Surprise guests, unexpected visitors, or hungry kids with nothing in the fridge? Egg Curry is the perfect dish to fall back on. It was a staple in my childhood, with my mother making various versions—sometimes with sliced eggs, other times with whole eggs, and during winter, she’d add fresh-shelled peas to the gravy. I prefer cutting the eggs in half and gently placing them in the curry to keep the yolks intact.
While the eggs are boiling, prepare the curry, then pour it over the cooked eggs. Your egg Curry is ready to serve! Pair it with Naan, Basmati rice, or toasted bread alongside a fresh green salad. The best part? Egg Curry tastes even better the next day, so make extra for leftovers!
ingredients:
8 eggs (see note)
1 tsp. baking soda
1 tsp. oil
1 cup chopped onions
3-4 cloves garlic
1/2 inch cube of ginger
3 tbsps. oil or butter or ghee
1 tbsp. Rashmi’s Blend
1 tsp. Curry Powder
1 tsp. salt
1 tsp. Garam Masala
1/2 cup tomato puree
1/4 tsp. black pepper
1/2 tsp. fennel seeds, crushed
1/4 cup chopped fresh coriander (optional)
note:
Fresh eggs are harder to peel. I boil older eggs (that have been in the fridge for 4-5 days).
After cooling, crack the eggs and gently squeeze them to loosen the skin. Peeling under running water also helps. The eggs can be boiled a day or two ahead.
preparation:
- Place eggs in a single layer in a saucepan and cover with at least an inch of cold water.
- Add baking soda to the water and gently bring to a boil. (Add one tablespoon of vinegar to the water to keep the egg whites from running out of cracked eggs).
- Stir the eggs occasionally (to keep the yolk centered) until the water comes to a rolling boil.
- Once the water has boiled for a minute, remove the pan from the heat, cover it, and let it sit for 10-12 minutes, stirring a couple of times.
- Drain and add ice-cold water to cool the eggs.
- When completely cooled, drain and peel the eggs and wipe off any water with a paper towel.
- Heat one teaspoon of oil in a non-stick skillet. Fry the eggs, turning occasionally until golden brown on all sides.
- When the eggs are cool enough to handle, slice them in half lengthwise and arrange them in an oven-proof dish.
- In the meantime, grind onion, ginger, and garlic into a smooth paste, adding 1-2 tablespoons of water if necessary.
- Heat oil in a medium saucepan. Add Rashmi’s Blend and stir for a few seconds until the spices turn fragrant.
- Add Curry Powder and stir.
- Add the onion-garlic paste and cook until golden brown, stirring often (the onion paste will separate from the oil).
- Add salt, Garam Masala, black pepper, fennel, and tomato puree. Stir
- Add one cup of water, boil, cover, and simmer for 4-5 minutes.
- Pour over the eggs, cover, and heat in a 250-degree oven for 20 minutes or for 4-5 minutes at 50% power in the microwave.
- Sprinkle with coriander just before serving.
Copyright © Rashmi Rustagi 2014. All Rights Reserved.