A lot of stories in my life revolve around food. Duh. And this one is special. This egg curry is sort of my nana’s recipe. I didn’t actually ask him for one, but I’ve tried hard to mimic the taste.
So the story goes like this. As kids, we would love visiting nana’s place for the mango tree in the backyard, the inevitable pampering and the food that was made specially for us. While nana loves feeding people, he only steps in the kitchen on special occasions, and I would like to believe that our visit warranted it. And on days that he did, he would whip up something magical. Like this egg curry, that was inspired my a visit to a dhaba on one of our many road trips.
Nani would have a field day, running around at his beck and call, chopping up this, mincing up that, reaching out for ingredients and cleaning up the hurricane that he left behind.
His preparation was intense, and I’ve as usual taken an easier route, but the flavour reminds me of those days when we would wait patiently at the table for his epic Egg Curry.Print
Easy recipe for an Indian favourite where boiled eggs are simmered in a spicy onion and tomato gravy. Makes for an easy weeknight dinner or a great Sunday lunch.
- 2 tablespoons Ghee (or Olive Oil)
- 3 eggs (Hard boiled)
- 2 Onions (, finely chopped)
- 1 teaspoon Garlic (chopped)
- 1 teaspoon Ginger (chopped)
- 2 Chilies (Green , finely chopped)
- 2 Cloves
- 1 teaspoon Cumin Seeds
- 1 Bay Leaf
- 1 Cinnamon (small Stick)
- 2 Pods Cardamom (Green)
- 3 Tomatoes (, finely chopped)
- 1/2 teaspoon Chili powder
- 1 teaspoon Coriander (Powder (heaping))
- 1/4 teaspoon Turmeric (Powder)
- 1/2 teaspoon Garam Masala (Powder)
- 1 teaspoon Tomato (Ketchup)
- to taste Salt
- 2 teaspoons Coriander Leaves (Chopped)
- Grind onions, garlic, ginger, green chilies and cloves to a fine paste.
- Heat ghee in a heavy bottomed pan or Kadhai. Add cumin seeds, bay leaf, cinnamon and cardamom to it.
- Once they start to splutter, add the onion paste and cook till the oil starts to separate and colour changes to golden brown.
- Add tomatoes, chili, coriander, turmeric powder and salt. Cook till the tomatoes look like they’ve melted into the gravy. Add half a cup of water and simmer for 10 minutes.
- Add garam masala powder, ketchup and coriander leaves and cook for another 2 minutes.
- At this stage, you can add the boiled eggs and serve the gravy as is. But I like to fish out the whole spices (bay leaf, cinnamon and cardamom) and pulse the gravy in a mixer grinder 4-5 times so that the gravy becomes slightly smooth. This step is completely optional and depends on whether you like your gravy chunky or smooth.
- Garnish with some more chopped coriander and serve hot with rice or chapatis.
If you wish, you can pan fry the egg before adding it to the curry. This adds a nice crispy layer to the egg.
Garam Masala flavour varies from household to household, so please adjust the quantity accordingly.