Egg Pouch Curry
A unique twist on the classic Indian egg curry! Whole eggs are gently poached in a rich, spiced tomato-onion gravy, creating tender 'pouches' with perfectly cooked yolks. It's a flavorful one-pan meal, perfect with roti or rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Gravy Base
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they sizzle and become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 2
Step 2
- a.Cook the Masala
- b.Reduce the heat to low. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 30 seconds to prevent burning.
- c.Immediately pour in the tomato puree and add the salt and optional sugar. Mix everything well.
- d.Increase the heat to medium and cook the masala, stirring frequently, for about 8-10 minutes. Continue until the mixture thickens and you see oil separating from the sides of the pan.
- 3
Step 3
- a.Simmer the Gravy
- b.Pour in 1.5 cups of warm water and stir to combine, scraping any bits from the bottom of the pan.
- c.Bring the gravy to a gentle boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 5-7 minutes for the flavors to meld together.
- 4
Step 4
- a.Create the Egg Pouches
- b.Uncover the pan and ensure the gravy is at a very gentle simmer, not a rolling boil. This is crucial for the eggs to set properly.
- c.Crack one egg into a small bowl. Gently lower the bowl to the surface of the gravy and slide the egg in.
- d.Repeat this process for the remaining eggs, spacing them out evenly in the pan.
- e.Do not stir the gravy after adding the eggs.
- 5
Step 5
- a.Poach the Eggs
- b.Cover the pan with a lid and let the eggs poach on low heat for 5-7 minutes.
- c.For runny yolks, cook for 5 minutes. For firm, set yolks, cook for 7-8 minutes. The whites should be completely opaque and set.
- d.You can gently spoon some hot gravy over the yolks during the last minute of cooking to help them set on top.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala and crushed kasuri methi evenly over the curry.
- c.Garnish with freshly chopped coriander leaves.
- d.Let it rest for 2 minutes before serving. To serve, carefully spoon out each egg pouch with a generous amount of gravy.
- e.Serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan to give each egg enough space to cook without merging into the others.
- 2Cracking each egg into a small bowl first is the secret to gently sliding it into the curry without breaking the yolk.
- 3Maintain a very low simmer when poaching the eggs. A vigorous boil will cause the egg whites to disperse and break apart.
- 4For a richer, creamier gravy, you can add 2 tablespoons of cashew paste or heavy cream along with the water in Step 3.
- 5If your gravy becomes too thick, add a splash of hot water to reach your desired consistency before adding the eggs.
- 6To check for doneness, gently touch an egg white with a spoon. If it's firm and opaque, the egg is cooked.
Adapt it for your goals.
Creamier Curry
Stir in 1/4 cup of full-fat coconut milk or a paste made from 10 soaked cashews at the end of Step 3 for a richer, creamier texture.
Add VegetablesAdd Vegetables
Add 1/2 cup of green peas or par-boiled potato cubes to the gravy and simmer for a few minutes before adding the eggs to make it more wholesome.
Spicier VersionSpicier Version
Increase the amount of green chilies to 3-4, or add 1/4 teaspoon of black pepper powder along with the other powdered spices for an extra kick.
Punjabi StylePunjabi Style
Use ghee instead of oil and add a tablespoon of beaten curd (yogurt) to the masala after the tomatoes have cooked down for a tangy, authentic Punjabi flavor.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Antioxidants
Tomatoes provide lycopene, while spices like turmeric offer curcumin. These powerful antioxidants help combat oxidative stress and inflammation in the body.
Boosts Immunity
The blend of spices like turmeric, cumin, and coriander, along with ginger and garlic, contains compounds known for their immune-boosting and anti-inflammatory properties.
Frequently asked questions
One serving of Egg Pouch Curry contains approximately 220-250 calories, excluding any accompaniments like rice or roti. The exact count can vary based on the type of oil and amount used.