Marwari Egg Curry

Name: Marwari Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 tsp cumin seeds; 2 pcs bay leaf; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp fennel powder; 1 pinch garam masala; 1 pinch asafoetida; 0.5 tsp salt; 2 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a warmly spiced onion-tomato gravy with the earthy, robust flavors typical of Marwari home cooking. It is rich enough to feel special, yet simple enough for a family meal.

PREP

15m

COOK

30m

SERVES

1 KATORI

225 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard-cooked. Cool, peel, and keep them ready for the curry.
prep · ~5 min
Prepare the masala ingredients.
1.Finely chop the onions and tomatoes.
2.Grate the ginger and crush the garlic.
3.Slit the green chilies and chop the coriander leaves.
saute · ~2 min
Lightly fry the boiled eggs.
Heat 1 tbsp mustard oil in a kadai and add the boiled eggs with a small pinch of turmeric powder. Turn them for 1 to 2 minutes until lightly blistered, then remove.
TIPPrick the eggs lightly with a fork before frying so they absorb the masala better.
temper · ~1 min
Make the base tempering.
1.Heat the remaining mustard oil until it reaches smoking point, then lower the heat slightly.
2.Add cumin seeds and bay leaves.
3.Add asafoetida and let it bloom for a few seconds.
TIPHeating mustard oil well removes its raw sharpness and gives the curry a deeper traditional flavor.
saute · ~12 min
Cook the onion masala.
1.Add the chopped onions and cook until golden brown, about 6 to 7 minutes.
2.Add ginger, garlic, and green chilies and sauté for 1 minute.
3.Add tomatoes, salt, turmeric powder, red chili powder, coriander powder, and fennel powder.
4.Cook until the tomatoes soften and the oil starts to separate.
TIPCook the onions properly before adding tomatoes; this gives the gravy its depth and balance.
simmer · ~10 min
Simmer the curry with the eggs.
Add water and bring the masala to a gentle simmer. Return the fried eggs to the pan, cover, and cook for 8 to 10 minutes so the gravy thickens slightly and the eggs take on the flavor.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves, then give the curry a gentle stir.
serve
Serve the curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs lightly before frying so the masala seeps in without splitting them.
2
Let the mustard oil reach smoking point first, then reduce the heat to tame its raw pungency.
3
Brown the onions well rather than just softening them; this gives the gravy its deeper Marwari-style body.
4
Cook the tomato-spice mixture until oil separates, or the curry can taste sharp and underdone.
5
Keep the simmer gentle after adding eggs so they stay intact and the gravy thickens evenly.
6
This curry tastes even better after 20 to 30 minutes of resting, when the eggs absorb the spiced gravy.
7
Reheat on low heat with a splash of water if needed, since the onion-tomato gravy thickens as it sits.