder)
- 1/2 cup water (or more depending on desired consistency)
- 1/2 tspÂ kasuriÂ methiÂ (driedÂ fenugreekÂ leaves, skip if you do not have)
- Fresh cilantro to garnish – as much as you want
Hard Boil the eggs. I useÂ this recipeÂ to get perfectly hardÂ -boiledÂ eggs.
Peel the eggs, slit (but not all the way through) them using a sharp knife Â and rub them with a generous pinch of turmeric powder and let sit.
In a heavy bottomed pot, add the oil and heat on medium – high till you see faint ripples on the oil surface.If using mustard oil, you will need to heat it a little longer till to do away the raw smell.Reduce heat to medium. Add the cardamom and cinnamon stick and let crackle for 10-120 seconds. Add the finely chopped onions next and cook them tillÂ golden brown. About 6-8 minutes.
Next, add the garlic & ginger and cook for 1-2 minutes till you start smelling a nice aroma.Reduce the heat to low and add the tomatoes next along with coriander,turmeric,chilli,garamÂ masalaÂ &Â amchoorÂ powder. Start to cook thisÂ masalaÂ on low heat. After about 3-4 minutes add the potatoes, cover and cook theÂ masalaÂ till you see the oil separating on the sides of the pan. About 8-10Â minutes. In between, if you seeÂ masalaÂ sticking to the bottom of pan, add some water. .This slow cooking is very important to develop flavors and color of the paste, do not rush.Allow theÂ masalaÂ to reduce till it acquires beautiful reddish to brown color andÂ theÂ potatoes are 90% done.
Add the turmeric rubbed eggs to the pot, sprinkle theÂ kasuriÂ methi,Â add more water (if you want a thinner gravy),cover and let cook for another 5-7 minutes. Put off the stove and let sit at least 2 hours before serving.
Warm up, garnish with cilantro and serve!