Get ready to embark on a mouthwatering adventure that will transform your ordinary dinner into an extraordinary Indian feast! Our Egg Masala Indian Egg Curry is not just a recipe—it's a flavor explosion that combines the richness of perfectly boiled eggs with a vibrant, spice-packed masala that will transport you straight to the bustling streets of India. Whether you're a spice lover, a curry enthusiast, or simply someone looking to expand their culinary horizons, this recipe promises to be your new go-to comfort food that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing the hard-boiled eggs. Place the eggs in a pot of water, bring to a boil, and let them cook for about 9-12 minutes. Once cooked, transfer the eggs to a bowl of cold water to stop the cooking process. Once cooled, peel the eggs and set them aside.
- In a large pan or skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onions until they turn golden brown, which should take about 5-7 minutes.
- Add the ginger-garlic paste to the pan and sauté for another 1-2 minutes until the raw smell disappears.
- Next, add the pureed tomatoes to the pan. Cook the mixture for about 5-7 minutes, stirring occasionally, until the oil starts to separate from the tomato mixture.
- Now, add the turmeric powder, red chili powder, and salt to taste. Mix well and cook for another 2-3 minutes, allowing the spices to blend with the tomato mixture.
- Carefully add the hard-boiled eggs to the pan. You can either keep them whole or cut them in half for better absorption of flavors. Gently stir to coat the eggs with the masala.
- Sprinkle the garam masala over the curry and mix gently. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Once the curry is ready, remove it from heat and garnish with freshly chopped coriander leaves.
- Serve the Egg Masala Indian Egg Curry hot with steamed rice, naan, or chapati for a delightful meal.
Tips
- Egg Perfection: For the best results, use room temperature eggs and ensure they're not overcooked. The ideal hard-boiled egg should have a firm but creamy yolk.
- Spice Management: Toast your whole spices briefly before grinding to enhance their flavor profile. If you're sensitive to heat, adjust the red chili powder to suit your taste.
- Onion Technique: Take your time caramelizing the onions—this builds a deep, rich flavor base for your curry. Patience is key!
- Fresh is Best: Use fresh ginger-garlic paste if possible. The difference in flavor is remarkable compared to store-bought versions.
- Garnish Game: Don't skip the fresh coriander—it adds a bright, fresh note that cuts through the richness of the curry.
- Make-Ahead Magic: This curry tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
