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Indian Egg Gravy

Indian Egg Gravy Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 6 hard-boiled eggs, peeled
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ to 1 tsp red chili powder
  • 1 cup tomato puree
  • ½ cup water
  • ½ tsp garam masala
  • Salt, to taste
  • Handful of fresh cilantro, roughly chopped

Method
 

  1. Warm the oil in a wide skillet over medium heat, add cumin seeds, and sizzle for 30 seconds. Add the onion and cook for 10–12 minutes until deep golden.
  2. Stir in the ginger-garlic paste and cook for 1 minute. Add the turmeric, chili powder, and coriander, and cook for 30 seconds.
  3. Pour in the tomato puree and water. Stir, cover, and simmer for 8–10 minutes until the oil separates.
  4. Slide the eggs into the gravy, add garam masala and salt, and warm through for 2–3 minutes. Finish with cilantro and serve.

Notes

You can boil the eggs up to two days ahead. Let them come to room temperature before adding them to the hot gravy, or they may cool it down too fast and seize the sauce. The gravy tastes even better the next day.