Description
Hey friend! This Indian Egg Curry is pure comfort in a bowl—soft-boiled eggs cradled in a rich, spiced tomato-onion gravy. It’s hearty, flavorful, and surprisingly simple to make. Whether you’re serving it with rice, roti, or naan, every bite feels like a warm hug from the inside out.
Ingredients
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6 hard-boiled eggs, peeled (pricked lightly with a fork)
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2 tbsp neutral oil (vegetable or avocado)
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1/2 tsp cumin seeds
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1 large onion, finely chopped
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1 tbsp ginger-garlic paste
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2 tomatoes, finely chopped or pureed
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1/2 tsp turmeric powder
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1 tsp coriander powder
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1/2 tsp red chili powder (adjust to taste)
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1/2 tsp garam masala
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Salt to taste
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1/2–3/4 cup water (adjust for desired gravy consistency)
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Fresh cilantro for garnish
Tips:
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For richer curry, stir in 1/4 cup coconut milk or cream at the end.
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Add baby spinach in the last 2 minutes for extra greens.
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Use Kashmiri chili powder for mild, bright color without too much heat.
Instructions
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Boil & Prep Eggs
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Boil eggs in covered water for 10–12 minutes, then plunge into ice water.
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Peel, and lightly prick eggs with a fork so they soak up the curry flavors.
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Bloom Spices
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Heat oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
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Caramelize Onions
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Add onions and cook slowly, stirring occasionally, until golden-brown (8–10 min).
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Add Ginger-Garlic
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Stir in ginger-garlic paste and cook 1 min until fragrant.
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Cook Tomatoes
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Add tomatoes and cook until soft and oil separates from the mixture (5–8 min).
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Add Spices
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Reduce heat to low. Stir in turmeric, coriander, chili powder, and salt. Cook 1–2 min to toast spices and remove raw flavor.
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Simmer Gravy
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Add 1/2 cup water and stir. Simmer 2–3 min. Adjust consistency with extra water if needed.
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Add Eggs
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Gently place eggs into the gravy. Spoon sauce over them and simmer 5–7 min for flavors to meld.
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Finish
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Turn off heat. Sprinkle garam masala and garnish with fresh cilantro.
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Serving Suggestions
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Serve with steamed basmati rice, warm roti, or naan.
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Optional sides: cucumber raita or a simple onion-cucumber salad.
Notes
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Too thin? Simmer longer or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
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Too spicy? Add yogurt, coconut milk, or extra tomatoes to balance heat.
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Spices taste raw? Make sure they’re cooked thoroughly in oil/tomato before adding water.