Green Egg Curry
A vibrant and flavorful curry where hard-boiled eggs are simmered in a luscious green gravy made from fresh cilantro, mint, and aromatic spices. A delicious twist on the classic egg curry, perfect with roti or rice.
For 4 servings
Boil and Prepare Eggs
- Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs.
- Gently make a few shallow slits on each boiled egg with a knife. This helps them absorb the gravy flavors. Set aside.
Create the Green Paste
- In a blender jar, combine the packed coriander leaves, mint leaves, green chilies, chopped ginger, and garlic cloves.
- Add 2-3 tablespoons of water, just enough to facilitate blending, and grind to a smooth, vibrant green paste. Set aside.
Cook the Curry Base
- Heat oil in a wide pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until fragrant.
- Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- Stir in the tomato puree and cook for 5-6 minutes until the mixture thickens and you see oil separating at the edges.
- Add the turmeric powder, coriander powder, and cumin powder. Sauté for another minute until the raw smell of the spices disappears.
Combine and Simmer
- Add the prepared green paste to the pan. Cook for 3-4 minutes, stirring continuously, until it darkens slightly in color.
- Reduce the heat to the lowest setting. Add the whisked curd and stir immediately and continuously for 1-2 minutes to prevent it from splitting.
- Once the curd is well incorporated, pour in 1 cup of water and add salt. Mix well and bring the gravy to a gentle simmer.
- Carefully add the slit boiled eggs to the gravy. Cover the pan and let it simmer for 5-7 minutes on low heat.
Finish and Serve
- Turn off the heat. Stir in the garam masala and crushed kasuri methi.
- Let the curry rest for 5 minutes to allow the flavors to meld.
- Garnish with fresh coriander if desired. Serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a brighter green color, you can blanch the coriander and mint leaves in hot water for 30 seconds and then immediately plunge them into ice water before making the paste.
- 2Ensure the curd is at room temperature and whisked well before adding it to the curry on low heat to prevent curdling.
- 3Making slits in the eggs is crucial for them to absorb the maximum flavor from the gravy.
- 4For a richer, creamier curry, you can add 2 tablespoons of cashew paste or fresh cream along with the water.
- 5The gravy will thicken as it cools. Adjust the consistency with a little hot water if needed before serving.
Adapt it for your goals.
Vegan
Replace eggs with pan-fried tofu cubes or boiled potatoes. Substitute dairy curd with a plant-based yogurt like coconut or cashew yogurt.
CreamierCreamier
Blend 10-12 soaked cashews with a little water to form a smooth paste. Add this paste to the gravy along with the water for a richer, creamier texture.
With VegetablesWith Vegetables
Add par-boiled vegetables like green peas, carrots, or potatoes to the curry along with the eggs to make it more wholesome.
SpicierSpicier
Increase the number of green chilies in the paste or add a pinch of red chili powder along with the other dry spices for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Antioxidants
The fresh coriander and mint leaves used in the green paste are packed with antioxidants, which help combat oxidative stress and reduce inflammation in the body.
Aids Digestion
Spices like ginger, garlic, and cumin seeds are known for their digestive properties. They can help stimulate digestive enzymes and promote better gut health.
Frequently asked questions
Yes, Green Egg Curry is a nutritious dish. Eggs are an excellent source of high-quality protein and essential vitamins. The green paste, made from coriander and mint, is rich in antioxidants and vitamins. Using moderate oil and fresh ingredients makes it a healthy choice for a main course.
