A simple egg curry with hot rice, what more do you want on a cold weekend afternoon! This recipe is usually made with potatoes and eggs; I have avoided potatoes here as I wanted to reduce the carb content. Feel free to add in potatoes, I have included them in the recipe.
For Boiled Eggs:
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Eggs – 4 (hard-boiled)
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Salt – ½ tsp
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Turmeric powder – ½ tsp
For the Curry:
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Potatoes – 2 medium (peeled and cut into halves or quarters)
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Onion – 2 medium (finely sliced or grated)
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Tomato – 1 large (chopped or pureed)
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Ginger paste – 1 tsp
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Garlic paste – 1 tsp
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Green chilies – 2 (slit)
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Bay leaf – 1
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Whole cumin seeds – ½ tsp
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Cumin powder – 1 tsp
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Coriander powder – 1 tsp
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Turmeric powder – ½ tsp
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Red chili powder – ½ tsp (adjust to taste)
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Garam masala powder – ½ tsp
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Sugar – ½ tsp
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Salt – to taste
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Mustard oil – 3 to 4 tbsp
Water – 1 to 1½ cups (as needed)
Fresh coriander – chopped (for garnish)
Method:
- Boil the eggs, peel them, and rub with a little turmeric and salt.
- Heat 1 tbsp oil and lightly fry the eggs until golden. Set aside.
- In the same oil, fry the potato pieces with a pinch of turmeric and salt till they get a light golden crust. Remove and keep aside.
- Add more oil if needed. Temper with bay leaf and cumin seeds.
- Add sliced onions and saute until golden brown.
- Add ginger and garlic paste. Saute until the raw smell disappears.
- Add chopped tomatoes, green chilies, and a pinch of sugar. Cook till oil separates.
- Now add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the masala well.
- Add fried potatoes and mix well with the masala. Add water to form a gravy.
- Cover and simmer till potatoes are cooked (about 10–12 minutes).
- Add the fried eggs and simmer for another 3–4 minutes.
- Sprinkle garam masala and chopped coriander.
- Turn off the heat and let it rest for a few minutes.
Serve hot with steamed rice, basanti pulao, or luchi/paratha.
