Indian Egg Curry

Authentic Indian Egg Curry Recipe - A Flavorful Journey to India

Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Indian Egg Curry is a flavorful and spicy dish that is popular in Indian cuisine. It is made with boiled eggs cooked in a rich and aromatic gravy made with tomatoes, onions, and a blend of spices. This dish is perfect for a hearty and satisfying meal.

History

Egg curry has been a staple in Indian cuisine for centuries. Eggs are a versatile ingredient that can be easily incorporated into various dishes. The combination of eggs with a spicy curry sauce is a classic Indian preparation that is loved by many.

Ingredients

6 boiled eggs
2 tomatoes - finely chopped
3 onions - finely chopped
2 tsp ginger-garlic paste
2 tsp turmeric powder
0.5 tbsp chili powder
0.5 tbsp coriander powder
2 tsp cumin powder
1 tbsp oil
1 cup water
1 tbsp curry leaves - chopped
salt to taste

Egg roast

0.25 tbsp chili powder
1 tsp turmeric powder
0.5 tbsp coriander powder
1 tsp cumin powder
1-0.5 tsp salt
3-4 spoons water

Masala

How to prepare

De-shell and cool the boiled eggs.
Make slits across the eggs without breaking them and retain their shape.
Mix the spices for the egg roast into a thick paste and apply it over the eggs, sliding a little into the incisions.
Fry the eggs with 0.5 tbsp of oil in a small kadai. Set aside the roasted eggs.
Heat oil in a kadai. Once heated, add the whole masalas and curry leaves, allowing them to splutter.
Add the onions and let them sweat. Sprinkle a little salt and cook covered for 5-10 minutes over medium heat.
Keep an eye on it to prevent burning. When the onions turn brown, add the ginger-garlic paste and cook until the raw smell disappears.
Add the chopped tomatoes and cook for another 5-8 minutes.
Add turmeric powder, chili powder, and coriander powder to the onion-tomato mixture.
Sauté until the raw smell disappears and the oil separates from the mixture.
Add 1 cup of water and cook covered for 5 minutes. If needed, add an additional 0.5 - 1 cup of water and cook until done.
Now add the roasted eggs and spoon the curry into the incisions. Continue cooking.
Sprinkle cumin powder and adjust salt to taste.
Serve hot with rice, roti, chapati, dosa, appam, or even simple bread.

Variations

Add vegetables like bell peppers, peas, or potatoes to the curry for added texture and flavor.
For a creamier curry, add coconut milk or yogurt to the gravy.
You can also make a dry version of this dish by reducing the amount of gravy.

Cooking Tips & Tricks

Make sure to cool the boiled eggs before using them in the curry to prevent them from breaking.

- To enhance the flavor of the curry, roast the eggs with a spice paste before adding them to the gravy.

- Adjust the spice levels according to your preference by adding more or less chili powder.

- For a creamier curry, you can add a splash of coconut milk or cream towards the end of cooking.

Serving Suggestions

Indian Egg Curry can be served with steamed rice, roti, naan, or bread. It can also be enjoyed with dosa or appam for a South Indian twist.

Cooking Techniques

Boil the eggs until they are cooked through but still slightly soft in the center.

- Roast the eggs with a spice paste to enhance their flavor before adding them to the curry.

- Cook the onions and tomatoes until they are soft and well-cooked to develop the flavors of the curry.

Ingredient Substitutions

You can use tofu or paneer instead of eggs for a vegetarian version of this dish.

- Substitute ghee for oil for a richer flavor.

- Use canned tomatoes if fresh ones are not available.

Make Ahead Tips

You can prepare the curry ahead of time and reheat it before serving. The flavors will develop even more if the curry is allowed to sit for a few hours before serving.

Presentation Ideas

Garnish the curry with fresh cilantro leaves, sliced green chilies, and a dollop of yogurt for a colorful and appetizing presentation.

Pairing Recommendations

Indian Egg Curry pairs well with a side of cucumber raita, pickles, or papad for a complete meal. A refreshing glass of lassi or buttermilk is the perfect drink to accompany this spicy dish.

Storage and Reheating Instructions

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat until warmed through before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This recipe contains eggs and may not be suitable for those with egg allergies.

Summary

Indian Egg Curry is a nutritious dish that is high in protein and essential vitamins and minerals. It is a satisfying and flavorful meal that can be enjoyed as part of a balanced diet.

Summary

Indian Egg Curry is a delicious and satisfying dish that is perfect for a comforting meal. With its rich and aromatic gravy, this dish is sure to be a hit with your family and friends. Enjoy this flavorful curry with rice, roti, or bread for a truly satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Indian Egg Curry. It was many years ago, when I was a young girl living in a small village in India. My grandmother, who was known for her delicious and flavorful cooking, had just returned from a trip to a neighboring village where she had learned this recipe from a local woman.

As soon as she walked through the door, I could smell the fragrant aromas of spices wafting through the air. I knew that she had something special to share with us. She gathered us all around in the kitchen and began to explain how to make the dish.

The first step was to boil the eggs until they were perfectly cooked. While the eggs were boiling, she started preparing the curry sauce. She heated some oil in a pan and added a mix of spices - cumin, coriander, turmeric, and garam masala. The kitchen was filled with the rich scents of the spices as they sizzled and blended together.

Next, she added finely chopped onions, garlic, and ginger to the pan. The onions caramelized and turned a golden brown, releasing their sweet aroma. Then she poured in a can of diced tomatoes and let the mixture simmer until it thickened.

Once the sauce was ready, she carefully peeled the boiled eggs and sliced them in half. She gently placed each half into the curry sauce, making sure they were coated with the rich, flavorful mixture. She let the dish simmer for a few more minutes, allowing the eggs to soak up all the delicious flavors.

Finally, she sprinkled some fresh cilantro on top and served the Indian Egg Curry with steamed rice and warm, fluffy naan bread. As soon as I took the first bite, I was transported to a world of exotic flavors and comforting spices. The creamy sauce and tender eggs melted in my mouth, leaving behind a warm feeling of satisfaction and contentment.

From that moment on, Indian Egg Curry became a staple in our household. My grandmother would make it for special occasions, family gatherings, or simply when we craved a taste of home. Each time she made it, she would reminisce about the day she learned the recipe and the kind woman who had shared it with her.

Over the years, I have made Indian Egg Curry countless times for my own family and friends. I have added my own twists and variations to the recipe, but the core flavors and techniques remain the same. Every time I make it, I feel a connection to my roots and a sense of gratitude for the culinary traditions that have been passed down through generations.

As I sit here reflecting on that day so many years ago, I am filled with a deep sense of nostalgia and appreciation for the simple yet profound joy that cooking can bring. The recipe for Indian Egg Curry is not just a dish to me, but a reminder of the love, tradition, and connection that food can create. And for that, I am forever grateful.