Egg Curry With Tomatoes And Cilantro Recipe

Name: Egg Curry With Tomatoes And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons cumin seeds; 2 tablespoons vegetable oil, divided; 1 onion, finely chopped; 1 (1-inch) piece ginger, peeled, finely chopped; 4 garlic cloves, finely chopped; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 2 medium russet potatoes (about 1 pound), cut into 1-inch chunks; 1 (14.5-ounce) can cherry or diced tomatoes; 1 1/2 teaspoons kosher salt; 8 hard-boiled eggs, peeled; Cilantro leaves with tender stems (for serving); 1/4 cup plain yogurt; Steamed basmati rice or naan (for serving); A spice mill or a mortar and pestle

Servings: persons

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 medium russet potatoes (about 1 pound), cut into 1-inch chunks
1 (14.5-ounce) can cherry or diced tomatoes
1 1/2 teaspoons kosher salt
8 hard-boiled eggs, peeled
Cilantro leaves with tender stems (for serving)
1/4 cup plain yogurt
Steamed basmati rice or naan (for serving)
A spice mill or a mortar and pestle

1
Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
2
Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
3
Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 2 teaspoons cumin seeds, 2 tablespoons vegetable oil, divided, 1 onion, finely chopped, and more.

Yes, Egg Curry With Tomatoes And Cilantro 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.

That's it — enjoy your meal!

Egg Curry With Tomatoes And Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions