it’s made using extremely basic ingredients and yet gives you that rich curry flavor that leaves you wanting for more. This North Indian Egg Curry, is one of our goto weeknight dinner menus at home and a lot of our friends who don’t cook regularly love to make this recipe as it’s so easy.
What is Indian Egg Curry?
A Few days back I got a ‘direct message’ on my Instagram asking if this is Indian Shakshuka version….hmmm…not really but in many ways, they might be distant cousins 😉 Unlike Shakshuka (which is an onion-tomato-peppery sauce-based, using raw eggs), the Simple Indian Egg Curry is made using a sauteed Indian Masala (details below) and then hard-boiled eggs are added towards the end of the process. Then the whole mixture is covered and simmered for a few minutes (to incorporate all juices, spices, and flavors). So, I can say they are not the same but might come under some kind of similar category. Also, this recipe is different from it’s Southern version as it doesn’t use ‘Curry Leaves’ or ‘Spices or Peppers’.
Ingredients for Indian Egg Curry Recipe
As I did mention above, I love this recipe because of it’s simple ingredients, which makes this easier to cook. We are using:
Boiled Eggs Onion Tomato Paste Ginger+Garlic Paste Indian Spices – turmeric, red chili pepper, garam masala, salt Yogurt Water
This recipe is milder, tomato-yogurt base curry, hence making it perfect for a Keto or Low-Carb diet.
How to Make Best Indian Egg Curry Recipe:
As easy the ingredients, the process is even simpler, we start by:
Heat ghee in a large pan. Making an Indian Masala, which is a mix of onion, tomato, ginger+garlic paste, and spices. Then add boiled eggs and let everything simmer in that luscious gravy. Turn off heat and transfer the curry to a serving bowl. Sprinkle chopped cilantro on top and serve hot.
– Serving Suggestions –
You can serve pretty much any kind of light bread/roti/dinner rolls or even rice/quinoa with this dish. If you are doing Keto, then you can serve this with Cauliflower Rice or any glutenfree or Keto bread. You can store this in fridge for up to 3 days in an air-tight container.
————— Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
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Ghee *: you can use butter or any vegetable oil too Tomato Paste **: you can use fresh tomato puree too
