I’ve been getting a half dozen eggs from my farmshare each week. I love to hard-boil them because it’s one of my most favorite snacks but at times I have a few of them left at the end of the week. This time, I decided to make a quick egg curry with the leftovers, which is really nice for this time of year because tomatoes are in season. I got these heirloom tomatoes in my share this weekend. They are a variety called Orange Russian and look all heart-shaped like this:
There are many variations of egg curry or also called anda curry found in India. Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry. 
And instead of cream, I use Greek yogurt because its lighter and healthier, plus I think it does the trick for making the sauce thicker and a bit richer. This dish should have a bit of sourness to it and I’ve found that if the tomatoes I have don’t give the dish enough sourness, I add in some amchoor, which is dried mango powder, so that’s why I’ve made it optional in the recipe. You can find this powder in any Indian grocery store.
I served this egg curry over brown rice with a little bit of Indian pickle.
PrintEgg Curry
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This egg curry is a delightful dish featuring hard-boiled eggs simmered in a rich and tangy tomato-based sauce, enhanced with Indian spices and creamy Greek yogurt.
Ingredients
- 3 eggs, hard-boiled and cut in half
- 2 tablespoons ghee or vegetable oil
- 1/2 teaspoon mustard seeds
- Pinch of asafetida/hing
- 1/2 teaspoon cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh tomatoes, chopped (preferably heirloom)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1/2 cup Greek yogurt
- 1 teaspoon amchoor (dried mango powder), optional
- Fresh cilantro, chopped, for garnish
Instructions
- Hard boil 3 eggs, peel, cut in half and set aside.
- Heat 2 tablespoons of ghee or vegetable oil in a pan over medium heat.
- Add 1/2 teaspoon mustard seeds, a pinch of asafetida/hing, and 1/2 teaspoon cumin seeds. Stir until the mustard seeds start to pop.
- Add 1 large chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Add 2 minced garlic cloves and sauté for another minute until fragrant.
- Add 2 cups of chopped fresh tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Cook until the tomatoes break down and the mixture becomes saucy, about 10 minutes.
- Reduce the heat to low and stir in 1/2 cup Greek yogurt until well combined. Cook for another 2 minutes.
- If the tomatoes are not sour enough, add 1 teaspoon of amchoor powder to taste.
- Gently place the halved eggs into the curry, cut side up, and simmer for 2-3 minutes to heat through.
- Garnish with fresh chopped cilantro and serve hot over rice.
Notes
If your tomatoes aren’t sour enough, add amchoor powder for extra tang. Greek yogurt is a healthier alternative to cream, making the sauce thicker and richer. Serve the curry over brown rice with a side of Indian pickle for a complete meal. This dish can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 25
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 210
