Egg Curry

Sinfully Spicy- Egg Masala #indianfood

The thought of eating steaming rice mixed with thick, chili hued masala from the curry fills me with as much joy as that of a kid waiting upon a bowl of macaroni & cheese. In our house, a weekday suddenly turns exciting when its egg curry for dinner. It is not an immensely difficult 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 gravy with redolent of kasuri methi 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 and 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 very 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 medium potato, peeled and cut into halves or quarters
  • 3-4 tbsp mustard oil (substitute with canola/grapeseed 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 tsp garam masala
  • 1/4 tsp amchoor (dry mango powder)
  • 1/2 cup water (or more depending on desired consistency)
  • 1/2 tsp kasuri methi (dried fenugreek leaves, skip if you do not have)
  • salt
  • Fresh cilantro to garnish – as much as you want

Method

Hard Boil the eggs. I use this recipe to get perfectly hard -boiled eggs.

Peel the eggs, slit (but not all the way through) them using a sharp knife  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 till 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,garam masala & amchoor powder. Start to cook this masala on low heat. After about 3-4 minutes add the potatoes, cover and cook the masala till you see the oil separating on the sides of the pan. About 8-10 minutes. In between, if you see masala 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 the masala to reduce till it acquires beautiful reddish to brown color and the potatoes are 90% done.

Add the turmeric rubbed eggs to the pot, sprinkle the kasuri methi, 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!

14 thoughts on “Egg Curry

  1. This looks so good! I’ve tried egg curry once… only once! Obviously not enough. 🙂 I’m going to make it by myself next time. Thanks for sharing the recipe, Tanvi!!

  2. Not only do I like your flavorful recipe, but also these colorful photos that capture the nature of the dish so beautifully!

  3. I remember eating this at my childhood best friends house a few times, I remember her mom made it with a very thick gravy with lots of sauce we would scoop up with bread, brings back great memories 🙂

  4. Aruna – This is a personal blog devoted to my favourite recipes. You will find a whole lot of recipes for vegetarian, vegan, and egg-based Indian food with a smattering of recipes from other cuisines.
    Aruna Panangipally on said:

    I could live on egg curry as well. Your dish looks smashing and is not what I should have look at just before setting off for the morning walk. 🙂

  5. malvikajaswal – Bangalore – Complusive reader of fiction, couch-potato per force, bathroom singer of the shrillest quality, dreamer, horrible painter, alrite cook, inconsistent baker, oscillatingly tempramental, veterinarian by profession, my father's daughter, eternally nostalgic and the lesser half of my marriage
    malvikajaswal on said:

    My hubby actually has dreams of egg curry. Will have to give this one a go. It looks sumptuous 🙂

  6. When I was a kid, eating a whole egg was a luxury and I can eat egg in any form or fashion. My husband usually prefers four eggs at a time but he gets a ration of one 😀 We make a very similar curry except the kasuri methi and amchur. Will try it. Oh, as you said, we fry the eggs a bit too.

  7. I am literally DROOLING and pictures are AMAZING! This one of my favourite dish.

    Thank you for sharing your recipe!

  8. A Famished Foodie – Food geek, wannabe Parisian, and lover of polka dots. Author of A Famished Foodie and Superior Spider-Talk contributor. Bold wine, sour beer & dessert make me nerd out.
    A Famished Foodie on said:

    I’ve never heard of egg curry before, but I love all the ingredients in it- so I’m sure I would enjoy it! This looks fantastic and is such a great meal filled with a protein that people often forget about after breakfast.

  9. rheena74 – Sudden interest in the culinary world has led me here....well actually I came across some beautiful food blogs which were absolutely mesmerizing! and then came Jamie Oliver,Gordon Ramsay..Kylie Kwong....but you will be surprised that I never really cooked much of my life..I even used to stay away from the kitchen cos I could never cut onions the same thickness! But after having 2 kids, a boy and a girl.. My interest in healthy eating was stirred. Weird they don't teach you healthy eating in med school ! ;) I started this blog firstly so that I can find the recipes I've tried and tested easily.. And so that my friends can access it easily too. I love a cooking challenge and though I had started off just cooking but the plating part came on after watching season after season of Masterchef Australia! After that I've been on a roll! ;) Anyway I try posting regularly when I find the time and many recipes are after work kind of recipes, so I hope you guys will try them out and leave your comments. Live strong and live with passion!
    Rheena on said:

    Thank u! I was home alone…and decided to make this… It was yumm!

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