This egg curry is an Indian Dhaba style egg curry made with boiled eggs lightly toasted in oil and spices and then simmered in a gravy made with onion, tomatoes and freshly ground spices.
In my blog you will usually find vegetarian and vegan appropriate posts. But, we do eat eggs so you can call us lacto-ovo-vegetarian or eggetarian. Egg curry (watch video) is one of our favorites and it is an easy to make dish for a weeknight dinner. The entire curry can be ready in under 30 minutes. I tried the whole 30 diet once and felt a great cleanse after that. This dish is whole 30 appropriate as well as gluten free. Enjoy this dish with nan, roti, chapati or rice. If you opt for rice,the entire meal can also be considered gluten free and you may have to skip the naan, roti, rice and chapati while on whole 30.
This egg curry is made primarily on stove top by adding boiled eggs to a succulent spicy onion tomato gravy.
Eggs can be boiled using conventional stove top or instant pot but what we love is our egg cooker. Watch this short video teaser and see how easy and mess free it is to boil eggs on this egg cooker. You can also use the egg poacher attachment to make poached eggs.
Instructions for boiling eggs in the egg :
- Fill the base of the egg cooker with water level depending on number of eggs as marked on the measuring cup.
- Place the eggs on the stand.
- Close the cooker and turn it on.
- The cooker will beep once done
- Add the eggs into cold water bath
- Peel the eggs…peeling eggs was never so much fun before!
The gravy is prepared by sautéing whole spices along with onion and tomato. You can also meal prep the gravy in advance, just add boiled eggs, make some hot steamed rice and week night dinner will be a breeze.
I add cashews which ensures the gravy is creamy. There are alternate versions where whipping cream or coconut milk is added. Also, my sister breaks and adds 2 raw eggs to the gravy and lets it simmer.You can try any of the versions. I would love to hear how it turned out for you!
Easy peasy week night dinner made by adding boiled eggs to succulent and spicy onion tomato gravy
- • 10 eggs
- • 2 tablespoons oil
- • 1 bay leaf
- • 1 stick cinnamon
- • 2 cloves
- • 12-15 cashews
- • 1 teaspoon cumin seeds
- • 2 teaspoon coriander seeds
- • 3 green chillies adjust as per taste or skip completely
- • 3 red chillies adjust as per taste
- • 2 cups onion
- • 2 cups tomatoes
- • 1 teaspoon turmeric
- • Salt as per taste
- • ½ teaspoon kasuri methi
- • Cilantro for garnish
- • ¼ teaspoon Garam masala (optional)
- Step 1 • Chop/ dice onions and tomatoes
- Step 2 • Keep the eggs for boiling in the egg cooker.
- Step 3 • Heat 1 tablespoon oil in a pan and add ½ tsp cumin, bay leaf, cinnamon and cloves and sauté.
- Step 4 • Add the coriander seeds, green chillies and cashews.
- Step 5 • Next add onions and fry till they turn translucent.
- Step 6 • Add tomatoes, turmeric and salt and cook till tomatoes wrinkle.
- Step 7 • Turn off gas and let it cool a bit. Add everything into a blender and blend to a smooth gravy
- Step 8 • Your boiled eggs would be ready by now. Place them in cold water and peel them. Slit the eggs horizontally or pork holes with a fork to ensure the flavors of the gravy soak into the boiled eggs.
- Step 9 • Now heat 1 tablespoon oil again and add the remaining cumin seeds.
- Step 10 • Add the eggs and sprinkle the garam masala powder.
- Step 11 • Add the gravy paste and simmer and cook for 3 minutes.
- Step 12 • Crush some kasuri methi between the palm of your hands and add it to the dish.
- Step 13 • Garnish with cilantro/ coriander leaves