Egg curry is a savory Indian dish featuring hard-boiled eggs cooked in a flavorful and aromatic gravy. The curry base consists of a blend of onions, tomatoes, ginger, garlic, and spices like turmeric, chili powder, garam masala, and more, simmered to create a rich and fragrant sauce. Halved hard-boiled eggs are gently cooked in this seasoned gravy until they absorb the flavors. Garnished with fresh cilantro, this comforting dish is often served hot with rice, naan, or bread, offering a delightful balance of spices and textures, making it a popular choice for meals across India.
Here’s a detailed recipe for making a delicious Egg Curry:
Ingredients:
- 6 hard-boiled eggs, peeled and cut in half lengthwise
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise (adjust to spice preference)
- 1-inch piece of ginger, grated or finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 cup coconut milk (optional)
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro (coriander leaves) for garnish
Instructions:
- Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter for a few seconds.
- Add chopped onions and sauté until they turn golden brown.
- Add grated ginger and minced garlic. Sauté for a couple of minutes until the raw aroma disappears.
- Add chopped tomatoes and green chilies. Cook until the tomatoes break down and the mixture turns mushy.
- Add turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Stir well to combine the spices with the onion-tomato mixture.
- Pour in the coconut milk (if using) and stir to combine. If not using coconut milk, you can add water to achieve the desired consistency.
- Allow the curry base to simmer for a few minutes until the flavors meld together.
- Gently place the halved hard-boiled eggs into the curry, ensuring they are submerged in the sauce.
- Let the eggs simmer in the curry for 5-7 minutes on low heat, allowing them to absorb the flavors.
- Taste and adjust the seasoning if needed.
- Garnish the egg curry with freshly chopped cilantro leaves.
- Serve the egg curry hot with steamed rice, naan, or bread of your choice.
Feel free to adjust the spice levels and thickness of the curry according to your preference. This savory Egg Curry offers a delightful blend of spices and makes for a satisfying meal.
