Indian Style Curried Eggs Recipe

Name: Indian Style Curried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups basmati rice; 2 tablespoons olive oil; 1 brown onion; 1 tablespoon fresh ginger, grated; 1 tablespoon tandoori paste; 2 tomatoes, peeled, chopped (see note); 300 ml cream; ½ cup vegetable stock; 2 tablespoons lemon juice; 12 hard-boiled eggs, peeled, halved; 1 cup fresh coriander leaves (cilantro); ½ cup slivered almonds

Servings: persons

1 ½ cups basmati rice
2 tablespoons olive oil
1 brown onion
1 tablespoon fresh ginger, grated
1 tablespoon tandoori paste
2 tomatoes, peeled, chopped (see note)
300 ml cream
½ cup vegetable stock
2 tablespoons lemon juice
12 hard-boiled eggs, peeled, halved
1 cup fresh coriander leaves (cilantro)
½ cup slivered almonds

1
Cook the rice using absorption, steam or boiling methods.
2
Meanwhile, head oil in a non-stick frying pan over medium heat.
3
Add onion and ginger.
4
Cook for 3 minutes or until onion is tender.
5
Stir in tandoori paste, tomatoes, stock, lemon juice and salt and pepper.
6
Bring to the boil.
7
Reduce heat to low.
8
Add eggs.
9
Spoon sauce over eggs and simmer 15 minutes or until sauce thickens and eggs are heated through.
10
Roughly chop half the coriander.
11
Add to rice with almonds and stir well to combine.
12
Season with salt and pepper.
13
Spoon rice into serving bowls.
14
Spoon over eggs and sauce.
15
Sprinkle with remaining coriander leaves.
16
NOTE: To peel tomoatoes, cut a small cross in the base of each tomato.
17
Place into a heat-proof bowl.
18
Cover with boiling water.
19
Stand for 5-10 minutes or until skin begins to curl where it has been cut.
20
Drain.
21
Peel and discard skin.

1133

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1 ½ cups basmati rice, 2 tablespoons olive oil, 1 brown onion, 1 tablespoon fresh ginger, grated, and more.

Yes, Indian Style Curried Eggs 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!

Indian Style Curried Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions