Egg Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Boil Eggs

   First, gather all your tools and ingredients. Finely chop the onion and tomato. Grate or finely mince the ginger and garlic. Keep all your spice powders measured out in small bowls. In a small saucepan, place the 3 large eggs and cover them with water by about 1 inch. Add 0.5 tsp of salt to the water. Bring the water to a rolling boil over high flame, then reduce to medium-low, cover, and cook for 8 minutes. After 8 minutes, turn off the flame and let the eggs sit in the hot water for another 5 minutes. This ensures they are perfectly hard-boiled.

2. 02

   Peel and Fry Eggs

   Carefully remove the boiled eggs from the hot water using a slotted spoon and immediately transfer them to a bowl of cold water (you can add ice cubes if available). Once cool enough to handle, gently tap and roll each egg to crack the shell, then peel them under running cold water. Pat the peeled eggs dry with a paper towel. Using a knife, make 2-3 shallow slits on each egg, being careful not to cut too deep. This helps the curry flavor soak in. In your kadhai/wok, heat 1 tbsp of cooking oil over medium flame. Once the oil is hot (it will shimmer slightly), carefully place the eggs in the kadhai. Fry them for 2-3 minutes, turning occasionally, until they turn light golden brown all over. Remove the fried eggs and set them aside in a mixing bowl.

3. 03

   Sauté Onions

   In the same kadhai/wok, add the remaining 2 tbsp of cooking oil over medium flame. Once the oil is hot, add the finely chopped onion. Stir frequently with a spoon. Cook the onions for about 6-8 minutes, or until they turn a deep golden brown color and become soft and translucent. This step is very important for the flavor of the curry, so be patient and don't rush it.

4. 04

   Add Ginger and Garlic

   Once the onions are golden brown, add the grated or minced ginger and garlic to the kadhai. Stir well and cook for another 1-2 minutes over medium flame. You will smell a strong, pleasant aroma of ginger and garlic. Make sure they don't burn; if they start to stick, add a tiny splash of water (about 1 tbsp).

5. 05

   Cook Tomatoes and Spices

   Now, add the finely chopped or pureed tomato to the kadhai. Also add 1 tsp of salt (this helps the tomatoes cook down faster). Stir everything together and cook over medium flame for about 5-7 minutes. The tomatoes should break down completely and the oil should start to separate from the mixture, indicating they are well cooked. Mash the tomatoes with the back of your spoon as they cook.

6. 06

   Add Dry Spices

   Reduce the flame to low. Add the coriander powder, turmeric powder, and red chili powder to the tomato-onion mixture. Stir continuously for 30 seconds to 1 minute. The spices will become fragrant. Be careful not to burn them, as this can make the curry taste bitter. If the mixture seems too dry, you can add a tablespoon of water.

7. 07

   Simmer with Water

   Pour in 1.5 cups (360ml) of water into the kadhai. Stir everything well to combine, scraping any bits from the bottom of the pan. Bring the mixture to a gentle boil over medium-high flame, then reduce the flame to low. Cover the kadhai with a lid and let the curry simmer for 8-10 minutes. This allows the flavors to meld together and the gravy to thicken slightly.

8. 08

   Add Eggs and Finish

   After 8-10 minutes, remove the lid. The gravy should have thickened to your desired consistency. Add the fried eggs back into the kadhai. Gently stir them into the gravy, ensuring they are coated. Sprinkle in the 0.5 tsp of garam masala and the remaining 0.5 tsp of salt. Cook for another 5 minutes over low flame, uncovered, allowing the eggs to absorb the curry flavors.

9. 09

   Garnish and Serve

   Turn off the flame. Garnish the egg curry with the finely chopped fresh coriander leaves. Let it rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with rice or roti.