60 minutes
A heartwarming Egg Curry that combines hard-boiled eggs with aromatic Indian spices, perfect for a comforting meal.
0.25 fluid ounces
Yellow Onion, chopped
each
Garlic Clove, finely chopped
each
Ginger, peeled and finely chopped
NaN inches
Cinnamon Stick, small
each
Green Cardamom Pod
each
teaspoons
Turmeric Powder
teaspoons
Whole Black Peppercorn
teaspoons
Roma Tomato, finely chopped
each
teaspoons
teaspoons
Hard-boiled Egg, peeled
each
Cilantro, fresh stems
handful
1. Caramelize the Onions
Heat the oil in a large, heavy skillet over medium flame. Add the chopped onions and cook, stirring occasionally, until caramelized, about 25 to 30 minutes.
2. Add Garlic and Ginger
Stir in the finely chopped garlic cloves and ginger, cooking until fragrant and golden, about 4 minutes.
3. Toast the Spices
Add the small cinnamon sticks and green cardamom pods, toasting for about 2 minutes. Then mix in the ground coriander, ground turmeric, and whole black peppercorns until aromatic.
4. Create Tomato Sauce
Incorporate the finely chopped Roma tomatoes and kosher salt into the skillet, adding 1 cup of water. Let the tomatoes simmer and thicken into a sauce over the next 15 minutes.
5. Season with Garam Masala
Once the fat surfaces on the sauce, stir in the garam masala. If the sauce is too thick, add another ½ cup of water to reach the desired consistency.
6. Add the Eggs
Gently nestle 6 to 8 peeled, hard-boiled eggs into the curry, folding them in to coat evenly with the sauce. Heat through.
7. Garnish and Serve
Cut 2 reserved hard-boiled eggs in half lengthwise and place them atop the curry. Scatter a handful of fresh cilantro stems over the dish to garnish.
Start with perfectly boiled eggs. For a jammy center, aim for about 7–8 minutes in boiling water, followed by a quick ice bath to stop the cooking. This ensures the yolks are cooked but still vibrant and creamy.
Take your time with the onions. Slowly caramelizing your onions over low heat builds a rich, sweet foundation for your curry. This can take around 15–20 minutes, but don't rush it; the deeper the color, the richer the base.
Toast your spices (like cumin, coriander, and turmeric) in oil before adding the liquid ingredients. This blooming process activates their essential oils and intensifies their flavors, resulting in a more deeply flavored curry.
Taste as you go, and don't underestimate the power of salt and acidity. A squeeze of lemon juice or a splash of vinegar at the end can brighten the whole dish and balance the flavors.
Consider lightly frying the boiled eggs in a bit of oil until the edges are golden and crispy. This not only adds texture but also helps the eggs hold up better in the curry, allowing them to absorb more flavor.
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