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
Units
- 3 eggs, hard-boiled and cut in half
- 2 tbsp (30 ml) ghee or vegetable oil
- 1/2 tsp mustard seeds
- Pinch of asafetida/hing
- 1/2 tsp cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 cups (480 ml) fresh tomatoes, chopped (preferably heirloom)
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- Salt to taste
- 1 tbsp (15 ml) Greek yogurt
- 1 tsp amchoor (dried mango powder), optional
- Fresh cilantro, chopped, for garnish
Instructions
- Hard boil 3 eggs, peel, cut in half and set aside.
- Heat 2 tbsp of ghee or vegetable oil in a pan over medium heat.
- Add 1/2 tsp mustard seeds, a pinch of asafetida/hing, and 1/2 tsp 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 1 tsp grated ginger, and sauté for another minute until fragrant.
- Add 2 cups of chopped fresh tomatoes, 1/2 tsp garam masala, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/4 tsp 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 tbsp (15 ml) Greek yogurt until well combined. Cook for another 2 minutes.
- If the tomatoes are not sour enough, add 1 tsp 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