If you’re looking for a comforting, satisfying dish that’s packed with flavor and still simple enough for a weeknight dinner, Egg Curry is a total winner. It’s hearty, protein-rich, and full of warm spices that even picky eaters tend to enjoy (especially if you serve it with rice or warm naan to soak up that luscious sauce!).
This has been a family favorite in our kitchen—it’s budget-friendly, nourishing, and incredibly customizable. The boiled eggs soak up the spiced tomato-based gravy so beautifully, and leftovers are chef’s kiss the next day.
Let’s make your kitchen smell amazing. 🍅🥚✨
🛒 What You’ll Need
Ingredients:
- 6 large eggs
- 2 tablespoons oil (vegetable or ghee)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 medium tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1½ cups water (or more for thinner curry)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
👩🍳 Pro Tips for Perfect Egg Curry
- Use older eggs for easier peeling after boiling.
- Sauté onions well until golden brown for a richer curry base.
- Score or lightly fry the boiled eggs for extra flavor and color.
- Adjust spice level by reducing chili powder or adding a splash of cream.
- Leftovers are even better—make it a day ahead for deeper flavor!
🛠 Tools You’ll Need
- Saucepan (for boiling eggs)
- Skillet or sauté pan
- Knife & cutting board
- Grater (for ginger)
- Wooden spoon
- Measuring spoons
🔄 Substitutions & Variations
- Tomatoes: Use canned tomatoes or tomato puree for convenience.
- Spices: Curry powder can be used in place of individual spices in a pinch.
- Add-ins: Stir in spinach, peas, or potatoes for extra bulk.
- Creamy version: Add a splash of coconut milk or cream at the end for a milder curry.
⏰ Make Ahead Tips
- Boil and peel eggs ahead of time and store in the fridge for up to 3 days.
- Make curry base in advance and reheat with eggs before serving.
👩🍳 How to Make Egg Curry
1. Boil the Eggs
Place 6 eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, turn off heat, and let sit for 10–12 minutes. Cool in ice water and peel.
2. Prep the Curry Base
In a skillet, heat 2 tablespoons oil over medium heat. Add chopped onion and sauté until golden. Stir in garlic and ginger and cook for another minute.
3. Add Spices and Tomatoes
Stir in cumin, coriander, turmeric, chili powder, and salt. Cook for 30 seconds, then add chopped tomatoes. Cook until the tomatoes break down and oil begins to separate.
4. Add Water and Simmer
Pour in 1½ cups water, stir, and bring to a simmer. Let it cook for 5–7 minutes until slightly thickened.
5. Add Eggs and Finish with Garam Masala
Cut the boiled eggs in half or leave whole. Gently place into the curry. Sprinkle in garam masala and simmer another 2–3 minutes.
6. Garnish and Serve
Top with fresh cilantro and serve hot with rice or naan.
🧊 Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Reheat gently on the stove or microwave, adding a splash of water if needed.
- Not freezer-friendly – boiled eggs can become rubbery when frozen.
🍽 Time to Tuck In!
This comforting Egg Curry is the kind of meal that makes the whole kitchen smell amazing and brings everyone to the table. It’s simple, nourishing, and flexible enough to fit any family’s preferences.
Tried it? Let me know if your family loved it—or if you added your own twist! Leave a comment below, I’d love to hear from you! 💬🍛❤️
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