Egg-citing and Irresistible Spicy Egg Curry Recipe for Quick Dinners!
Looking for a quick and delicious dinner option? Try this spicy egg curry, a vibrant and flavorful dish that combines hard-boiled eggs with a rich tomato-onion gravy, perfect for busy weeknights. Ready in under 30 minutes, this recipe features simple ingredients like boiled eggs, onions, tomatoes, and aromatic spices such as cumin and chili powder. Easily customizable to suit your spice preferences, this curry is not only satisfying but also packed with protein and essential nutrients. Serve it hot with rice or naan for a comforting meal that will impress your family and friends!
Ingredients
- 4 eggs
- 1 tbsp oil for coating
- 4 tbsp oil for sauté onions
- 3 tbsp oil for sauté spices
- 3/4 tsp turmeric powder
- 4 tsp Kashmiri red chili powder
- 2 medium onions diced
- 4 garlic cloves minced
- 1/2 inch ginger grated
- 2 medium-sized tomatoes diced
- 1 bay leaf
- 1/2 inch cinnamon stick
- 2 cardamom pods
- 3-4 cloves
- 5-6 peppercorns
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1 tsp kasoori methi powder dried fenugreek leaves
- 1 tbsp coriander powder
- salt
- 1/2 cup yogurt
- 2 whole green chilies slit lengthwise
- chopped coriander leaves for garnish
Instructions
Boil the Eggs
- Start by boiling the 4 eggs in water until they are hard-boiled. Once cooked, peel and set aside.
Prepare the Spice Coating
- In a pan over medium heat, add 1 tbsp oil. Once hot, stir in 3/4 tsp turmeric powder, 4 tsp Kashmiri red chili powder, and a pinch of salt. Lightly sauté the spices for about a minute. Make small cuts in the boiled eggs and coat them in this spice mixture. Set the coated eggs aside.
Prepare the Gravy
- In another pan, heat 4 tbsp oil over medium heat. Add the diced 2 medium onions, minced 4 garlic cloves, and grated 1/2 inch ginger. Cook until the onions turn light brown. Then, add the diced 2 medium-sized tomatoes and cook until their juices separate and the mixture is well combined.
- Turn off the heat and transfer the sautéed onion-tomato mixture to a blender. Blend until smooth.
- In the same pan used for the onions, add an additional 3 tbsp oil and heat over medium flame. Once hot, add the 1 bay leaf, 1/2 inch cinnamon stick, 2 cardamom pods, 3-4 cloves, 5-6 peppercorns, and 1/2 tsp cumin seeds. Sauté for a minute until fragrant. Then add the blended mixture to this spice mix and stir well. Cover and cook until some moisture evaporates.
- Stir in 1/2 tsp garam masala, 1 tsp kasoori methi powder, 1 tbsp coriander powder, and salt to taste. Cover again and let it cook for about a minute.
- Remove the lid and add in the 1/2 cup yogurt. Mix thoroughly until well combined. Adjust the consistency with water as needed.
- Finally, add the slit 2 whole green chilies to the curry. Cover again and let it simmer for a few more minutes until everything is heated through.
Garnish and Serve
- Turn off the heat and garnish with chopped coriander leaves Serve your delicious spicy egg curry hot with rice or naan!
- Enjoy your flavorful spicy egg curry! This recipe is perfect for quick dinners and will surely impress your family or guests!