Boiled Egg Curry Recipe

Name: Boiled Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 hard boiled eggs; 4 tablespoons canola oil divided; 2 onions roughly chopped; 3 tomatoes roughly chopped; 2 green chillies or just one for the faint hearted; 2 garlic cloves minced; 2 teaspoons fresh ginger grated; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon Garam Masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon chilli powder; salt to taste; coriander leaves Chopped fresh, to garnish

Servings: persons

4 hard boiled eggs
4 tablespoons canola oil divided
2 onions roughly chopped
3 tomatoes roughly chopped
2 green chillies or just one for the faint hearted
2 garlic cloves minced
2 teaspoons fresh ginger grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt to taste
coriander leaves Chopped fresh, to garnish

1
Boil 4 eggs in boiling water for about 10 minutes.
2
Heat 2 tablespoons canola oil in a deep pan over medium heat. Add the chopped onions and fry until golden. Take off the heat. Transfer the fried onions from the pan to a food processor. Grind the onions, tomatoes, green chillies into a smooth paste.
3
Heat the remaining 2 tablespoons of canola oil in the same pan over medium heat. Add the onion paste. Fry for 2-3 minutes. Stir in ginger and garlic and all the dry spices. Fry until the oil begins to separate from the onion tomato mixture.
4
Add 2 cups of water bring to a boil on a medium flame.
5
Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water
6
Garnish with coriander leaves. Serve hot with rice or flatbread.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 hard boiled eggs, 4 tablespoons canola oil divided, 2 onions roughly chopped, 3 tomatoes roughly chopped, and more.

Yes, Boiled Egg Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boiled Egg Curry

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