Egg Curry
Updated Jan. 17, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup neutral oil, such as grapeseed or canola
- 2medium yellow onions, chopped
- 6garlic cloves, finely chopped
- 1(2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
- 2small cinnamon sticks
- 6green cardamom pods
- 1teaspoon ground coriander
- ½teaspoon ground turmeric
- ½teaspoon whole black peppercorns
- 6Roma tomatoes, finely chopped
- 1teaspoon kosher salt
- ½teaspoon garam masala
- 6 to 8hard-boiled eggs, peeled
- Handful of small, tender fresh cilantro stems
Nutritional analysis per serving (4 servings)
285 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 11 grams protein; 564 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
- Step 2
Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in ½ cup water.
- Step 3
Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
Private Notes
Comments
As an Indian cook, here r my notes. PEEL the tomatoes before you chop them. The resulting sauce will have the right texture - without bits of tomato skin floating around. When the oil is hot, first put in the whole spices - cinnamon, cardamon and black pepper. Let them sizzle a minute, then add the onion. I added 1/2 tsp cumin powder and 1/4 tsp cayenne w the coriander and tumeric After bringing tomatoes and water to a boil, COVER the dish for 15 mins, stirring occasionally. Delish.
Perhaps more radical still, one could poach the eggs in the sauce, a la shakshuka, or have some mix of those with more traditional hard-boiled eggs. Everything is better with runny yolks! (Except to my kids, who are disgusted by them.)
This was very good along with some home made iron skillet Naan bread. I used 2 cans diced tomatoes instead of the Romas. I like my stuff pretty spicy so I was generous with garlic and ginger. Next time I think I will add a bit more of all spices. It is not too spicy at all and fantastic dipping the bread into the sauce.
Tejal’s recipe calls for one teaspoon of coriander. I was using a spice box with a loose lid and two cups of coriander fell in the pot (notice how I admit no responsibility for this mishap!). Was able to remove a lot and then using almond milk to temper the flavor, somehow this was salvaged. The entire kitchen and even a couple of the other things we made smelled like coriander. Reminds me of a Garfield cartoon where the waitress tells Jon the specials of the day and all are flambé this and flambé that. Turns out the kitchen was on fire!
Lovely comfort dish. I mixed this recipe with one from "Swasthi's Recipes," which has a bit more spice. Blended onion, ginger, garlic, & a bit of habanero into a paste (adding enough water to process); bloomed spices (incl. some chili) in oil; added paste; sauteed/cooked down; added tomato. Browned boiled eggs in oil before adding, per Swasthi. Finished with cilantro and sprinkle of amchar. Served with rice and roasted cauliflower.
Huge hit for everyone in the family, made exactly as written.
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