Description
A comforting egg curry that transforms hard-boiled eggs into a flavorful dish with spices and creamy coconut milk.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons oil (coconut or vegetable)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Hard boil the eggs: Start by placing the eggs in a pot of cold water. Bring it to a boil, then reduce to a simmer for about 9-12 minutes. Once done, transfer them to an ice bath to cool down.
- Sauté onions: Heat oil in a pan over medium heat. Add finely chopped onions, cooking until they turn translucent, about 3-4 minutes.
- Add ginger-garlic paste and chilies: Stir in the ginger-garlic paste and slit green chilies, cooking for another minute.
- Incorporate pureed tomatoes: Mix in the pureed tomatoes, cooking until the oil separates from the mixture, about 5-6 minutes.
- Season with spices: Sprinkle in turmeric, red chili powder, and salt, mixing well.
- Add eggs: Gently add the boiled eggs to the pan, coating them in the spicy mixture.
- Pour in coconut milk: Add the coconut milk and let the curry simmer for about 5 minutes.
- Finish with garam masala: Just before serving, sprinkle in garam masala and stir gently.
- Garnish: Top with fresh coriander leaves before serving.
Notes
Adjust the spice levels according to your preference. Serve with rice or flatbreads for the best experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg
Keywords: egg curry, Indian curry, comfort food, quick meal, vegetarian recipe