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recipe image of eggs onions tomatoes ginger garlic turmeric coriander powder red chili powder garam masala cumin seeds green peas coconut milk curry leaves cilantro arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Easy Egg Curry

A comforting and quick egg curry recipe that is perfect for busy weeknights. This dish uses simple ingredients to create a flavorful meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 large Eggs Hard boiled and peeled
  • 2 large Onions Finely diced
  • 3 medium Tomatoes Pureed or finely chopped
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 tsp Cumin Seeds Toasted in hot oil
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder Adjust to taste
  • 1 tsp Garam Masala
  • 1 handful Fresh Cilantro Chopped
  • 2 tbsp Oil
  • 1 pinch Salt
  • 1 cup Water Warm

Equipment

  • skillet,
  • Mixing bowl

Method
 

Boil the Eggs
    Prepare the Base
      Add Aromatics
        Toast Spices
          Add Tomatoes
            Cook the Curry
              Finish

                Notes

                This egg curry is best served with steamed rice or warm naan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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