Egg Curry
Egg curry is a flavorful, hearty dish with spiced tomato sauce and tender hard-boiled eggs, perfect for comforting meals and enjoyed with rice or pulao.
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 2 medium onions, chopped ⓘ
- 2 to 4 Tbsp. fresh cilantro, chopped ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tsp. turmeric ⓘ
- 1 tsp. curry powder ⓘ
- 1/2 tsp. chili powder (optional) ⓘ
- 2 tsp. shredded coconut ⓘ
- 4 medium tomatoes or 1 can tomatoes ⓘ
- 2 Tbsp. yogurt or sour cream ⓘ
- 8 eggs, hard boiled and warm ⓘ
Instructions
- Heat the butter and fry the chopped onions slowly until soft.
- Add all the spices, salt, and shredded coconut; mix well and fry slowly for 2 to 3 minutes.
- Add the sliced tomatoes and stir as you incorporate the yogurt or sour cream.
- Let the mixture simmer for 3 to 5 minutes.
- Cut the warm, hard-boiled eggs and add them to the curry, keeping the yolks and whites together.
- Use a spoon to cover the eggs with the curry, then put the lid on and simmer for 10 minutes.
- Serve hot with rice or rice pulao.
Tips & Substitutions
For a richer flavor, consider adding a pinch of garam masala towards the end of cooking. If you want to reduce calories, you can substitute butter with olive oil or use low-fat yogurt instead of sour cream. Fresh cilantro adds a wonderful aroma, but you can also use dried herbs if fresh isn't available. Adjust chili powder to taste for varying spice levels.
Serving Suggestions
This egg curry pairs beautifully with rice or rice pulao for a complete meal. Serve it alongside a refreshing Lassi-Yogurt Drink to balance the spices. For a more substantial feast, consider adding sides like Vegetable Samosa or Potato Salad With Indian Spices for a delightful spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally. You can also microwave it in short intervals, but be careful not to overcook the eggs, as they can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Curry contains roughly 769 calories, with 21g protein, 139g carbohydrates, and 22g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (179% of the Daily Value), and potassium (65% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1986mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes will add a vibrant flavor to the curry. Just make sure to use ripe tomatoes and adjust the cooking time slightly, as they might need a bit longer to break down compared to canned varieties.
How can I make this dish vegetarian?
To make this egg curry vegetarian, simply omit the eggs and consider adding vegetables such as chickpeas or potatoes for substance. You can also increase the amount of tomatoes and spices to enhance the flavor.
What can I serve with egg curry?
Egg curry is versatile and pairs well with various sides. You can serve it with steamed basmati rice, naan bread, or even a side of Indian Jumanas for a delightful meal. A fresh salad can also add a nice crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).