Description
A simple yet deeply flavorful dish that marries hard-boiled eggs with a rich, spiced gravy, originating from South Asia.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons oil (coconut or vegetable)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup coconut milk
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Hard boil the eggs. Place them in a pot with cold water, bring to a boil, and then let them simmer for about 9-12 minutes. Once cooked, cool them down in an ice bath, peel, and set aside.
- Sauté the onions. Heat oil in a pan over medium heat. When hot, add the chopped onions. Sauté until they turn translucent, which will take about 3-4 minutes.
- Add ginger-garlic paste and chilies. Stir in the ginger-garlic paste and slit green chilies. Cook for an additional minute to release their flavors.
- Incorporate tomatoes. Now add the pureed tomatoes to the pan. Cook this down, stirring often, until the oil starts to separate from the mixture.
- Season with spices. Sprinkle in the turmeric powder, red chili powder, and salt. Mix well to combine all the spices and allow it to cook for another minute.
- Add boiled eggs. Gently place the boiled eggs into the pan. Coat them with the spiced mixture, ensuring the eggs get enveloped in flavor.
- Pour in the coconut milk. Add the coconut milk to the pan. Allow the curry to simmer for about 5 minutes.
- Finish the dish. Finally, sprinkle garam masala on top and garnish with fresh coriander leaves.
- Serve hot. Dish out the curry warm over steamed rice or alongside your choice of bread.
Notes
Use fresh spices for best flavor. Adjust spice levels according to taste. Can add curry leaves for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: egg curry, Indian cuisine, vegetarian recipes, quick meals, protein-rich meals