Egg Curry: Indian Recipe

Egg curry is a popular and flavorful Indian dish that combines hard-boiled eggs with a rich and aromatic tomato-based sauce. This recipe is a basic version of egg curry, but you can adjust the spices and ingredients to suit your taste. Here’s how to make a delicious egg curry:

Ingredients:

For the Hard-Boiled Eggs:

• 4 large eggs
• Water for boiling
• A pinch of salt

For the Curry:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, slit (adjust to your spice preference)
• 2 large tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup plain yogurt (optional)
• Fresh cilantro leaves, chopped, for garnish

Instructions:

1. Hard-Boil the Eggs:

a. Place the eggs in a saucepan and cover them with water. Add a pinch of salt.

b. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 9-12 minutes.

c. Remove the eggs from the heat, cool them in cold water, and peel. Cut each egg in half and set aside.

2. Prepare the Curry:

a. Heat vegetable oil in a large, deep skillet or a heavy-bottomed pan over medium heat.

b. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

c. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes.

d. Stir in the minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.

e. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture, about 7-10 minutes.

f. Reduce the heat to low and add the ground coriander, turmeric, red chili powder, garam masala, and salt. Cook for a couple of minutes, stirring continuously.

g. If you’re using yogurt to make a creamier curry, whisk it well and then gradually add it to the tomato-onion mixture, stirring continuously. Cook for another 2-3 minutes until the oil starts to separate again.

h. Add about 1 cup of water to the pan, stirring to combine all the ingredients into a sauce. Bring the mixture to a gentle simmer.

3. Add the Eggs:

a. Gently add the hard-boiled egg halves to the simmering sauce.

b. Cover the pan and let the eggs simmer in the curry for about 5-7 minutes, allowing them to absorb the flavors of the sauce.

4. Garnish and Serve:

a. Garnish the egg curry with chopped fresh cilantro leaves.

b. Serve the egg curry hot with steamed rice, naan, or crusty bread.

Enjoy your homemade Indian egg curry, a comforting and flavorful dish that’s perfect for lunch or dinner. Adjust the spiciness to your liking by adding or reducing the amount of chili powder and green chilies.