Egg Curry Recipe – Authentic Indian Tomato & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Tomato & Spice Blend

Hey everyone! If you’re craving a comforting, flavorful curry that comes together quickly, you have to try my Egg Curry. It’s a classic Indian dish, and honestly, one of the first curries I really mastered when I started exploring my grandmother’s recipes. It’s perfect for a weeknight dinner, and the aroma while it’s simmering is just heavenly.

Why You’ll Love This Recipe

This Egg Curry is a winner for so many reasons! It’s incredibly easy to make – seriously, even if you’re new to Indian cooking, you can nail this. The sauce is rich and flavorful, with a beautiful blend of spices that isn’t overpowering. Plus, it’s a fantastic way to use up leftover hard-boiled eggs. It’s a total crowd-pleaser, and always disappears quickly when I make it for friends and family.

Ingredients

Here’s what you’ll need to create this delicious Egg Curry:

• 4 hard boiled and peeled eggs
• 2 teaspoons oil
• 1 ½ teaspoons cumin seeds
• ½ cup chopped onions
• 2 green chilies, chopped (adjust to your spice preference!)
• ½ teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• 1 ½ teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• ¾ cup tomato puree (about 180ml)
• ½ cup water (about 120ml)
• Salt to taste
• 4 teaspoons fresh cream
• 2 teaspoons green coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

• Garam Masala: This is the spice blend that gives Indian curries their signature warmth. Every family has their own blend, but a good quality garam masala is essential.
• Cumin Seeds: Don’t skip letting these crackle in the hot oil! It releases their amazing aroma and flavor. It’s a little step that makes a big difference.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the amount of green chilies and red chili powder to suit your taste. Some regions in India prefer a much hotter curry than others! My family likes a medium spice level, so I usually stick to 2 green chilies.
• Tomato Puree: Using a good quality tomato puree really makes the sauce shine. You can also use fresh tomatoes, blended into a puree, if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds. Listen for them to crackle – that’s when you know they’re ready!
2. Add the chopped onions and green chilies. Sauté for about 2 minutes, until the onions start to turn golden brown. Then, sprinkle in the turmeric powder and give it a good mix.
3. Now, add the ginger-garlic paste and cook for another 2 minutes, until you can really smell that fragrant aroma. This is where the magic starts to happen!
4. Time for the spice powders! Add the salt, red chili powder, coriander powder, and garam masala. Cook for just a minute, stirring constantly, so the spices don’t burn.
5. Stir in the tomato puree and cook for another minute. Then, pour in the water and mix everything well.
6. Cover the pan and let the sauce simmer for 5-7 minutes, stirring occasionally. You want it to thicken up nicely.
7. Gently add the boiled eggs to the sauce. Be careful not to break them! Gently coat them with the sauce.
8. Cover the pan again and cook for 2-3 minutes, allowing the eggs to absorb all those wonderful flavors.
9. Finally, stir in the fresh cream and cook for another 2 minutes. This adds a lovely richness to the curry.

Expert Tips

• Egg Perfection: To easily peel your hard-boiled eggs, shock them in cold water immediately after cooking. This helps separate the shell from the egg.
• Spice Bloom: Blooming the spices in hot oil is crucial for releasing their full flavor. Don’t rush this step!
• Simmer Time: Don’t be afraid to let the sauce simmer for a bit longer if you want it to thicken up even more.

Variations

• Vegan Adaptation: Swap the cream for a plant-based cream alternative (cashew cream works beautifully!). You can also use firm or extra-firm tofu, cubed and lightly fried, instead of eggs.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: As mentioned before, adjust the green chilies and red chili powder to your liking. A pinch of cayenne pepper can also add a nice kick.
• Festival Adaptations: This Egg Curry is a lovely addition to festive meals. My aunt always makes a larger batch for Diwali, and it’s always a hit!

Serving Suggestions

Serve this Egg Curry hot with naan, rice, roti, or any other flatbread. A sprinkle of fresh coriander leaves and a wedge of lemon add a lovely finishing touch. A side of raita (yogurt dip) can also help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. Can I use store-bought ginger-garlic paste?

Yes, absolutely! It’s a great time-saver. Just make sure it’s fresh and good quality.

2. What type of oil is best for making Egg Curry?

Vegetable oil, canola oil, or sunflower oil are all good choices. You can also use mustard oil for a more authentic flavor, but it has a strong taste that not everyone loves.

3. How can I adjust the spice level of this curry?

Reduce the amount of green chilies and red chili powder. You can also remove the seeds from the green chilies to make them milder.

4. Can I make this curry ahead of time?

Yes, you can! The flavors will actually meld together even more beautifully. Just add the eggs right before serving to prevent them from becoming rubbery.

5. What is the best way to peel hard-boiled eggs without damaging them?

Shocking the eggs in cold water immediately after boiling is the key! Also, gently tap the egg all over to create cracks in the shell before peeling.

Enjoy! I hope you love this Egg Curry as much as my family does. Let me know in the comments how it turns out for you!