Egg Curry Recipe – Coconut Almond Masala Indian Style

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe – Coconut Almond Masala Indian Style

Introduction

Oh, egg curry! It’s one of those dishes that just feels like home, doesn’t it? I remember first making this when I was craving something comforting and flavorful, and honestly, it’s been a family favorite ever since. This isn’t your average egg curry, though. We’re taking things up a notch with a rich, creamy gravy made with coconut, almonds, and cashews. It’s a little bit special, a little bit indulgent, and totally worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Curry recipe is a delightful blend of flavors and textures. The creamy, nutty gravy perfectly complements the tender boiled eggs. It’s a relatively quick weeknight meal, but feels fancy enough for guests. Plus, the aromatic spices will fill your kitchen with the most incredible scent! It’s a comforting, flavorful dish that’s sure to become a new favorite.

Ingredients

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

• 3-4 boiled eggs
• 3 tablespoons oil
• 3-4 medium onions
• 3-4 slit green chillies
• 1 teaspoon ginger-garlic paste
• 6-7 medium tomatoes
• 1 teaspoon red chilli powder
• ?? teaspoon turmeric powder
• 2 tablespoons coconut paste
• 1 tablespoon almond paste
• 1 tablespoon cashewnut paste
• 2 tablespoons fresh coriander leaves
• ?? teaspoon roasted coriander seeds powder
• ?? teaspoon black pepper corn powder
• ?? teaspoon garam masala powder

Ingredient Notes

Let’s talk ingredients! The real star here is the combination of coconut, almond, and cashew pastes. They create a gravy that’s unbelievably rich and smooth. You can find these pastes pre-made in many Indian grocery stores, or easily make your own by blending the nuts with a little water.

A little note on chillies – I like to use slit green chillies for a nice, subtle heat. But feel free to adjust the quantity or use a different type of chilli depending on your spice preference. Some people love adding a pinch of Kashmiri chilli powder for a beautiful red color and mild flavour.

And don’t skimp on the coriander powder! Roasting the coriander seeds before grinding them really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Add the slit green chillies and sliced onions. Sauté until they turn a lovely golden brown – this is where the flavour base begins!
2. Now, add the ginger-garlic paste and cook for a minute or two until it becomes fragrant. You’ll know it’s ready when you can really smell that lovely aroma.
3. Time for the tomatoes! Add the chopped tomatoes, salt, red chilli powder, and turmeric powder. Cook until the tomatoes soften and break down – about 5-7 minutes.
4. Here comes the magic! Stir in the coconut, almond, and cashew pastes. Cook, stirring frequently, until the oil starts to separate from the masala. This is a sign that the gravy is coming together beautifully.
5. Pour in 3 cups of water. Add the fresh coriander leaves, roasted coriander powder, garam masala, and black pepper. Give everything a good mix and bring to a simmer.
6. Gently add the boiled eggs to the curry. Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the eggs to absorb all those wonderful flavours.
7. Taste and adjust the salt if needed. And that’s it! Serve hot with rice or pulao.

Expert Tips

• Don’t overcook the eggs! Perfectly boiled eggs should have a firm yolk but still be tender.
• For a smoother gravy, you can strain the masala after cooking the tomatoes.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• A pinch of sugar can balance the acidity of the tomatoes.

Variations

• Vegan Adaptation: Swap the eggs for firm tofu or chickpeas. They’ll soak up the flavour beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Want it milder? Reduce the amount of red chilli powder. For a fiery kick, add a pinch of cayenne pepper or use hotter green chillies.
• Festival Adaptations: This curry is lovely served during special occasions like Diwali or Eid. It pairs wonderfully with a spread of other festive dishes. My grandmother always made this for family gatherings!

Serving Suggestions

This Egg Curry is fantastic with:

• Steaming hot basmati rice.
• Fluffy pulao.
• Warm naan or roti for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.

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 flavours actually develop even more overnight!

FAQs

• What type of rice pairs best with this egg curry? Basmati rice is a classic choice, but jeera rice (cumin rice) also works wonderfully.
• Can I use store-bought pastes instead of making my own? Absolutely! Just make sure they’re good quality.
• How can I adjust the thickness of the gravy? Add more water to thin it out, or simmer uncovered to thicken it.
• What is the best way to boil eggs for curry so they don’t break? Start with cold water, bring to a boil, then reduce heat and simmer for 8-10 minutes. Immediately transfer to an ice bath to stop the cooking process.
• Can this curry be made ahead of time? Yes! The flavours actually improve after a day or two. Just add the boiled eggs when you’re ready to serve.