Egg curry is a well known Indian street food that many must have enjoyed while growing up. The recipe that I am sharing with you today is an onion-tomato based curry infused with aromatic spices and fresh green chilies. I believe it tastes best with high spice level especially if you are making it on cold winter nights! However, you can adjust the spiciness to suit your needs. I sometimes use Ghee instead of oil, as it makes the dish more rich and aromatic.
Egg curry also makes a great weeknight dinner when you do not have much time to cook and still want to have a flavourful meal. All you do is puree all the ingredients in a blender and let it simmer. Easy enough!!
If you like eggs then you will surely love this recipe. This will definitely satisfy your curry cravings. Try it and let me know!
- 8 Eggs, peeled (see notes for hardboiled eggs)
- 1 ½ tablespoon Ghee or Oil (or combination of both, 1 tbsp ghee and ½ tbsp oil)
- 1 bay leaf,
- 2 Star anise,
- 1 dry red chili,
- 1 small cinnamon stick,
- 7-8 peppercorns whole
- 4-5 cloves
- 1 ½ tablespoon Ginger-Garlic paste
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, cut into halves lengthwise
- 2 tablespoon coconut powder, optional. (recommend adding it if you have it on hand.)
- 3 Thai chilies, cut big crosswise pieces (small or lengthwise cuts for more spicy curry. Can use any other green chilies if you like.)
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ to 1 teaspoon chili powder (based on your spice level)
- ½ teaspoon smoked paprika, optional (I add it sometimes as it gives nice smokey flavor)
- About 1 tablespoon of chopped cilantro
- ½ tablespoon Garam Masala
- Salt to taste
- 4 shishito pepper, optional (I add whenever it is in season.)
- Heat Ghee in a pan, when warm add all of the whole garam masalas peppercorns, cloves, star anise, cinnamon, bay leaf, red chili and cook it for about minute on medium heat.
- Add ginger-garlic paste and cook it for a minute more, stirring it while it cooks.
- Now add finely chopped onions, add some salt as well so the onions cook faster. Continue cooking onions on medium heat for about 5 minutes till they turn light pink, make sure you stir them every few minutes so that it does not burn.
- Grate tomatoes directly into the pan and mix it. Scrape all the burnt goodness off the pan as much as possible. This will not only give your curry a nice dark color but will also ease out your cleaning part later. Cook this till all the mixture is almost dry about 5- 10 minutes.
- Add green Chilies, cilantro and coconut powder, continue to cook for about 3 more minutes till all the moisture has evaporated.
- Add half cup water and scrape the sides of the pan.
- Add chili powder, coriander powder, garam masala and salt to taste, mix well. Add another 1/2 cup water and simmer on medium-low heat for about 2 minutes.
- Add eggs to the curry and simmer on medium heat for 2 minutes. Taste and adjust for seasonings.
- It can be served with roti, paratha, naan, dinner rolls, bread.
- Can also be served with plain rice, jeera rice, biryani, pulao.
- Garam Masala flavor varies from different brands, so make sure to adjust the quantity accordingly. I have used homemade garam masala in this recipe.
- Use Kashmiri Chili powder for less spicy curry. Kashmiri chilies are known to be less spicy however they impart lovely red color to the curry.
- Blender dinner– Cut onions, tomatoes, and chilies in big chunks and puree it together in a blender. Add water if needed 1 tablespoon at a time. Add this to the pan after sauteing ginger-garlic paste and simmer till all water has evaporated, about 8-10 minutes, stirring in between.
- Shishito pepper – This Japanese chili pepper adds a lot of flavor to any dish without making it spicy. These chili peppers are not at all spicy and you can eat them just as is as well!
- Hardboiled Eggs: Place eggs in a pot filled with water over medium heat, make sure eggs are completely submerged under water. Once the water starts boiling turn down the heat to gentle simmer. Cook for 10 mins and turn off the Gas. Let the eggs sit for 2-3 more minutes in hot water. Transfer it in cold water or cold tap water to stop the cooking process and peel the eggs.
- I like to cut the egg into halves or quarters or circular, as then the cooked yolk mixes with the curry making it more dense and flavorful. If you prefer keeping eggs whole, I would suggest that you make 2 or 3 small slits so that the gravy can seep in making the egg more flavourful.
- You can also pan fry the egg in oil or ghee before adding it to the curry. This adds a nice crispy layer to the egg.