Indian Egg Curry

Experience the warmth of Indian flavors with this Spiced Egg Curry, featuring perfectly cooked eggs simmered in a rich tomato sauce infused with aromatic spices. Topped with a dollop of creamy yogurt and fresh cilantro, this dish pairs beautifully with naan or steamed rice.

Author

Bebe Size

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Cuisine

Indian

Ingredients

• 8 large eggs
• 2 Tbsp. ghee or neutral oil
• 1 1/4 tsp. turmeric, divided
• 1-2 tsp chili powder (Kashmiri or cayenne), to taste
• 1/2 Tbsp. cumin seed
• 1 small onion, finely chopped
• 3 cloves garlic, minced or grated
• 1 inch piece ginger, minced or grated
• 1 Tbsp. garam masala
• 1 tsp ground coriander
• 1 1/2 cups tomato puree or grated plum tomatoes
• 2 Tbsp. full-fat yogurt (not Greek)
• 3/4 cup water
• Cilantro leaves, for garnish
• Naan or steamed white rice, for serving

Directions

1. In a medium saucepan, bring water to a boil. Gently add the eggs and cook for about 10-12 minutes for hard-boiled eggs. Once done, transfer them to an ice bath for 5 minutes to cool. Peel the eggs and set aside.
2. In a large skillet, heat the ghee (or oil) over medium heat. Add the cumin seeds and sauté until they begin to sizzle, about 30 seconds.
3. Add the finely chopped onion to the skillet and cook until golden brown, approximately 5-7 minutes. Stir occasionally to prevent burning.
4. Stir in the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
5. Add 1 teaspoon of turmeric, chili powder (to taste), garam masala, and ground coriander. Cook the spices for about 1 minute, stirring constantly to release their flavors.
6. Pour in the tomato puree (or grated tomatoes) and mix well. Let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
7. Add the remaining 1/4 teaspoon of turmeric and water to the sauce, stirring to combine. Bring to a simmer and cook for another 5 minutes.
8. Carefully add the peeled eggs to the sauce, spooning some sauce over them. Allow them to simmer in the sauce for about 3-5 minutes to absorb the flavors.
9. Remove the skillet from heat and stir in the full-fat yogurt until well combined.
10. Serve the curry hot, garnished with fresh cilantro leaves. Enjoy it with naan or steamed white rice.