Egg Curry
Simple to make, budget-friendly, and packed with flavour!
Ingredients:
For the eggs:
- 6 eggs, hard-boiled and peeled
- ¼ tsp turmeric powder
- ¼ tsp salt
- 1 Tbsp oil (for frying)
For the curry:
- 2 Tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2 medium onions, finely chopped
- 1 Tbsp ginger-garlic paste
- 2 large tomatoes, pureed or finely chopped
- 2 green chilies, slit
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 1 ½ cups water
- Fresh coriander for garnish
How To Make Egg Curry
- Lightly score the boiled eggs with a knife so they absorb the flavours.
- Heat oil in a pan, add turmeric and salt.
- Add the eggs and lightly fry until golden spots appear.
- Remove and set aside.
- In the same pan heat 2 Tbsp oil.
- Add cumin seeds and bay leaf.
- Cook until fragrant, add chopped onions.
- Sauté until golden brown.
- Stir in the ginger-garlic paste and cook until the raw smell disappears.
- Add turmeric, red chili powder, coriander powder, and a pinch of salt.
- Cook for 30 seconds, then add the tomato puree and green chilies.
- Cook until the oil separates from the masala (about 8–10 minutes).
- Add water and bring to a boil.
- Lower the heat and carefully place the fried eggs into the curry.
- Simmer for 8–10 minutes so the eggs soak in the flavour.