Wednesday, 20 August 2014

Egg Curry

Delicious and easy to make egg curry to pair with flat breads / steamed rice. Hard boiled eggs are smothered in red onion and tomato based gravy. Good thing is that this can be made in a jiffy and it is so versatile to make. You can adjust onions, tomatoes and chilli according to your taste.


  • 4 Large Eggs
  • 2 Tablespoon Oil
  • 2 Medium Sized Red onions - chop 1 and 1/2 onions roughly for grinding and chop 1/2 onions finely
  • 2 ripe tomatoes - quartered
  • 4 Garlic Cloves
  • 1 inch Ginger piece
  • 1 Green Chilli - slit in the middle
  • 2 tablespoons Cilantro leaves
  • 1 Teaspoon Red chilli powder / paprika powder / freshly ground black pepper ( adjust according to your taste; if you adding ground black pepper then the color of the gravy will be slightly different than how it looks on the above picture. However the curry will taste equally good with ground black pepper too)
  • 1/4 Teaspoon Turmeric powder


1. Keep eggs outside refrigerator overnight and bring it to room temperature.
Soft boil eggs and carefully peel remove their outer skin. Make sure not to break the egg. Cut them in halves and set aside
2. In a pan, heat 1 teaspoon oil. When the oil is hot, add 1 and 1/2 red onions chopped roughly , 2 ripe tomatoes , garlic, ginger and green chilli and cilantro leaves
3. Fry on medium flame until the onions have a nice char and caramelized and the tomatoes are mushy
4. Let the onions and tomatoes cool completely. Then grind it to fine paste
5. In a different pan, heat 1 tablespoon oil. When the oil is hot, add 1/2 finely chopped onions and fry until the onions are translucent
6. Then add the ground paste we have from step number 4
7. Fry this paste in oil on low flame for 7 to 8 minutes until the oil separates from the mixture and the raw smell of garlic and ginger would have gone at this stage
8. Now add red chilli powder, turmeric powder and 1 tablespoon water
and sauté the mixture for a minute
9. Add 1 and 1/2 cups of water to this masala and add salt to taste. Bring it to boil and simmer the gravy for 10 minutes or until it thickens to desired consistency
10. Serving : Pour the curry in the serving bowl and arrange the boiled eggs on the top of the gravy and gently dip/ submerge the eggs in the gravy. Garnish with chopped cilantro leaves and serve hot with flat breads /  steamed rice

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