Indian · serves 2

Egg Curry

Boiled eggs turned into an actual dinner.

35 min Some work Contains egg

Ingredients

  • 6 eggs, boiled and peeled
  • 2 onions, paste
  • 3 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • 3 tbsp oil

Method

  1. Prick the boiled eggs with a fork, shallow fry with turmeric and salt until golden spots appear. Keep aside.
  2. Same oil: onion paste, cook 8 minutes until it browns.
  3. Ginger-garlic, then tomato puree and powders until the oil separates.
  4. Add 1.5 cups water, salt, simmer 10 minutes.
  5. Slide the eggs in, 5 minutes, garam masala, coriander.

Questions people ask about Egg Curry

How long does Egg Curry take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of eggs in Egg Curry?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Egg Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

What do you serve with Egg Curry?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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