This easy and delicious Indian Egg Curry is one of the many recipes up my Nana’s sleeve! The spicy onion and tomato gravy packs the curry with irresistible flavors and makes it perfect for a weekday dinner or weekend lunch. This full-on punjabi style heart throbber is best enjoyed with family around!
I don’t think it comes as a surprise that a lot of stories in my life revolve around food. I think it’s beautiful how a meal has the power to take us back to a certain time. And this one is special and is really close to my heart. 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 by 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. But she knew the result would be worth it and never complained.
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 which made for a brilliant lunch and tasted amazing with rice. For me, it tastes like heaven and the spicy gravy goes really well with the boiled eggs. To top that off, it tastes like nostalgia.
Egg Curry: My Nana's Recipe
- 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
- Salt to taste
- 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.