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Egg Curry in bowl with plates to side

Egg Curry

Safira
A popular Indian Egg Curry served with roti or rice. This is a spiced, aromatic and delicious recipe that is perfect for a healthy mid week meal.
5 from 1 vote
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Cook Time 35 minutes
Boiling Eggs 12 minutes
Total Time 35 minutes
Course Dinner
Cuisine Indian
Calories 230 kcal

Ingredients
  

  • 6 - 8 Eggs
  • 2 tbsp Oil
  • 5 Peppercorns
  • 2 Onions diced
  • 1.5 inch Ginger crushed
  • 4 - 6 cloves Garlic
  • 350 ml Plum Tomatoes pureed
  • 1 tbsp Dried Fenugerek Leaves optional
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Cumin Powder
  • 1.5 tsp Coriander Powder
  • Salt
  • 1 tbsp Curry Powder optional (I like Madras)
  • 1 flat tsp Garam Masala Powder
  • Coriander to garnish

Instructions
 

  • Carefully put the eggs to boil on one side in a pot of simmering water. Cook until hard boiled (8 - 12 minutes). Allow to cool, remove shell, cut in half. Set aside. 
  • Meanwhile, heat oil in a pan on medium heat. Once oil is hot, add peppercorns. Saute for a few seconds till fragrant and then add onions. Cook covered on low heat for 10 minutes before adding ginger, garlic and green chilli. Cook for a couple of minutes, then add tomatoes and fenugreek leaves.
  • Cook covered on low heat for 10 - 15 minutes before adding spices. Add a splash of water to the pot.
  • Cook covered on low for 5 - 6 minutes.
  • Add Garam Masala and Curry Powder. Cook for 2 minutes.
  • Add Eggs and cover and cook on low for a further 2 - 3 minutes.
  • Garnish with Coriander and serve with roti or rice if you prefer.

Notes

Adding Potatoes/Peas - You can add potatoes or peas to the recipe. If adding potatoes, chop into 1 inch cubes and boil with peas for 10 - 15 minutes beforehand. Then add into the curry with the eggs.
Frying Eggs - You can shallow fry the eggs in a couple of tablespoons of oil (shelled and still whole) with a little turmeric and chilli rubbed on to them for a couple of minutes before adding them to the curry. 
Full or Half - You can leave the eggs whole in this curry if you prefer.
Onions - While cooking onion, sprinkle in a big pinch of salt. This helps them to cook them quicker.
Spices Burning - If you are worried about burning spices after adding them to the pan, add a splash of water in with the spices.
Nutritional Info - Is for 6 people.

Nutrition

Calories: 230kcalCarbohydrates: 10gProtein: 14gFat: 15gSaturated Fat: 4gCholesterol: 382mgSodium: 153mgPotassium: 386mgFiber: 2gSugar: 4gVitamin A: 1051IUVitamin C: 12mgCalcium: 94mgIron: 3mg
Keyword Anda Curry, Beda Curry, Egg Curry
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