Egg curry is a flavorful and satisfying Indian dish made with hard-boiled eggs cooked in a rich and aromatic gravy. A step-by-step guide on how to make egg curry:
Ingredients:
For the Eggs:
- 6 hard-boiled eggs, peeled and cut in half lengthwise
- A pinch of salt
- A pinch of red chili powder (optional)
For the Curry:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, slit (adjust to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika or Kashmiri red chili powder (for color)
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground fenugreek seeds (kasuri methi, optional)
- Salt to taste
- Fresh cilantro leaves for garnish (optional)
Instructions:
1. Hard-Boil the Eggs:
- Place the eggs in a saucepan, cover them with water, and add a pinch of salt and red chili powder (if using).
- Bring the water to a boil, then reduce the heat and simmer for about 10-12 minutes.
- Remove the eggs from the water, cool them in cold water, and then peel and cut them in half lengthwise. Set aside.
2. Prepare the Curry Base:
- Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.
- Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle for a few seconds until they release their aroma.
- Stir in the finely chopped onions and sauté until they become soft and translucent, which takes about 5-7 minutes.
- Add 1 tablespoon of ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
- Add the ground spices: 1 teaspoon of ground coriander, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground paprika (or Kashmiri red chili powder), and salt. Mix well and cook for about 2 minutes.
- Now, add the finely chopped tomatoes and 1 green chili. Cook until the tomatoes turn soft and start to break down, which takes about 5-7 minutes.
3. Heat Oil:
- In a large skillet or pan, heat the vegetable oil over medium heat.
4. Add Cumin Seeds:
- Add cumin seeds to the hot oil and let them sizzle for a few seconds until they release their aroma.
5. Sauté Onions:
- Add the finely chopped onions and sauté until they become soft and translucent, which takes about 5-7 minutes.
6. Add Ginger-Garlic Paste:
- Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
7. Add Dry Spices:
- Add ground coriander, ground turmeric, ground cumin, ground paprika (or Kashmiri red chili powder), and salt. Mix well and cook for about 2 minutes.
8. Add Tomatoes:
- Add the finely chopped tomatoes and green chili. Cook until the tomatoes turn soft and start to break down, which takes about 5-7 minutes.
9. Blend the Mixture:
- Once the tomatoes have softened, turn off the heat and let the mixture cool slightly.
- Transfer the mixture to a blender or food processor and blend it into a smooth paste. You can add a little water if needed.
10. Return to the Pan:
- Return the blended mixture to the pan and cook it over medium heat for another 3-4 minutes. This helps to further cook and thicken the curry base.
11. Add Water:
- Add 1 to 1.5 cups of water to the curry base and mix well. Adjust the quantity of water to achieve your desired curry consistency.
12. Simmer the Curry:
- Bring the curry to a simmer and cook for about 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
13. Add Garam Masala and Fenugreek:
- Stir in garam masala and ground fenugreek seeds (kasuri methi) for added flavor. Cook for another minute.
14. Add Eggs:
- Gently add the halved hard-boiled eggs to the simmering curry.
15. Simmer with Eggs:
- Let the eggs simmer in the curry for another 5 minutes to absorb the flavors.
16. Garnish and Serve:
- Garnish the egg curry with fresh cilantro leaves (optional).
- Serve your delicious egg curry hot with steamed rice or Indian bread (such as naan or roti).
Enjoy your homemade egg curry, packed with rich and aromatic flavors!