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Egg Curry Recipe Indian

Quick Indian Egg Curry Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 cup tomato puree
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • ½ tsp salt
  • ½ cup water
  • ¼ cup plain full-fat yogurt, whisked
  • 2 tbsp chopped cilantro

Method
 

  1. Heat oil and sizzle cumin seeds, then sauté onion until golden. Stir in ginger-garlic paste for 1 minute.
  2. Add tomato puree and all dry spices; cook until oil separates and sauce is glossy.
  3. Pour in water, bring to a simmer, and gently add boiled eggs. Spoon sauce over them and simmer 5 minutes.
  4. Remove from heat, stir in yogurt, and finish with cilantro. Serve immediately.

Notes

If you want a silkier sauce, blend the onion-tomato mixture with an immersion blender before adding water. Make sure the yogurt is at room temperature and the pan is off the heat so it incorporates without curdling.