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Description
This quick and easy Egg Curry recipe is going to be the best one you have ever tasted! With perfectly seasoned boiled eggs in a creamy, aromatic coconut curry sauce, this Indian dish is ready in just 30 minutes.
Ingredients
Scale
For the eggs:
- 12 Large Boiled Eggs
- 1 tsp Kashmiri Chili Powder
- ¼ tsp Turmeric Powder
- Salt to taste
- 1 tbsp Oil
For the Curry:
- 3-4 tbsp Oil, divided
- 1 (2 cups) Large Onion, chopped
- 2-inch Ginger, chopped
- 5-6 Garlic Cloves, sliced
- 2 (2 cups) Tomatoes, chopped
- 2 Bay Leaves
- 2-inch Cinnamon Stick
- 3 Cardamom Pods
- 6 Cloves
- 2 tbsp Kashmiri Chilli Powder
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Powder
- 1½ tsp Cumin powder
- 1½ cups Water
- 2 Green Chilies, slit
- 2 tsp Lemon Juice
- 1 cup Coconut Milk
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tsp Sugar (optional)
- 1 tbsp Fresh Cilantro, finely chopped
Instructions
- Make a few cuts on the white of the shelled boiled eggs. Place in a bowl and season with Kashmiri chili powder, turmeric powder, and salt. Swirl to coat evenly.
- Heat 1 tbsp oil in a pan over medium heat. Add the seasoned eggs and gently sauté for about 1-2 minutes until slightly crispy. Remove and set aside.
- To the same pan, add 3-4 tbsp oil and the chopped onion. Sauté until they begin to turn golden, about 5-7 minutes.
- Add the chopped ginger and sliced garlic. Continue to sauté until the onions turn golden brown and aromatics lose their raw flavor, about 2 minutes more.
- Add the diced tomatoes and sauté until they soften completely, about 5-6 minutes.
- Remove from heat, let cool slightly, then transfer to a blender and puree until smooth.
- Return pan to heat with 2-3 tbsp oil. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté until aromatic, about 30 seconds.
- Lower heat and add Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Sauté for about 1 minute, stirring constantly.
- Add the onion-tomato paste and sauté until oil begins to separate, about 4-5 minutes.
- Add water and stir well. Add green chilies and lemon juice, stir again.
- Increase heat to medium, cover, and bring to a boil.
- Add coconut milk and mix well.
- Season with salt, garam masala, and sugar (if using). Mix thoroughly and bring back to a boil.
- Remove whole spices if desired.
- Gently add the seasoned eggs, rolling them in the curry to coat. Cover and cook for 1-2 minutes more.
- Turn off heat and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Indian
Nutrition
- Serving Size: 2 eggs with curry (serves 6)
- Calories: 320 kcal
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 372mg
