Spicy Egg Curry Recipe
A flavorful and warming dish featuring hard-boiled eggs simmered in a rich, spicy tomato and onion gravy. Perfect for a quick and satisfying dinner.
Yield: 4
Calories: 280kcal
Materials
- 6 large Eggs
- 2 medium Red Onions, chopped
- 2 large Tomatoes, chopped
- 1 tbsp Ginger Garlic Paste
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- 1 tsp Garam Masala
- 3 tbsp Cooking Oil
- 2 tbsp Fresh Cilantro, chopped
Instructions
- Place eggs in a pot and cover with water. Bring to a boil, then turn off heat and let sit for 10 minutes. Peel and set aside.
- Heat oil in a pan. Sauté chopped onions until they turn golden brown.
- Add ginger garlic paste and sauté for 1 minute until fragrant.
- Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes are soft and oil separates.
- Pour in 1 cup of water and bring to a simmer to create a thick gravy.
- Make small slits in the boiled eggs and add them to the gravy. Sprinkle garam masala.
- Simmer for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- Use fresh eggs for the best firm texture.
- Fry onions until dark brown for a rich color.
- Make small slits in eggs to absorb the gravy.
- Use fresh ginger and garlic for the best smell.
- Add a splash of water if the sauce dries.
- Sauté spices on low heat so they do not burn.
- Let the curry sit for ten minutes before eating.