Indian · Dinner
Egg Curry in Tomato Sauce
Hard-boiled eggs simmered in a spiced onion-tomato masala built on ginger, garlic, cumin and garam masala, finished with a touch of cream for body. Served over steamed basmati rice or with roti, the sauce carries a gentle heat balanced by tomato sweetness and toasted whole spices.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
438Calories
18.2gProtein
33.7gFat
15.8gCarbs
7.3gSugar
3.2gFiber
410mgSodium
372mgChol
14.1gSat Fat
712mgPotassium
120mgCalcium
3.2mgIron
1.2mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Hard-boil the eggs in a small pot of water for 10 minutes, cool under running water, peel, and set aside.
2
Heat
Warm the vegetable oil in a small pan over medium heat for 30 seconds until shimmering, then sauté the onion for 5 minutes until soft and golden at the edges.
3
Heat
Add the garlic and ginger, stirring constantly over medium heat for 1 minute until fragrant and the raw smell disappears.
4
Heat
Stir in the tomato, cumin, turmeric, chili powder, and garam masala, simmering over medium-low heat for 10 minutes until the tomato breaks down and oil separates.
5
Heat
Pour in the water, season with salt, and simmer over medium-low heat for 5 minutes until the sauce thickens slightly and coats a spoon, then halve the eggs and nestle cut-side up, stir in the heavy cream, and simmer gently for 2 minutes until glossy.
6
Plate
Transfer the eggs and sauce to a bowl, scatter the cilantro over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g), hard-boiled and peeled
- 2 tbsp2 tbsp vegetable oil
- 2/3 cup100g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 cup180g tomato, or 3 tbsp (45g) canned tomatoes
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp garam masala
- 4 tbsp60ml heavy cream
- 2/3 cup160ml water
- 2 tbsp2 tbsp cilantro
- salt, to taste
