Egg Curry
Egg curry is a delightful dish that combines hard-boiled eggs in a spicy, aromatic sauce made from tomatoes, onions, and a blend of spices. This comforting meal is perfect for any occasion, whether you’re cooking for your family or entertaining guests. With its rich flavors and satisfying texture, egg curry is a must-try for any curry lover. Let’s dive into how to create this mouthwatering dish!
Ingredients
- 4 large eggs
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving of egg curry (1/4 of the recipe) contains approximately 300 calories, 20g protein, 22g fat, 6g carbohydrates, and 2g fiber. This nutritional breakdown is for one person.
Step-by-Step Cooking Process
- Boil the eggs for 10-12 minutes until hard-boiled, then cool and peel them.
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Add pureed tomatoes and cook until oil separates.
- Mix in turmeric, red chili, coriander powder, and salt, cooking for a few minutes.
- Gently add the boiled eggs, coating them with the sauce.
- Sprinkle garam masala and stir carefully.
- Cook for an additional 5 minutes, allowing flavors to meld.
- Garnish with fresh coriander leaves before serving.
Alternative Ingredients
You can substitute fresh tomatoes with canned tomato puree for convenience. Additionally, if you prefer a vegetarian version, you can replace eggs with paneer or tofu for a delightful twist.
Serving and Pairings
Egg curry pairs wonderfully with steamed basmati rice, naan, or chapati. For a complete meal, serve it alongside a fresh salad or raita to balance the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in a microwave. Freezing is not recommended, as the texture may change when thawed.
Cooking Mistakes
- Overcooking the eggs can make them rubbery.
- Not sautéing the onions long enough can result in a raw taste.
- Adding too much salt can overpower the dish.
- Skipping the garnishing step can diminish presentation.
- Not allowing the sauce to cook thoroughly can lead to an unbalanced flavor.
Helpful Tips
- For extra creaminess, add a splash of coconut milk.
- Adjust spice levels according to your preference.
- Use fresh spices for better flavor.
- Cook the curry a day ahead for enhanced flavors.
FAQs
Can I make egg curry in advance?
Yes, egg curry can be made a day in advance. The flavors will deepen and improve overnight, making it even tastier when reheated.
What can I substitute for tomatoes?
If you dislike tomatoes, you can use yogurt or cream for a different base. Keep in mind this will alter the flavor profile.
Is egg curry spicy?
The spice level can be adjusted by modifying the amount of red chili powder used. For milder curry, reduce the quantity or omit it entirely.
Can I use other proteins instead of eggs?
Yes, you can substitute eggs with paneer, chicken, or chickpeas for a different protein option.
How can I make this dish vegan?
To make a vegan version, replace eggs with tofu and use coconut milk instead of cream for a rich texture.
Conclusion
Egg curry is a delightful dish that brings warmth and flavor to your table. Its simplicity and versatility make it an excellent choice for any meal. Whether enjoyed with rice or bread, this curry is sure to impress and satisfy everyone’s palate.
Egg Curry
Ingredients
- 4 large eggs
- 2 tablespoons oil
- 1 onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Boil the eggs for 10-12 minutes until hard-boiled, then cool and peel them.
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Add pureed tomatoes and cook until oil separates.
- Mix in turmeric, red chili, coriander powder, and salt, cooking for a few minutes.
- Gently add the boiled eggs, coating them with the sauce.
- Sprinkle garam masala and stir carefully.
- Cook for an additional 5 minutes, allowing flavors to meld.
- Garnish with fresh coriander leaves before serving.
