Spiced Hard-Boiled Egg Curry — Dhaba-Style Egg Curry
A North Indian roadside-style curry of hard-boiled eggs simmered in a deeply spiced onion-tomato gravy, tempered with kasuri methi.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Boil 8 large eggs in cold water over high heat, reduce to medium, cook 10 minutes. Cool under cold water, peel, make 3 shallow slits in each. Toss with 0.5 tsp turmeric and pinch of salt. Finely chop 2 medium onions, 2 medium tomatoes, 2 green chillies. Mix ginger-garlic paste. Measure all spices.
Sear
Heat 4 tbsp oil in a large skillet over medium heat. Add 1 tsp cumin seeds and 2 bay leaves, sizzle 15 seconds until fragrant. Add prepared eggs in batches if needed, fry 2 minutes turning, until edges turn lightly golden. Remove and set aside.
Saute
Add chopped onions to the same pan over medium heat. Cook 8 minutes stirring until deep golden brown. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, 2 tsp tomato paste, 2 tsp Kashmiri chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric, and 1 tsp salt. Cook 5 minutes on medium-low, mashing tomatoes, until oil beads at edges.
Simmer
Pour 400ml (1 3/4 cup) hot water into the pan. Bring to a simmer over medium-low. Return fried eggs to gravy, simmer 4 minutes on low, spooning gravy over eggs, until eggs are coated and heated through.
Finish
Remove from heat. Stir in 1.5 tsp garam masala and 2 tsp crushed kasuri methi. Cover and rest 1 minute. Taste and adjust seasoning if needed.
Plate
Transfer curry to a serving bowl, garnish with 2 tbsp fresh chopped coriander. Serve hot with paratha, roti, or basmati rice, mango pickle, and roasted papad alongside.
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