Egg Curry
Egg curry is a delightful and comforting dish that showcases the humble egg in a rich, spiced gravy. Originating from Indian cuisine, it combines boiled eggs with a medley of aromatic spices, creating a dish that’s as satisfying as it is flavorful. Perfect for a family dinner or a quick weeknight meal, this egg curry pairs beautifully with rice or bread. Let’s dive into this easy-to-follow recipe that will surely impress your guests!
Ingredients
– 4 hard-boiled eggs
– 2 tablespoons oil
– 1 teaspoon mustard seeds
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh cilantro for garnish
– 1 cup coconut milk
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 250 calories, 15g protein, 20g fat, and 5g carbohydrates. This nutritional information is based on one serving and may vary depending on ingredient brands and quantities used.
Step-by-Step Cooking Process
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and cook for 2 minutes.
5. Add the pureed tomatoes and cook until the oil separates.
6. Mix in turmeric, red chili powder, and salt.
7. Gently add the hard-boiled eggs, stirring carefully to coat.
8. Pour in coconut milk and simmer for 5-7 minutes.
9. Sprinkle garam masala and stir well.
10. Garnish with fresh cilantro before serving.
Alternative Ingredients
If you prefer a lighter version, you can use low-fat yogurt instead of coconut milk. Alternatively, for added protein and flavor, consider adding cooked chickpeas or paneer to the curry.
Serving and Pairings
Egg curry pairs perfectly with steamed basmati rice, naan, or roti. You can also serve it alongside a fresh cucumber salad for a refreshing contrast.
Storage and Reheating
Store any leftover egg curry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. This dish can be frozen, but it’s best to consume it fresh for optimal flavor.
Cooking Mistakes
- Overcooking the eggs can make them rubbery.
- Not allowing the oil to heat properly can affect the flavor.
- Skipping the mustard seeds will reduce the dish’s authenticity.
- Adding too much water can dilute the curry.
- Not letting the spices cook long enough can lead to raw flavors.
Helpful Tips
- For a richer flavor, use ghee instead of oil.
- Marinating the boiled eggs in spices before adding them can enhance taste.
- Adjust the spice level according to your preference.
- Use fresh, high-quality spices for the best results.
FAQs
Can I use other types of eggs for this recipe?
Yes, you can use quail eggs or duck eggs if you prefer. Just adjust the cooking times accordingly, as they may vary in size and cooking duration.
Is egg curry suitable for meal prep?
Absolutely! Egg curry can be made in advance and stored in the refrigerator, making it a great option for meal prep.
Can I make egg curry vegan?
Yes, you can substitute the eggs with tofu or chickpeas and use vegetable cream instead of coconut milk for a vegan version.
What can I do if the curry is too spicy?
If your curry turns out too spicy, you can add a bit of sugar or cream to balance the heat.
How do I know when the curry is done?
The curry is done when the oil starts to separate from the gravy and the spices are well-cooked.
Conclusion
Egg curry is a versatile and hearty dish that brings warmth and flavor to any table. With its rich spices and creamy texture, it’s sure to become a family favorite. Try this recipe today and enjoy a delightful culinary experience!
Egg Curry
Ingredients
- 4 hard-boiled eggs
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 onion finely chopped
- 2 tomatoes pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
- 1 cup coconut milk
Instructions
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for 2 minutes.
- Add the pureed tomatoes and cook until the oil separates.
- Mix in turmeric, red chili powder, and salt.
- Gently add the hard-boiled eggs, stirring carefully to coat.
- Pour in coconut milk and simmer for 5-7 minutes.
- Sprinkle garam masala and stir well.
- Garnish with fresh cilantro before serving.