Eggs are one of the most delicious and versatile ingredients in my kitchen and they make for great a meal, breakfast, lunch or dinner. This easy egg curry recipe in particular, is a family favourite. If you love Indian food and are looking for a quick fix, this dish is for you.
Disclaimer: This post is #Sponsored by the Egg Farmers of Canada as part of the #WorldEggDay celebration. I have been compensated to share with you my fondness for all things egg. As always the recipe and opinions are all mine.
North-Indian style Easy Egg Curry
Egg curries are a traditional and aromatic way to cook with eggs. In this North Indian style dish, we first boil the eggs, then fry them in spices, and finally simmer in a delicately spiced sauce.
It sounds long and complicated, right?! I’ve got your back. Watch out for my shortcuts and tips to get this dish ready, even on a hectic weeknight. As always start with good ingredients – in this case, the humble egg.
My family loves curry in all forms. It’s all-season comfort food. My hubby though has one particular favourite. Anda curry. Anda is Hindi for eggs. Egg Curry. The version I am sharing today is satisfying and simple enough to turn around during the week. In this recipe, hard-boiled eggs are first fried and then simmered in a traditional onion, tomato, ginger, garlic sauce. Serve this dish piping hot with roti or naan but if you’re going Keto like my hubby, try the curry on quinoa or lettuce. It’s still a winner.
Why Egg Curry?
Eggs are a regular staple in India, and you’ll often find street carts piled high with carton after carton of eggs. People rushing to work will stop at these carts and have breakfast,
“Bhai, masala omelette dena.”
“Dude, one spicy omelette for me.”
Eggs aren’t limited to breakfast though or street food. They are flexible enough to be delicious at all times of day, especially in the form of this easy egg curry.
October 11 is #WorldEggDay. This is a global celebration of this humble food and of the farmers who work hard to make sure that our grocery shelves are packed with high-quality eggs. In support of this initiative, Egg Farmers of Canada have teamed up with celebrated Canadian chef, Chef Lynn Crawford to showcase the hard work done behind-the-scenes. This video has been created to mark this special day.
Do you love eggs? Celebrate World Egg Day by sharing your favourite dish with us. Tag me @MapleandMarigold and use the hashtag #WorldEggDay so we can find your photo.
In the meanwhile, here’s one of my family’s favourite egg dishes – Easy Egg Curry.
Meal Prep Tips
- Hard-boil the eggs using your favourite technique a few days before. After that, making gravy is short work especially if you’re using jarred tomato paste.
- The gravy may look like a lot when you’re cooking but it goes fast with eggs.
- Frying the eggs is a crucial step – it adds flavour and crispness to the outside. I usually double-batch the eggs and use half for egg curry. I use the remaining eggs sliced on salads for lunchtime and for after-school snacks.
- 1 tbsp Ghee (or Canola Oil)
- 4 hard-boiled eggs
- 1 tbsp Canola (or any mild) oil
- 1/3 tsp Turmeric
- 1/3 tsp Chilli powder
- 1/2 tsp Coriander powder
- 1/3 tsp Salt
- 1 cup Onions (finely chopped)
- 1 cup Tomatoes (finely chopped)
- 1 tbsp Garlic (chopped)
- 1 tbsp Ginger (chopped)
- 2 Green Chillies (optional)
- 1/2 tsp Cumin Seeds
- 1 Bay Leaf
- 1 Black Cardamom
- 1 Small Cinnamon Stick
- 1/2 tsp Chilli Powder or flakes
- 1 tsp Coriander Powder (heaping)
- 1/2 tsp Turmeric Powder
- 1 cup Water
- Salt, to taste
Prick the hardboiled eggs with a fork GENTLY. This is to allow the spices and salt to permeate.
Heat oil in a pan.
Add turmeric powder, red chilli powder, coriander powder and salt.
Let the spices cook for a few minutes.
Lay the eggs in and toss in the mixture. Saute for a few minutes. Take out and keep aside.
Heat ghee in a heavy-bottomed pan or Kadhai.
Add cumin seeds, bay leaf, black cardamom and cinnamon to it.
Once the whole spices start to splutter, add the chopped onions and cook till the oil starts to separate and colour changes to golden brown.
Add tomatoes, chili, coriander, turmeric powder and salt.
Cook till the tomatoes look like they’ve melted into the gravy. The oil should start separating a little bit.
Add a cup of water and simmer for 10 minutes.
At this stage, you can add the boiled eggs and serve the gravy as is if it's a weeknight dinner. If you have company coming over then fish the whole spices out (bay leaf, cinnamon and cardamom) and pulse the gravy 4-5 times with an immersion blender so that the gravy becomes smooth.
This step is completely optional and depends on whether you like your gravy chunky or smooth.
Lay the eggs out and roll them in the gravy. Let simmer for 5 minutes.
Garnish with chopped coriander. Serve hot with rice or chapattis