This quick and easy Egg Curry recipe is going to be the best one you have ever tasted! Dishes with eggs are popular around the world, and Egg Curry is no exception. This recipe is also known as Egg Masala which is an Indian delicacy!
For the eggs
- 12 Large Boiled Eggs
- 1 tsp Kashmiri Chili Powder
- ¼ tsp Tumeric Powder
- Salt to taste
- 1 tbsp Oil
For the Curry
- 3-4 tbsp Oil
- 1 (2 cups) Large Onion, chopped
- 2-inch Ginger, chopped
- 5-6 Garlic Cloves
- 2 (2 cups) Tomatoes, chopped
- 2-3 tbsp Oil
- 2 Bay Leaves
- 2-inch Cinnamon Stick
- 3 Cardamon Pods
- 6 Cloves
- 2 tbsp Kashmiri Chilli Powder
- 1½ tsp Turmeric Powder
- 1½ tsp Coriander Powder
- 1½ tsp Cumin powder
- 1½ cups Water
- 2 Green Chilies
- 2 tsp Lemon Juice
- 1 cup Coconut Milk
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tsp Sugar
- 1 tbsp Coriander, finely chopped
- Start by making a few cuts on the white of the shelled boiled eggs. Place them in a bowl and season them with Kashmiri chili powder, turmeric powder, and salt. Swirl them around in the bowl so that they all get well coated with the spices.
- To a heated pan on medium heat, add a little oil and toss in the seasoned eggs. Gently sauté the eggs in the pan for about a minute or two so that they get a little crispy on the outside. Now take them out and place them on a plate and keep them aside for later.
- In the same pan add some more oil and toss in the onion and sauté till they begin to turn golden.
- Add sliced ginger and garlic and continue to sauté till the onions begin to look golden brown and the ginger and garlic lose their raw flavour.
- Toss in the diced tomatoes and continue sautéing till the tomatoes turn soft.
- Allow the onion-tomato mix to cool a bit, then transfer into a blender and blend into a smooth paste.
- Add some more oil to the pan and add the bay leaves, cinnamon stick, cardamom, and cloves. Sauté till they turn aromatic.
- Now lower the heat of the stove and add the Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Sauté for just about a minute.
- Add the onion-tomato paste and sauté till the oil begins to separate.
- To make the curry, add the water and give it a stir, then add the green chilies and lemon juice and give it another stir.
- It’s time to turn the heat back to medium and cover the pan and allow the curry to come to a boil.
- As soon as it comes to a boil, add the coconut milk and give it a mix.
- Season the curry with salt, garam masala, and sugar (optional). Give it a final mix, cover and let the curry come to a boil.
- You can now take the full spices out of the curry.
- Toss in the seasoned eggs and gently roll them around in the curry. Cover the pan with a lid and allow the curry to cook for another minute or two.
- The egg curry is ready, switch off the heat and garnish with finely chopped fresh cilantro.