Quick Egg Curry
A simple, home-style egg curry with a light tomato-onion gravy, ready in under 25 minutes. Perfect for a quick, protein-packed weekday meal, this low-calorie version is ideal for healthy eating and meal prep.
For 4 servings
Prepare the eggs and base.
- If not already done, hard boil the eggs for 10 minutes, then peel and set aside.
- Make 2-3 shallow slits on each boiled egg so they can absorb the gravy.
- Finely chop the onion and puree the tomatoes.
TIPBoiling eggs in advance saves time. You can keep them refrigerated for a few days.Build the aromatic base.
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds and let them splutter for about 30 seconds.
- Add the chopped onion and sauté until it turns soft and light golden brown, about 4-5 minutes.
TIPCook the onions well until golden for a deeper, sweeter flavor in the gravy.Cook the masalas.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Stir in the tomato puree.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Cook the masala on medium-low heat for 4-5 minutes, until it thickens and you see oil starting to separate at the edges.
Create the gravy and add eggs.
- Pour in 1 cup of water and stir everything together, scraping any bits from the bottom of the pan.
- Bring the gravy to a gentle boil.
- Carefully add the slit boiled eggs to the gravy.
Simmer to combine flavors.
Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the masala.
TIPDon't boil rapidly, a gentle simmer is key to preventing the gravy from becoming too thin and allows flavors to meld.Finish and garnish the curry.
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a gentle stir.
Serve hot.
Let the curry rest for a few minutes before serving. It tastes best with roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Making slits in the eggs is crucial for them to absorb the gravy's flavor.
- 2For a richer flavor (and more calories), you can lightly fry the boiled eggs in 1/2 tsp of oil with a pinch of turmeric and chili powder before adding them to the gravy.
- 3If you prefer a perfectly smooth gravy, you can blend the onion-tomato masala before adding water.
- 4Adjust the amount of water to get your desired gravy consistency. Add less for a thick masala, more for a thinner curry.
- 5This curry stores well in the refrigerator for up to 3 days, making it great for meal prep.
Frequently asked questions
Yes, this version of egg curry is very healthy. It's high in protein from the eggs and low in calories and fat because it uses minimal oil. The spices also offer various health benefits.
