Egg Curry Recipe

Egg Curry is a delightful dish that brings together the warmth of spices and the comforting flavors of a traditional curry. This recipe is a quick and straightforward way to prepare a savory egg curry in less than 30 minutes, provided you have all the ingredients ready. It features hard-boiled eggs nestled in a spicy, aromatic gravy made from onions, garlic, ginger, and tomatoes. Perfect for a hearty meal, this dish pairs wonderfully with rice, roti, or naan, making it an ideal choice for a satisfying lunch or dinner.

Ingredients of Egg Curry

Eggs: 4-6, hard-boiled
Oil: 2 tablespoons (vegetable or any cooking oil)
Onion: 1 large, finely chopped
Garlic: 4-5 cloves, minced
Ginger: 1-inch piece, grated
Tomatoes: 2 large, pureed
Green chilies: 1-2, slit (optional for extra heat)
Turmeric powder: ½ teaspoon
Red chili powder: 1 teaspoon (adjust to taste)
Coriander powder: 1½ teaspoons
Cumin powder: 1 teaspoon
Garam masala: ½ teaspoon
Salt: To taste
Fresh coriander leaves: A handful, chopped for garnish
Water: 1 cup (adjust for desired gravy consistency)

How to Make Egg Curry

- To begin making the Quick & Easy Egg Curry Recipe, Firstly we will Boil the eggs. Once cooked, peel them and set aside. Optionally, you can make small slits or shallow cuts on the eggs to allow the flavors to seep in.

- Add the finely chopped onions and sauté until they turn golden brown.

- Add the minced garlic and grated ginger. Sauté until the raw smell disappears.

- Add the pureed tomatoes and slit green chilies to the pan. Cook until the oil starts to separate from the mixture.

- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for a few minutes until the spices are well incorporated.

- Add the boiled eggs to the gravy. Gently coat them with the spice mixture.

- Add water to the pan. Bring to a boil, then reduce the heat and simmer for about 5-10 minutes until the gravy thickens to your desired consistency.

- Sprinkle garam masala over the curry. Mix well and simmer for an additional minute.

- Turn off the heat and garnish with freshly chopped coriander leaves.

- Serve hot with rice, roti, or naan.