Indian Egg Curry
Creamy, spiced curry with tender boiled eggs
Ingredients
Instructions
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Prepare the eggsPlace eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to ice water, then peel. Make small slits on the eggs with a knife to allow the curry to penetrate.
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Temper the spicesHeat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown, about 5-6 minutes.
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Create the curry baseAdd ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears. Add the tomato puree and cook until oil starts to separate, about 5 minutes.
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Add dry spicesAdd turmeric, coriander powder, red chili powder, and salt. Mix well and cook for 2 minutes. Lower the heat and add the whisked yogurt, stirring continuously to prevent curdling.
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Simmer the curryAdd water and bring the curry to a simmer. Cover and cook for 5 minutes, allowing the flavors to meld. Adjust consistency by adding more water if needed.
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Add the eggsGently place the prepared eggs in the curry and simmer for 5 more minutes. Sprinkle garam masala over the curry and stir gently to combine.
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Finish and serveGarnish with fresh cilantro. Cut the eggs in half if desired before serving. Serve hot with steamed rice, naan, or roti.
Nutritional Information
320
Calories
per serving
16
Protein
g per serving
14
Carbohydrates
g per serving
22
Total Fat
g per serving
6
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
580
Sodium
mg per serving
12
Vitamin C
% daily value
15
Iron
% daily value
Indian Egg Curry is Also Known As
Anda Curry, Egg Masala, Dimer Jhol, Muttai Kuzhambu or Baida Curry
