Imagine a mouthwatering Indian dish that transforms simple eggs into a flavor-packed culinary masterpiece - without spending hours in the kitchen. This Quick Easy Egg Curry is your ticket to an authentic, restaurant-quality meal that will have your family and friends begging for seconds. Packed with aromatic spices and ready in just 25 minutes, this recipe proves that delicious, home-cooked Indian cuisine is within everyone's reach!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 hard-boiled eggs
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tsp ginger-garlic paste
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by preparing the hard-boiled eggs. If you haven't done so already, place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and remove it from heat, letting it sit for about 10-12 minutes. After that, transfer the eggs to cold water to stop the cooking process. Peel the eggs and set them aside.
- Heat 2 tablespoons of oil in a medium-sized pan over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion until it becomes translucent and lightly golden, which should take about 5 minutes.
- Add 1 teaspoon of ginger-garlic paste to the onions and sauté for another 1-2 minutes until the raw smell disappears and the mixture is fragrant.
- Next, add the chopped tomatoes to the pan and stir well. Cook the mixture until the tomatoes break down and become soft, about 3-4 minutes.
- Now, add the spices: 1 teaspoon of curry powder, 1/2 teaspoon of turmeric powder, and salt to taste. Mix everything thoroughly and cook for another 2 minutes, allowing the spices to blend well with the tomato-onion mixture.
- Carefully slice the hard-boiled eggs in half lengthwise. Gently place the egg halves, cut side down, into the pan with the curry sauce. Spoon some of the sauce over the eggs to coat them well.
- Let the egg curry simmer for about 3-5 minutes on low heat, allowing the flavors to meld together. Be careful not to stir too much to avoid breaking the eggs.
- Once done, remove the pan from heat. Garnish the egg curry with fresh cilantro leaves for added flavor and presentation.
- Serve the quick and easy egg curry hot with steamed rice or naan, and enjoy your delicious Indian meal!
Tips
- Use fresh, room-temperature eggs for easier peeling and more even boiling.
- Toast your spices briefly before adding tomatoes to enhance their flavor profile.
- For extra richness, you can add a splash of cream or coconut milk to the curry sauce.
- Be gentle when adding eggs to the sauce to prevent them from breaking.
- If you prefer a smoother sauce, you can blend the tomato-onion mixture before adding eggs.
- Adjust the spice level by increasing or decreasing the curry powder quantity.
- Fresh cilantro is key - chop it just before garnishing to maintain maximum flavor and aroma.
Nutrition Facts
Calories: 158kcal
Carbohydrates: 6g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 186mg
