Creamy Spicy Egg Curry
A quick and comforting dish featuring hard-boiled eggs in a creamy and spiced coconut milk sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces hard-boiled eggs Use fresh eggs for the best flavor.
- 2 tablespoons oil Any cooking oil can be used.
- 1 piece onion, finely chopped Onion adds sweetness and flavor.
- 2 pieces tomatoes, pureed Canned tomato puree can be used as a substitute.
- 1 tablespoon ginger-garlic paste Fresh ginger and garlic can also be used.
- 2 pieces green chilies, slit Adjust based on your spice preference.
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder Adjust to taste.
- 1 teaspoon garam masala Fresh or store-bought works well.
- 1/2 cup coconut milk (or heavy cream) Coconut milk keeps the curry lighter.
- Salt to taste
- Fresh coriander leaves for garnish Dried fenugreek can also be used.
Instructions
Cooking
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add the chopped onion and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies; cook for another minute.
- Pour in the tomato puree and cook until the oil separates.
- Add turmeric powder, red chili powder, garam masala, and salt; mix well.
- Gently add the hard-boiled eggs, coating them in the spice mixture.
- Pour in the coconut milk, stir, and let it simmer for 5-10 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or bread.
Notes
Mise en place makes life easier; prep the eggs, chop the onion, and measure spices before cooking. Leftovers keep well in the fridge for up to 3 days. For batch cooking, freeze half without the coconut milk.