Indian Egg Curry Recipes

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SOUTH INDIAN EGG CURRY



South Indian egg curry image

Delicious egg curry made in a simple Indian style with basic ingredients. It is quick to make for a week night dinner if you have the boiled eggs ready. Serve egg curry with plain rice, roti or bread.

Provided by Swasthi

Categories     Main

Time 40m

Number Of Ingredients 17

4 eggs ( boiled)
2 tbsps oil
½ to ¾ tsp cumin (or jeera)
1 to 2 sprigs curry leaves (or kadi patta or mint or pudina)
1 cup onions (finely chopped )
1 green chili ( chopped)
1 ¼ tsp ginger garlic paste
2 tomatoes (finely chopped or pureed)
8 cashews (or 4 tbsps of coconut (optional))
1/8 tsp turmeric (or haldi)
¾ tsp red chili powder (or lal mirch powder)
¾ to 1 tsp garam masala powder
1 tsp coriander powder (or daniya powder)
Salt as needed ((I used more than ½ tsp))
¾ to 1 cup Water (or as needed)
3 tbsp Coriander leaves (or cilantro chopped)
3 tbsp coconut milk ((optional))

Steps:

  • Peel the boiled eggs and make few gashes over each egg. Keep these aside.
  • You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
  • Heat oil in a pan. Add cumin and allow to splutter.
  • Then add curry leaves. When they begin to splutter, add onions and green chilies.
  • Keep stirring and fry until the onions turn golden to light brown.
  • When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
  • Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
  • Add red chili powder, turmeric, salt, garam masala and coriander powder.
  • Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
  • Add the eggs and fry for 2 minutes stirring gently.
  • Pour water just enough to make a gravy.
  • Cover the pan and Cook on a medium heat.
  • Within minutes the gravy turns thick and traces of oil appear over the curry.
  • If needed add more salt.
  • This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
  • Sprinkle some coriander leaves. Turn off the stove.
  • Serve egg curry with plain rice or chapathi.

Nutrition Facts : Calories 189 kcal, Carbohydrate 6 g, Protein 7 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 163 mg, Sodium 113 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EGG CURRY



Egg Curry image

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Provided by Louella

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 2

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, sliced
1 teaspoon garlic paste
½ teaspoon ginger paste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon chile powder
¼ teaspoon ground black pepper
¼ cup tomato puree
1 ¼ cups water
1 tablespoon vinegar
salt to taste
4 hard-boiled eggs, halved

Steps:

  • Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
  • Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g

EGG CURRY



Egg Curry image

Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).

Provided by Tejal Rao

Categories     soups and stews, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

Steps:

  • In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
  • Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
  • Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

A VERY ANGLO-INDIAN EGG CURRY



A Very Anglo-Indian Egg Curry image

From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.

Provided by Ppaperdoll

Categories     Asian

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

6 medium eggs
400 g potatoes, cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods, seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery ribs, finely diced
2 tablespoons passata
284 ml double cream
coriander leaves, to garnish

Steps:

  • Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
  • Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
  • Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
  • Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
  • Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

INDIAN EGG CURRY



Indian Egg Curry image

I found a couple of different recipes for this on Indian cooking websites. I mixed them to make a more user-friendly recipe. The eggs take on a beautiful colour when mixed with everything else. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 35m

Yield 4 eggs

Number Of Ingredients 14

4 eggs (hard boiled, leave whole)
1 onion
1 -2 garlic clove
1/2 inch piece ginger
1 -2 green chili
2 -3 tablespoons vegetable oil or 2 -3 tablespoons ghee
salt
3/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
red chili powder
1 tomatoes, chopped
1 cup green peas (paneer) or 8 ounces panir (paneer)
3/4 teaspoon garam masala
2 tablespoons cilantro leaves, chopped

Steps:

  • Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
  • Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
  • Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
  • Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato. Fry until it starts leaving oil.
  • Add a cup of water and cook until it dries.
  • Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
  • Add 1 cup of water and bring to boil and reduce the flame.
  • Simmer for 10 minutes.
  • Garnish egg curry with garam masala and cilantro leaves and serve hot with paratha, roti or rice.

Nutrition Facts : Calories 184.9, Fat 11.9, SaturatedFat 2.5, Cholesterol 186, Sodium 76.9, Carbohydrate 11, Fiber 3, Sugar 4.8, Protein 9.2

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