Egg Curry

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 hard-boiled eggs, peeled; 2 large onions, finely diced; 400g crushed tomatoes; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp garam masala; 1 tsp chilli powder; 3 tbsp vegetable oil; 1 tsp cumin seeds; 1 handful fresh coriander

Hard-boiled eggs in a rich spiced onion and tomato gravy — simple, economical and deeply satisfying.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

easy

Cuisine

Indian

vegetariangluten-free

Ingredients

8hard-boiled eggs, peeled

2large onions, finely diced

400gcrushed tomatoes

4 clovesgarlic, minced

2cmfresh ginger, minced

2 tspground coriander

1 tspturmeric

1 tspgaram masala

1 tspchilli powder

3 tbspvegetable oil

1 tspcumin seeds

1 handfulfresh coriander

Instructions

Score hard-boiled eggs with a knife to help them absorb the sauce.

Fry eggs briefly in oil until golden in spots, remove.

Fry cumin seeds in remaining oil, add onions and cook until golden.

Add garlic and ginger, cook 2 minutes.

Add all spices, cook 2 minutes.

Add tomatoes and cook 10 minutes until oil separates.

Add 200ml water and eggs, simmer 10 minutes.

Scatter with coriander and serve with rice or paratha.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

302

Protein

14.8g

Fat

21.5g

Carbs

13.2g

Fiber

Sodium

138mg

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