Egg Curry
Egg curry is a delightful dish bursting with flavors that brings warmth and comfort to your table. This recipe showcases perfectly boiled eggs simmered in a fragrant, spicy sauce made from tomatoes, onions, and a blend of aromatic spices. Whether served with rice or flatbreads, egg curry makes for a satisfying meal that’s easy to prepare and sure to impress your family and friends.
Ingredients
– 4 boiled eggs
– 2 tablespoons oil
– 1 large onion, finely chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili 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 about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving of egg curry (1/4 of the total) contains approximately 300 calories, 20g protein, 15g fat, 25g carbohydrates, and is rich in vitamins and minerals.
Step-by-Step Cooking Process
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Stir in the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook for 2 minutes.
5. Pour in the tomato puree and cook until the oil separates.
6. Add turmeric, red chili powder, and salt; mix well.
7. Carefully add the boiled eggs, coating them with the sauce.
8. Sprinkle garam masala and stir gently.
9. Simmer for 5-7 minutes to allow flavors to meld.
10. Garnish with fresh coriander leaves before serving.
Alternative Ingredients
You can substitute boiled eggs with paneer for a vegetarian option or use tofu for a vegan version. Additionally, coconut milk can be added for a creamier texture.
Serving and Pairings
Egg curry pairs beautifully with steamed basmati rice, naan, or chapati. You can also serve it with a side of cucumber raita for a refreshing contrast.
Storage and Reheating
Store leftover egg curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. While it can be frozen, the texture of the eggs may change upon thawing.
Cooking Mistakes
- Not boiling the eggs properly can lead to a rubbery texture.
- Overcooking the onions can impart a bitter taste.
- Not allowing the spices to bloom can result in a bland curry.
- Skipping the garnishing can make the dish visually unappealing.
- Adding too much salt early can make the curry overly salty.
Helpful Tips
- Use freshly ground spices for enhanced flavor.
- Adjust the spice levels based on your preference.
- Let the curry sit for a while to deepen the flavors.
- Experiment with different herbs for garnishing.
FAQs
Can I make egg curry in advance?
Yes, you can prepare the curry in advance and reheat it when ready to serve. The flavors will improve after sitting.
What can I use instead of tomatoes?
You can use yogurt or coconut milk for a different base, but the flavor will change significantly.
How do I make egg curry less spicy?
To reduce spiciness, use less chili powder and add more cream or yogurt to balance the heat.
Is egg curry suitable for meal prep?
Absolutely! Egg curry stores well and can be portioned out for quick meals throughout the week.
Can I add vegetables to egg curry?
Yes, adding vegetables like peas or bell peppers can enhance the dish’s nutritional value and flavor.
Conclusion
Egg curry is a versatile and satisfying dish perfect for any occasion. With its rich flavors and easy preparation, it’s sure to become a favorite in your culinary repertoire. Enjoy this delightful meal with family and friends!
Egg Curry
Ingredients
- 4 boiled eggs
- 2 tablespoons oil
- 1 large onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Stir in the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes.
- Pour in the tomato puree and cook until the oil separates.
- Add turmeric, red chili powder, and salt; mix well.
- Carefully add the boiled eggs, coating them with the sauce.
- Sprinkle garam masala and stir gently.
- Simmer for 5-7 minutes to allow flavors to meld.
- Garnish with fresh coriander leaves before serving.