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Delicious creamy egg curry served with rice

Creamy Egg Curry

A comforting dish featuring hard-boiled eggs in a rich coconut milk-based sauce, infused with aromatic spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 hard-boiled eggs Ensure they are peeled.
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 2 green chilies, slit Adjust according to spice preference.
  • 1 cup coconut milk
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala Added at the end for flavor.
  • to taste Salt
  • 2 tablespoons oil For sautéing.
  • to garnish Fresh coriander leaves Finely chopped.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat.
  2. Add the finely chopped onions and sauté until they turn golden brown.
  3. Incorporate the ginger-garlic paste and slit green chilies into the pan; cook for about a minute.
Making the Base
  1. Pour in the pureed tomatoes, turmeric powder, red chili powder, and salt.
  2. Cook until the oil starts to separate from the mixture.
Adding Coconut Milk
  1. Add the coconut milk and stir well.
  2. Bring to a gentle simmer.
Finalizing the Dish
  1. Carefully place the hard-boiled eggs into the simmering curry.
  2. Sprinkle garam masala on top and gently stir to coat the eggs.
  3. Let the curry simmer for another 5 minutes to blend the flavors.
Garnishing and Serving
  1. Turn off the heat and garnish with fresh coriander leaves.
  2. Serve hot with rice or your choice of bread.

Notes

For a creamier sauce, consider adding more coconut milk. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. This dish freezes well for up to 2 months.