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Egg Curry

Hard boiled eggs in an onion and tomato gravy made with whole spices. Perfect dish to dunk bread or parathas or pour over a bed of Basmati rice.
Prep Time30 minutes
Cook Time20 minutes
Course: Brunch, Curry
Cuisine: Indian
Keyword: egg curry, eggs
Servings: 4
Author: Madhavi

Ingredients

  • 8 eggs hard boiled, peeled and sliced in half
  • 2 tbsp oil

For the gravy

  • 1 cup onions finely chopped
  • 1 cup tomatoes finely chopped or 2 tbsp tomato paste
  • 2 tsp garlic minced
  • 1 tsp ginger grated
  • 1/2 cup cilantro, chopped leaves and stems
  • 5 curry leaves, chopped if available

Whole spices

  • 2 bay leaves whole
  • 1 red chili whole, dried
  • 1 inch cinnamon broken into small pieces
  • 3 cloves
  • 1 tsp cumin seeds

Dried spice powders

  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1.5 tsp coriander powder
  • 1.5 tsp salt to taste
  • 1 tsp garam masala

Instructions

To hard boil eggs

  • Place the eggs in a medium pan and cover with water.
    Add 1 tsp salt.Bring the water to boil and allow the eggs to cook in the boiling water for 12 mins.
    Turn off the heat and allow to cool.
    Remove from the pan and peel when cooled.
    Set aside.

Finely chop

  • 1 cup onions
    1 cup tomatoes (sub with 2 tbsp tomato paste)
    2 tsp freshly minced garlic
    1 tsp freshly grated ginger
    1/2 cup chopped cilantro, leaves and stems
    5 small curry leaves (if available)
  • Heat 2 tbsp oil in a pan or wok
  • Add the whole spices:
    2 whole bay leaves
    1 whole dried red chili
    1" cinnamon
    3 whole cloves
    1 tsp cumin seeds
    Allow them to crackle and spit.
  • Add dried spice powders:
    1 tsp turmeric
    1 tsp red chili
    1.5 tsp coriander
    Sauté for 30 secs, allowing the spices to bloom.
  • Add the grated ginger and garlic, sauté till light brown.
    Add the chopped onions and sauté till transparent.
    Add the chopped tomatoes and chopped herbs.
    Sauté till well cooked and the entire gravy comes together.
  • Slice the peeled eggs in half and slide them into the gravy.
  • Add:
    1/2 cup water if needed or the gravy is too thick
    1.5 tsp salt (to taste)
    1 tsp garam masala
    Cover and simmer for 10 minutes till the eggs have absorbed some of the gravy.
  • Serve hot with parathas, naans, rotis, bread or on a bed of rice.