Indian Egg Curry Recipe – Cheap and Easy to Make
It’s true everyone, you can pretty much curry anything. I’m not sure exactly what the origins of this egg curry are but it seems that every part of India has a version (at least according to The Internet). Any time you would like to make a quick meal, this egg curry may be a go-to recipe. egg curry is also super cheap, easy to make, and really high in protein. All-around winner.
I know it seems strange to curry hard-boiled eggs but try it just once and then tell me you don’t like it. Though eggs are generally synonymous with breakfast (and you could definitely have this for a nice weekend brunch) we’ve always eaten this dish as a main lunch or dinner entree at home.
You might see some unfamiliar ingredients but if you walk into any Whole Foods-like store or an Indian grocery store, you can find anything on this list that’s not at a standard grocery store. The flavors are pretty strong in this dish, as they tend to be with Indian curries, so a simple bowl of white or brown rice is all you need!
2 servings | 280 calories | 15 g fat | 16 g protein
- 4 hard-boiled eggs
- 1 tbsp + 1 tsp olive oil
- 2 tbsp ginger/garlic paste (instructions included)
- 1/2 cup red onions, finely diced
- 1 tsp whole cumin seeds
- 2 bay leaves
- 1 medium tomato, diced
- 1/4 cup tomato sauce
- 1/2 tsp turmeric powder
- 1 tsp cayenne pepper
- 1 tsp garam masala powder
- 1/2 tsp cardamom powder (this is absolutely necessary, I mean it)
- 1 tsp salt (or to taste)
- 1 cup water
Ginger Garlic Paste
Generally speaking, ginger/garlic paste is simply 1 part ginger, 1 part garlic, and as much water as your blender needs to turn those two things into a smooth paste.
- Peel 5-6 large cloves of garlic and about the same amount of ginger root. Roughly dice the ginger root.
- Put the ginger and garlic in a blender with 1/4 cup water and blend!
- Begin by boiling and peeling the 4 eggs. Once eggs are prepped, cut 3-4 slits from the top to bottom (without exposing the yolk).
- Heat up a small pan with 1 tsp of olive oil. Brown the boiled eggs on all sides in this pan, about 4-5 minutes.
- In a larger pan, heat up the remaining 1 tbsp of olive oil on medium-high heat. Once the oil is hot add the cumin seeds, ginger/garlic paste, and diced onions. Cook this on medium heat for 5-7 minutes, or until the mixture starts to turn golden brown. Stir the pan once in a while to make sure it doesn’t stick to the bottom.
- Next, add the bay leaves, diced tomatoes, and tomato sauce. Let this cook on medium heat for 4-5 minutes, covered, and until the tomatoes have broken down some.
- Add in all the spices: turmeric, cayenne pepper, garam masala, cardamom powder, and salt. Mix well and let this cook for 2-3 minutes.
- Finally, add in the eggs and make sure they’re coated well with the sauce. Add about 3/4 cup of water to the pot, put a lid on it with a little vent, and let it simmer on low-medium heat for at least 10 minutes.
- Remove the lid and stir the pot to make sure nothing is stuck to the bottom. If the sauce has thickened, you’re done. If not, let it cook for another 5 or so minutes.
- Serve with rice and a side of something green!