Quick and Simple Egg Curry Recipe
Egg curry is a beloved Indian dish that combines the richness of boiled eggs with a vibrant, spiced curry sauce. It’s an easy-to-make dish, packed with aromatic spices and rich flavors. Whether you’re looking for a quick weeknight meal or a comforting dish for a Sunday brunch, this Quick and Simple Egg Curry is sure to delight your taste buds. It pairs perfectly with steamed rice, carrot salad, and a side of boondi raita for a complete and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (hard boiled) | 4 |
| Tomatoes (cooked and pureed) | 6 |
| Turmeric Powder (Haldi) | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Red Chilli Powder | ½ tsp |
| Sugar | ½ tsp |
| Salt | To taste |
| Fresh Coriander (Dhania) Leaves | A few leaves (chopped) |
| Sunflower Oil | For cooking |
| Onion | 1 (roughly chopped) |
| Ginger | 1 inch (roughly chopped) |
| Garlic | 3 cloves |
| Green Chillies | 2 (slit) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 12g |
| Carbohydrates | 16g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 600mg |
| Sugars | 5g |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Instructions
Step 1: Boil the Eggs
- Begin by boiling the eggs. Place the eggs in a saucepan and cover them with enough water to submerge them completely.
- Bring the water to a boil and cook the eggs for 12 to 15 minutes until they are hard-boiled. You’ll know they’re ready when you see a small crack in the outer shell.
- Once done, remove the eggs from the boiling water and let them cool. After cooling, peel off the shells and set the eggs aside.
Step 2: Prepare the Curry Base
- In a wok or deep pan, heat 2 tablespoons of sunflower oil over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté these ingredients for about 3-4 minutes until the raw smell of the garlic fades, and the onions turn golden brown.
- Once the onions are cooked, add the turmeric powder, garam masala powder, coriander powder, and red chilli powder. Stir well to combine all the spices with the onions. Let the mixture cook for another 3-4 minutes, allowing the spices to release their flavors.
Step 3: Add Tomato Puree
- Once the spice mixture has cooked, add the pureed tomatoes into the wok. Stir the mixture and let it simmer for about 5 minutes, until the tomatoes blend in with the spices and form a thick curry base.
Step 4: Add Sugar, Salt, and Eggs
- Now, add the sugar and salt to the curry. Stir to combine.
- Gently add the peeled, hard-boiled eggs into the curry mixture, ensuring that they are well coated with the sauce. Simmer the curry, covered, for 10 to 15 minutes. This will allow the eggs to absorb the flavors of the curry.
Step 5: Adjust the Curry Consistency
- Taste the curry and adjust the salt, sugar, and spice levels to suit your preference. If you like a thinner consistency, feel free to add some water to the curry and mix well.
Step 6: Garnish and Serve
- Once the eggs are fully coated in the curry and the sauce reaches your desired consistency, stir in the freshly chopped coriander leaves.
- Serve your Quick and Simple Egg Curry hot, along with steamed rice, a fresh carrot salad, and a refreshing boondi raita.
Tips for the Perfect Egg Curry:
- For added richness, you can add a splash of cream or coconut milk towards the end of cooking.
- Adjust the level of spiciness by adding more or less green chillies or red chilli powder, depending on your preference.
- To make the curry even more flavorful, try adding a pinch of kasuri methi (dried fenugreek leaves) for an earthy aroma.
This egg curry recipe is simple yet incredibly delicious, making it the perfect go-to dish for a quick weeknight meal or a hearty weekend brunch. Enjoy the combination of aromatic spices and the creamy texture of the tomato gravy.
