Spicy Indian Egg Curry Recipe
45 minutes
1117 reads
About Spicy Indian Egg Curry Recipe
Dive into the vibrant flavors of India with this authentic Spicy Egg Curry recipe! Tender eggs simmer in a rich, aromatic gravy bursting with ginger, garlic, onions, and tangy tomatoes. The unique fragrance of kasuri methi (dried fenugreek leaves) adds a delightful earthy complexity, balancing the spice perfectly.This comforting dish is incredibly easy to make, yet delivers an explosion of taste in every bite. Whether you're a seasoned curry cook or a beginner, this recipe is sure to become a family favorite.Serve your Spicy Egg Curry hot with fluffy basmati rice, warm naan bread, or roti for a truly satisfying Indian meal. Prepare to be amazed by the depth of flavor!
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Eggs
- 6 Egg
For the Spice Paste
For the Curry
- 2 tbsp Onion can be made from finely chopped onions, paste
- 1 cup Tomato Puree
- 0.5 tsp Fenugreek dried, powdered
- 1.5 tsp Salt adjust to taste
- 2 tsp Chili Powder adjust to your spice preference, red
- 1 tsp Turmeric also known as haldi
- 1 tbsp Coriander also known as dhania, powder
- 2 Cardamom also known as elaichi, pods
- 1 stick Cinnamon
- 1 tsp Cumin also known as jeera, seeds
- 0.5 tsp Garam Masala
- 1 tbsp Coriander for garnishing
- 1 cup Clarified Butter or vegetable oil
- 2 cup Water
Instructions
Prepare the Eggs
- Boil the eggs for 10-12 minutes. Once cool, peel and set aside.
Fry the Eggs
- Heat 1 tablespoon of ghee in a pan over medium heat. Gently fry the eggs until they are lightly golden brown. Set aside.
Sauté Aromatics and Spices
- In the same pan, add the remaining ghee and cumin seeds. Once the seeds begin to splutter, add the ginger and garlic paste and sauté for 1 minute until fragrant.
Build the Curry
- Add the onion paste and sauté until golden brown (about 5 minutes). Stir in the red chili powder, turmeric powder, coriander powder, cardamom pods, and cinnamon stick. Cook for 1 minute, stirring constantly. Then add the tomato puree and cook until the oil separates from the mixture (about 5-7 minutes).
Combine and Simmer
- Stir in the kasuri methi, salt, and fried eggs. Mix well. Pour in 2 cups of water, bring to a gentle simmer, then cover and cook for 5-8 minutes, or until the sauce has thickened slightly.
Garnish and Serve
- Remove from heat. Garnish with fresh coriander leaves. Serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for the Best Spicy Egg Curry
- For a smoother curry, blend the ginger, garlic, and onion mixture in a food processor before cooking.
- Adjust the amount of red chili powder to control the level of spiciness according to your preference.
- If you don't have ghee, you can substitute with vegetable oil or coconut oil.
- For an extra layer of flavor, add a pinch of asafoetida (hing) along with the cumin seeds.
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Recipe Nutrition
Calories: 516kcalCarbohydrates: 4gProtein: 14gFat: 50gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gSodium: 1140mgFiber: 1gSugar: 2g
Hem Lata Srivastava
Articles: 200
5 Comments
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What a delicious idea! Thanks for sharing.
I’m excited to try this recipe!
I’m loving this recipe already!
This looks incredible! Thank you.
Looks so flavorful! Thanks for posting.