North IndianEasy
Simple Egg Curry
POPULARITY
0.0/5
TASTE SCORE
8/10
A light, homestyle curry with boiled eggs in a simple onion-tomato gravy, avoiding heavy creams and fats.
SERVINGS
1
INGREDIENTS
For 1 serving
NUTRITION · PER SERVING
238
238
CALORIES · 1 BOWL
Protein14g · 24%
Carbs8g · 13%
Fat17g · 64%
Fiber2g
Sodium452mg
Potassium483mg
Phosphorus237mg
INSTRUCTIONS
6 steps. 20 minutes total.
6 STEPS
- 1
Place eggs in a small saucepan, cover with water, and bring to a boil
- a.Cook for 10 minutes. Drain, cool in cold water, and peel.
- 2
Step 2
- a.While eggs cook, finely chop the onion and tomato.
- 3
Heat oil in a pan over medium heat
- a.Add the chopped onion and sauté until translucent.
- 4
Add ginger-garlic paste and cook for one minute until fragrant
- a.Add the chopped tomato and cook until soft.
- 5
Stir in turmeric, chili powder, and coriander powder
- a.Cook for 2 minutes, then add 3/4 cup of water and salt. Bring to a simmer.
- 6
Make a few shallow slits in the boiled eggs and add them to the gravy
- a.Simmer for 5 minutes. Sprinkle with garam masala before serving.
PRO TIPS
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil eggs perfectly to avoid rubbery whites; a 7-8 minute boil is ideal.
- 2Sauté onions until golden brown for a rich, sweet base to the curry.
- 3Adjust red chili powder to your preference for a milder or spicier kick.
PAIRS WELL WITH