Egg Curry - My Nani’s Recipe,made with boiled eggs simmered in a spiced tomato and onion gravy.

Egg Curry - My Nani’s Recipe

Egg Curry is a comforting and flavorful dish made with boiled eggs simmered in a spiced tomato and onion gravy. This traditional recipe from my Nani (grandmother) is simple yet packed with authentic Indian flavors.

Ingredients

• 6 eggs
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Boil the Eggs:

   • Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
   • Remove the eggs and transfer to a bowl of cold water. Once cool, peel the eggs and set aside.

2. Prepare the Curry:

   • Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
   • Add the finely chopped onions and green chilies. Sauté until the onions turn golden brown.
   • Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
   • Add the tomato puree and cook until the oil starts to separate from the mixture.

3. Spice the Curry:

   • Add turmeric powder, red chili powder, coriander powder, garam masala, and cumin powder. Cook for another 2-3 minutes, stirring well.
   • Add salt to taste.

4. Simmer the Eggs:

   • Make small slits in the boiled eggs to help them absorb the flavors. Add the eggs to the pan and gently stir to coat them with the gravy.
   • Pour in 1 cup of water and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the eggs to soak up the flavors.

5. Serve:

   • Garnish with freshly chopped cilantro.
   • Serve hot with steamed rice, roti, or naan.

Enjoy this traditional and delicious egg curry, a comforting dish that brings back the flavors of home!

Notes

If you wish, you can pan fry the egg before adding it to the curry. This adds a nice crispy layer to the egg.

Garam Masala flavour varies from household to household, so please adjust the quantity accordingly.

You can use the curry as a base and substitute boiled eggs for boiled veggies like potatoes, beans and carrot or even add chicken while cooking the curry.  

Nutrition

Calories: 346kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 284mg | Sodium: 124mg | Potassium: 874mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2470IU | Vitamin C: 99mg | Calcium: 129mg | Iron: 4mg