Egg Curry
Hard-boiled eggs simmered in a boldly spiced tomato-onion gravy, served with basmati rice or naan. A satisfying, protein-rich vegetarian dinner that comes together in under 40 minutes.
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Ingredients
- 8 large eggs, hard-boiled, peeled
- 3 tbsp vegetable oil
- 2 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 cups canned crushed tomatoes
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kashmiri chili powder (or mild chili powder)
- 1/2 tsp garam masala
- 1 tsp salt
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Score each 8 hard-boiled, peeled large eggs lightly with a knife or fork so the gravy can penetrate, then set aside.
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2
Heat 3 tbsp vegetable oil in a large skillet or saucepan over medium-high heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
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3
Add 2 medium finely diced yellow onion and cook, stirring often, until deep golden brown, about 8 to 10 minutes.
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4
Stir in 4 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 minute until the raw smell is gone.
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5
Add 1/2 tsp ground turmeric, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp Kashmiri chili powder (or mild chili powder). Stir and cook the spices for 30 seconds.
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6
Pour in 2 cups canned crushed tomatoes and 1 tsp salt. Cook, stirring occasionally, until the oil separates from the masala and the mixture darkens, about 8 minutes.
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7
Add 1/2 cup water and stir to combine. Nestle the scored large eggs into the gravy and simmer gently for 5 minutes so the eggs absorb the spices.
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8
Sprinkle 1/2 tsp garam masala over the curry, taste and adjust salt. Garnish with 1/4 cup chopped fresh cilantro and serve hot with rice or naan.
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