Egg Curry

Method

1. 1

   About Egg Curry: Egg curry is one of the simplest and most satisfying Indian curries. Hard boiled eggs are simmered in a spiced onion tomato gravy. It comes together quickly and is perfect for beginners learning to make Indian curry.

2. 2

   Boil the eggs perfectly: Place 6 eggs in a pot and cover with cold water by 2cm. Bring to a boil on high heat. Once boiling reduce heat and simmer for exactly 10 minutes for hard boiled eggs with a firm but not chalky yolk. Immediately transfer to a bowl of ice cold water for 5 minutes. Peel carefully under running water.

3. 3

   Fry the eggs: Make 3-4 shallow cuts on each peeled egg with a knife. This allows the masala to penetrate the eggs. Heat 2 tbsp oil in a pan. Add half tsp turmeric and half tsp red chilli powder to the oil. Roll the eggs in this spiced oil for 2-3 minutes until they turn golden red. This step gives the eggs colour and flavour. Remove and keep aside.

4. 4

   Make the masala: In the same pan add 1 more tbsp oil. Add 1 tsp cumin seeds. Add 2 large onions very finely chopped and cook on medium heat for 12 minutes until deeply golden. Add 1.5 tbsp ginger garlic paste and cook 2 minutes.

5. 5

   Add tomatoes: Add 3 large tomatoes finely chopped. Cook on medium heat for 10-12 minutes until completely soft and the oil begins to separate from the edges of the mixture.

6. 6

   Add spices: Add 1 tsp coriander powder, 1 tsp cumin powder, half tsp turmeric, 1 tsp red chilli powder and salt. Stir and cook for 3 minutes.

7. 7

   Add water: Add 1-1.5 cups water and bring to a boil. The gravy consistency should be medium — not too thick, not too thin.

8. 8

   Simmer the eggs: Gently add the fried eggs to the curry. Spoon some gravy over the eggs. Simmer on low heat for 8-10 minutes so the eggs absorb the flavours.

9. 9

   Finish: Add half tsp garam masala, fresh coriander and a squeeze of lemon. Taste and adjust salt.

10. 10

    Serve: Serve hot with steamed rice, roti or bread. Cut each egg in half before serving so the rich gravy coats the inside of the egg.