Best 3 Indian Egg Curry Recipes

Indian egg curry is a delicious and versatile dish that can be enjoyed with rice, roti, or naan. It is a popular dish in many parts of the world, and there are many different variations on the recipe. This article will provide you with a guide to finding the best recipe for Indian egg curry, taking into account your personal preferences and dietary restrictions. We will discuss the different types of ingredients used in Indian egg curry, as well as the different cooking methods that can be used to create this dish. We will also provide tips on how to make the most delicious and flavorful Indian egg curry.

Here are our top 3 tried and tested recipes!

INDIAN EGG CURRY

Indian Egg Curry image

Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.

Provided by Evelyn Addison

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil, or more to taste
1 teaspoon cumin seeds
½ teaspoon mustard seed
1 onion, chopped
2 teaspoons ground coriander
1 teaspoon ginger-garlic paste
1 teaspoon red chile powder, or more to taste
4 tomatoes, chopped
1 cup water
6 hard-boiled eggs, peeled, or more to taste
salt to taste

Steps:

Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

Nutrition Facts : Calories 197 calories, Carbohydrate 12.9 g, Cholesterol 318 mg, Fat 11 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 7.2 g

A VERY ANGLO-INDIAN EGG CURRY

A Very Anglo-Indian Egg Curry image

From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.

Provided by Ppaperdoll

Categories Asian

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

6 medium eggs
400 g potatoes, cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods, seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery ribs, finely diced
2 tablespoons passata
284 ml double cream
coriander leaves, to garnish

Steps:

Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

VEGETARIAN INDIAN EGG CURRY

Vegetarian Indian Egg Curry image

Hard boiled eggs in a spicy tomato sauce. Garnish with cilantro and serve with rice.

Provided by rphel685

Categories Main Dish Recipes Curries Vegetarian

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds, or to taste
½ teaspoon fenugreek seeds
1 red onion, diced
2 cups diced tomatoes
3 dried red chile peppers
1 clove garlic
1 teaspoon grated fresh ginger
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon cumin
3 hard-boiled eggs, sliced
¼ bunch fresh cilantro, chopped

Steps:

Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 5.6 g, Cholesterol 106 mg, Fat 7.7 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 429.1 mg, Sugar 2.7 g

Tips:

For a richer flavor, use coconut milk instead of water.
Add a teaspoon of garam masala for a more authentic Indian taste.
To make the curry spicier, add a chopped green chili or two.
If you don't have any tomatoes, you can use tomato paste or diced canned tomatoes.
Serve the curry with rice, naan, or roti.

Conclusion:

Indian Egg Curry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with flavor and can be customized to your own taste preferences. Whether you are a beginner or an experienced cook, this recipe is sure to please. So next time you are looking for a quick and easy meal, give Indian Egg Curry a try.