Meal Prep · North Indian
Egg Curry
A comforting and flavourful North Indian classic, perfect for a hearty meal.
Ingredients
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Step-by-step- Heat oil or ghee in a deep pan or kadai over medium heat. If desired, lightly fry the hard-boiled eggs until golden brown, then remove and set aside.
- Add chopped onions to the same pan and sauté until golden brown and translucent, about 8-10 minutes.
- Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Add the pureed tomatoes and cook, stirring occasionally, until the mixture thickens and oil starts to separate from the sides (about 7-10 minutes).
- Reduce heat to low. Add red chili powder, turmeric powder, coriander powder, and cumin powder. Sauté for 1 minute, adding a splash of water if the spices start to stick.
- If using, gradually whisk in the plain yogurt, stirring continuously to prevent curdling. Cook for another 2-3 minutes.
- Add 1/2 cup water and salt to taste. Bring the gravy to a gentle simmer. Adjust water to achieve desired consistency.
- Carefully add the fried (or plain) hard-boiled eggs to the simmering gravy. Cover and cook for 5-7 minutes, allowing the eggs to absorb the flavours.
- Stir in the garam masala and garnish generously with fresh chopped coriander leaves.
- Serve hot with rice, naan, roti, or paratha.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 18 g |
| Fat | 19 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Egg Curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For freezing, transfer the curry (without eggs, if possible, as eggs can become rubbery) to a freezer-safe container. Thaw in the refrigerator overnight before reheating. You can add freshly boiled eggs when reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of water if the gravy is too thick. Alternatively, microwave in short bursts, stirring in between, until heated through.
Chef’s Corner
- For extra richness, brown the hard-boiled eggs lightly in oil before adding them to the gravy. This also adds a nice texture.
- To prevent yogurt from curdling, ensure it’s at room temperature and whisk it well before adding. Also, add it to the curry on low heat and stir continuously until it’s fully incorporated.
- Adjust the spice levels to your preference. For a spicier curry, increase red chili powder or add a chopped green chili along with ginger-garlic paste.
