Indian Egg Curry
Tender hard-boiled eggs in a creamy tomato-and-spice sauce with coconut milk. A vegetarian Indian classic that comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 6 large eggs
- 1 medium onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 can (14.5 oz) canned tomatoes, crushed
- ¾ cup coconut milk
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 2 tablespoons neutral oil
Instructions
- 1
Place 6 eggs in a pot and cover with cold water by 1 inch. Set the pot on the stove over high heat until the water reaches a rolling boil, then remove from heat and cover tightly.
- 2
Let the covered pot sit undisturbed for 10 minutes, then carefully drain the hot water and transfer the eggs to a bowl filled with ice-cold water to cool completely, about 5 minutes.
- 3
Once cool, gently tap and roll each egg on the counter to crack the shell all over, then peel under cool running water, working from the wide end and removing all bits of shell. Pat dry with paper towels.
- 4
Slice each peeled egg in half lengthwise from top to bottom, creating two halves with the yolk visible in the middle.
- 5
Dice the onion into 1/4-inch cubes by first slicing it in half from root to tip, then slicing each half lengthwise into thin strips, then cutting crosswise to create small cubes.
- 6
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — using a knife or garlic press.
- 7
Peel the fresh ginger using a spoon (the edge scrapes the skin off easily), then mince it finely until pieces are the size of rice grains, about 1 tablespoon total.
- 8
Heat the 2 tablespoons of oil in a 10-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 9
Pour the diced onion into the hot oil and stir occasionally until the edges turn golden brown and the onion smells sweet, about 6 minutes, stirring once every 90 seconds.
- 10
Add the minced garlic and minced ginger to the golden onion and stir constantly for 60 seconds until the mixture becomes very fragrant — you'll smell the sharp, pungent aroma of raw ginger fade.
- 11
Pour in the 1 can of crushed tomatoes (including all the juice) and stir to combine with the onion mixture, scraping up any stuck-on brown bits from the bottom of the pan.
- 12
Stir in the 1 teaspoon garam masala and 0.5 teaspoon turmeric, then stir constantly for 45 seconds until the spices are evenly mixed and smell warm and aromatic.
- 13
Pour in the 0.75 cup coconut milk and stir until the sauce is smooth and uniform in color, about 30 seconds of constant stirring.
- 14
Reduce heat to medium-low and simmer the sauce uncovered for 5 minutes, stirring once every 60 seconds, until the flavors meld and the sauce looks slightly thickened and darker.
- 15
Gently slide the halved eggs into the simmering sauce, placing them cut-side down in a single layer, and simmer for 2 more minutes without stirring to warm through.
- 16
Remove the skillet from heat and let it rest for 1 minute — the sauce will thicken slightly as it cools.
- 17
Divide the curry between two bowls or plates, spooning the sauce evenly and arranging 3 egg halves in each serving so the yolk is visible on top.
Tools you’ll need
- large pot with lid
- slotted spoon
- 10-inch skillet
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
- bowls or serving plates
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