Eggs are so versatile – to the point that you can always make something out of them when you’re in a pinch. But, because so many people get stuck in their regular food routines or food ruts, the chance that you’re cooking an exciting or inspiring egg dish is fairly low.
Speaking of which, I was no different than you guys; and that was my motive when bringing up this egg curry recipe. Luna’s here today with the intention to soothe your taste buds after days in and out of your repeating foods.
What is Egg Curry
Originating from both Northern and Southern India, Egg Curry is a beginner-level dish that serves both your delicious and easy requirements.
As comprehensible as the name could be, Egg Curry is tailored by merging boiled eggs and curry into one single dish.
Guess how flavor and texture-packed it is? The soft yet chewy texture of the egg is captivating; and the tomato-yogurt-based gravy makes the whole thing moderately spicy in taste, but unexpectedly creamy at the same time.
Choosing the ingredients
Yogurt or coconut paste? Milk or heavy cream?
Truth-teller here: Yogurt helps big time on the dreamy creaminess of the curry. As sour and tangy as it is, yogurt makes a lovely choice when paired with tomatoes. They form a captivating combination that’s so rich in flavor it chases your taste buds.
Apart from the basics above, non-sweetened milk is the next go-to option when a lighter, thinner curry with less fat is in demand. In contrast, substituting yogurt with heavy cream or coconut paste will double up the sweetness and add more fat, hence, providing you with a creamier and thicker curry, rather than the traditionally tangy flavor.
Most of the time, the authentic Indian egg curry is made with hard-boiled eggs. There’s hardly any other way to have egg curry with more perfection than using hard-boiled eggs. I don’t think anyone would ever prefer a curry gravy with mushy or lumpy cooked eggs.
A big bonus is that storing hard-boiled eggs is a cinch – just refrigerate for up to one week, and they’re safe either with or without shell.
Paneer or fried tofu also bears much resemblance and texture to eggs, if you’d like to go vegan once in a while – you know, just a simple branching-out move from your regular path. ╮(╯∀╰)╭
I was so thrilled to give this egg curry a go, mostly because its spiciness is so easily adjusted. All I have to do is to work on the amount of black pepper and red pepper. The ingredients are so simple that they’ll be just be a cakewalk to you, even if Indian cuisine isn’t your strong suit.
That was the taste, now let’s talk a bit about the color.
Indian dishes done right always scream a conspicuous flavor just by the striking colors. It only takes a little familiarity with Indian cuisine to learn there are a wide variety of natural coloring agents. For instance, let’s take Kashmiri red chili powder if you desire a true vibrant look.
To derive more of the yellow and orange shade rather than a common brilliant vermilion pigment, you can double up the tomatoes instead and add turmeric, a yellow spice. But that would also mean less sharp and peppery taste. There are many spice combinations to suit anyone’s desire.
If anything with carb is your first thought for a side dish, then you’re in luck – I’ve got you covered!
You’d probably want to start from plain rice, basmati rice, jeera rice, biryani, and even pulao to chapathi, naan, roti, appam. In most situations, I’m always biased towards something, as you might have known; so here I will (again) suggest you to go big on basmati rice (for the love of God how could I ever get enough of it…)
If all of the above appear a bit too excessive and you want to halve the calories, I suggest you go super simple and healthy with cauliflower rice. Extra fiber and carbs no more!
Egg Curry Recipe
- 2 cups plain greek yogurt
- 4 boiled eggs
- 1/2 cup tomatoes crushed
- 1 tsp ginger grated
- 1 tsp garlic minced
- 1 tbsp cilantro chopped
- 2.7 oz red onion 1/2 medium, finely chopped
- 1/2 tsp red pepper powder
- 1/2 tsp coriander powder
- 1/2 tsp crushed black pepper
- 1/2 tsp turmeric
- 1/2 tsp cumin seed powder
- 1/8 tsp kosher salt to taste
- 1 1/2 tbsp cooking oil
- Water 2-4 tbsp, depends on gravy thickness
- 1 cup cooked rice optional, divided between 2 servings
- Stir-fry onion in oil over medium heat on a saucepan until fragrant. Add ginger, garlic, crushed black pepper, cumin seed powder, turmeric and red pepper powder to the pan, stir them together for a couple of minutes.
- Add crushed tomatoes, coriander powder, and a couple pinches of salt to the pan. Fry until well combined.
- Add yogurt to the mixture, one tablespoon after another, stir continuously every time a tablespoon is added so the yogurt won’t separate into curds or lumps. Repeat until finished.
- Turn the heat on medium-high, let them cook for half an hour and stir occasionally, until the gravy is thickened.
- Depending on the consistency of the gravy, add a reasonable amount of water to thin it out if needed. Reduce heat to low and let simmer for another 20 minutes.
- Remove the saucepan from heat and add the boiled eggs to gravy. Serve the egg curry hot on a bed of steamed rice or cauliflower rice, garnish with chopped cilantro if desired.