Egg Curry

a boiled and sauteed egg in red curry with roti
Prep Time: 
40 minutes
Number of Servings: 
4 to 6
Recipe Source: 
Indian for Everyone by Anupy Singla ($35, Agate Surrey, 2014)


  • 10 hardboiled eggs, peeled
  • 34 tsp turmeric powder, divided
  • 2 Tbsp plus 2 tsp vegetable oil, divided
  • 1 tsp cumin seeds
  • 1 medium red onion, finely diced
  • 1 (2-inch) piece ginger, peeled and grated
  • 2 cloves garlic, peeled and grated or minced
  • 6 medium tomatoes, diced
  • 1 or 2 fresh Thai, serrano, or cayenne chilies, stems removed and thinly sliced
  • 1 Tbsp garam masala* 
  • 1 Tbsp ground coriander
  • 1 tsp red chili powder or cayenne pepper
  • 1 Tbsp salt
  • 1 cup boiling water
  • 12 cup chopped fresh cilantro
  • Roti or Naan for serving**


  1. Place peeled eggs in a small mixing bowl and sprinkle 14 teaspoon of the turmeric over them. Rub lightly until they are evenly coated. 
  2. In a 4-quart sauté pan over medium-high heat, warm the 2 teaspoons of oil. Add eggs and sauté, gently moving eggs around so they don’t stick, for 2 minutes, until lightly browned. Remove with a slotted spoon and set aside on a plate to cool. You can leave them whole for the final dish, or slice them in half before adding them back to the sauce. If slicing them, handle with care so yolks stay intact.
  3. Return sauté pan to medium-high heat and warm remaining 2 tablespoons of oil. Add cumin seeds and remaining 12 teaspoon of turmeric and cook for 40 seconds, until cumin seeds sizzle and turn reddish-brown.
  4. Add onion to sauté pan and cook, stirring occasionally to avoid sticking, for 2 minutes, until onion is slightly browned. Add ginger and garlic and cook for 1 minute.
  5. Reduce heat to medium low and add tomatoes, fresh chilies, garam masala, coriander, red chili powder, and salt to sauté pan. Simmer for 12 minutes. Add boiling water and cook for 3 minutes, until all ingredients pull together and tomatoes break down. Add cilantro and cook for 1 minute. Remove from heat.
  6. Transfer mixture to bowl of food processor or a blender or place an immersion blender in the sauté pan. Process until smooth.
  7. Transfer smooth mixture to a large serving bowl. Gently fold in eggs (whole or sliced). Serve with Roti or Naan.


  • *Garam masala is a blend of ground spices that adds warmth to a dish. It can include black pepper, cardamom, cinnamon, cloves, coriander, cumin, dried chilies, fennel, mace, nutmeg, and other spices. Garam masala can be found in most major supermarkets in the spice aisle and in Indian markets.
  • **Roti is an unleavened griddle-baked bread from India usually made from whole-wheat flour. Naan is a white-flour flat bread that is traditionally baked in a tandoor oven. Of the two, naan may be easier to find in larger supermarkets.
Nutrition Info: 
With one piece of naan: 462 Calories, 19 g Protein, 267 mg Cholesterol, 55 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 19 g Total fat (4 g sat), 744 mg Sodium, ★★★★★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), ★★★★ Phosphorus, ★★★ Vitamin B3 (niacin), ★★ Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Folate, Iron, Vitamin D, Vitamin K, Calcium, Magnesium, Potassium, Zinc