Indian

Egg Curry

Name: Egg Curry
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 large eggs; 2 medium yellow onions, finely chopped; 3 medium tomatoes, pureed; 1 tbsp ginger-garlic paste; 3 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp red chili powder; 1 tsp salt

Hard-boiled eggs simmered in a richly spiced onion-tomato gravy that is comforting, protein-packed, and ready in under an hour.

45 minutes

Serves 4

Dinner

Contains common allergens

Egg

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Instructions

6 steps

1
Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes; cool under cold water, peel, and make a few shallow slits in each egg.

2
Heat the oil in a large pan over medium heat, add the cumin seeds and let them crackle for 15 seconds, then add the chopped onions and saute for 8 to 10 minutes until deep golden brown.
3
Stir in the ginger-garlic paste and cook for 1 minute, then add the tomato puree along with the turmeric, coriander powder, and red chili powder.
4
Cook the masala for 8 minutes until the oil separates at the edges and the gravy thickens, stirring frequently.
5
Pour in 1 cup water and the salt, bring to a gentle simmer, then slide in the peeled eggs and cook for 8 to 10 minutes so they absorb the flavors.
6
Sprinkle in the garam masala, simmer 2 more minutes, garnish with fresh cilantro, and serve hot with rice or roti.

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