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!