Simple Egg Curry

Name: Simple Egg Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings (1 bowl each)
Cuisine: North Indian
Ingredients: 2 whole Large Eggs; 1.5 tsp Sunflower Oil; 0.5 medium Small Onion; 1 medium Medium Tomato; 1 tsp Ginger-Garlic Paste; 0.25 tsp Turmeric Powder; 0.25 tsp Red Chili Powder; 0.5 tsp Coriander Powder; 0.25 tsp Garam Masala; 0.125 tsp Salt

RATING

4.6/5(87)

TASTE SCORE

8/10

A light, homestyle curry with boiled eggs in a simple onion-tomato gravy, avoiding heavy creams and fats.

PREP

10m

COOK

20m

SERVES

1 BOWL

264 cal

SERVINGS

METHOD · 6 STEPS

Place eggs in a small saucepan, cover with water, and bring to a boil. Cook for 10 minutes. Drain, cool in cold water, and peel.
While eggs cook, finely chop the onion and tomato.
Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add ginger-garlic paste and cook for one minute until fragrant. Add the chopped tomato and cook until soft.
Stir in turmeric, chili powder, and coriander powder. Cook for 2 minutes, then add 3/4 cup of water and salt. Bring to a simmer.
Make a few shallow slits in the boiled eggs and add them to the gravy. Simmer for 5 minutes. Sprinkle with garam masala before serving.

PRO TIPS

What to keep in mind.

3 tips from the recipe — small details that make a real difference to the final dish.

1
Boil eggs perfectly to avoid rubbery whites; a 7-8 minute boil is ideal.
2
Sauté onions until golden brown for a rich, sweet base to the curry.
3
Adjust red chili powder to your preference for a milder or spicier kick.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

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Simple Egg Curry

For 1 serving

Place eggs in a small saucepan, cover with water, and bring to a boil. Cook for 10 minutes. Drain, cool in cold water, and peel.

While eggs cook, finely chop the onion and tomato.

Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.

Add ginger-garlic paste and cook for one minute until fragrant. Add the chopped tomato and cook until soft.

Stir in turmeric, chili powder, and coriander powder. Cook for 2 minutes, then add 3/4 cup of water and salt. Bring to a simmer.

Make a few shallow slits in the boiled eggs and add them to the gravy. Simmer for 5 minutes. Sprinkle with garam masala before serving.

What to keep in mind.

Complete meals featuring this recipe

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Vegetable Quinoa Pulao with Cucumber Raita

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