Restaurant-Style Egg Curry

Aug 13

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Screen Shot 2021-08-13 at 12.53.28 AM.png — Want to enjoy eggs for dinner? This **Restaurant-Style Egg Curry** will blow you away! Perfect hard-boiled eggs paired with a creamy tomato gravy, serve with rice or bread and you’ve got the restaurant right in your kitchen!

If you’re new here let me tell you something - I love eggs. I really do, I eat them for breakfast almost every morning. You can check out the plethora of egg recipes I have on this blog! If eggs weren’t on the menu for breakfast, to be honest I’d probably eat them at lunch. Usually at least least an egg a day! They’re just so good and so versatile! That’s how I feel about chicken, so what came first, the chicken and the egg? To state the obvious - the two ingredients are related!

What about eggs for dinner? Ehhh I’ll probably pass. I have to confess that while I say that “meals are a made up concept,” in the sense that I have no issue eating leftovers from dishes such as dal makhani or even lasagna for breakfast, for some reason I’m less excited about breakfast food for dinner. Mention “egg curry” to me and I usually do this:

Unfortunately for my girlfriend, when I first [reluctantly] did make an egg curry because she was curious to try one from The Great Indian Cooking Course, her life was transformed, and egg curries became some of her favourites. From then on, I was begged to make egg curries, but I never wanted to. Lots of quarrels arose from this!

Don’t get me wrong, egg curries are seriously super delicious! I hope this hasn’t deterred you from this recipe, or any egg curry from that matter if you’ve never tried one before! The problem here is that I just used to have soooo many back in Delhi. You know when you eat so much of something that it loses its charm? Okay, for some foods that never happens, such as butter chicken, but it could be something more common like an Italian who grew up with pizza.

What’s so special about egg curries? They’re just boiled eggs in a gravy. The gravy sure is good, but why use egg as the protein when there are more fun options like paneer and chicken? The fascination from my girlfriend’s side comes from the fact that she’s apparently never had a boiled egg in her life before me. Would you believe that? Well, there’s lots of things she’s never had before being with me, but that’s another story for another time :)

I admit that from The Great Indian Cooking Course, we actually tried almost all of the egg curries in the book. One example was the egg curry with the grated hard boiled eggs, and that was pretty cool! We also tried the green egg curry, where I substituted zucchini for bitter gourd, since you don’t get bitter gourd here. If you don’t know what bitter gourd is, it is also referred to as “bitter melon” or “bitter cucumber.” It' is also a green-skinned vegetable that is, well, bitter. It looks like this:

Zucchini was a great substitute, so I recommend this if you can’t find bitter gourd at the grocery store. I’ll admit that the taste of that incredible gravy is still stuck with me!

But still, it’s that protein choice. Boiled eggs! Meh.

If you’re following me on YouTube, you know that throughout the month of August 2021, I’ve set up an open collaboration to all YouTubers called #mycookingjourney2021. The objective of this collaboration is to encourage folks to try new Indian recipes, whether it be a classic recipe or a fusion twist to a favourite. I’ve taken on the challenge myself, and you can view all the awesome recipes here on the blog as well as on the videos! I hope you subscribe to the channel so you can see the video versions, and be notified whenever a new recipe is live! I premiere my recipes when they go live so I can interact with all of you lovely readers and viewers! So don’t miss out on that exciting opportunity!

As a result, I suppose it would be a little silly for me not to try and share my own egg curry recipe right? I need to toss my bias aside and just do it! Not to toot my own horn, but if I make it, it’s bound to be tasty! It’s just something I always procrastinated with ‘cause I’d rather make other things, you know?

Well, not only did the collab escalate the need to get on with developing this recipe, but low and behold my uncle and cousins wanted to pay me a visit in early August! If you’re new here, my entire family except my sister, myself, and some other more distant relatives are vegetarian. That can make coming up with creative family meals a bit cumbersome. I feel I always do the same thing when cooking for them - perhaps some lentils, cheesy and tomato sauce pasta of some sorts, paneer… I’m sorry, while there are plenty of vegetarian recipes on the website, I have to admit I run out of ideas when cooking for my family! I don’t want to give them the same thing over and over again.

What’s something I’ve never done for them before? Yup, egg curry. This gave me a chance to test it out. We also had rajma chawal - curried red kidney beans - and served the dishes with jeera rice - cumin spiked rice - and rumali rotis - those translate to “handkerchief” rotis! It was an excellent feast, and while I was really not looking forward to cooking that egg curry, I have to admit it was the best one I have ever made, and I knew it was ready to share with you! My uncle said thanks to my girlfriend for pushing me to make this, as it was a huge hit! My youngest cousin gobbled that up and had the largest portion! I’m glad I could make her happy with this dish!

Ready to transform a simple boiled egg into this scrumptious delicacy? Okay, I’m still kind of not, but I hope you are, so let’s get to it! On the date of publishing, it’s my girlfriend’s birthday, so I’m dedicating this one to her convincing me to make egg curry!

why make restaurant-style egg curry?

I hope you’ve dismissed my negative biased opinions toward egg curries. Being objective, yes yes they’re delicious. Simple but really satisfying and loaded with flavours. Let’s forget that I find them “boring” right now!

Honestly, egg curries are super easy to make. This came together in no time! The key is just nailing the perfect boiled egg, which I’ll explain how to do. All you need to do is boil your eggs and make your gravy. I will do an extra step however to really elevate the egg curry, which you can read on about soon! Don’t worry, it’s nothing crazy at all!

This recipe will be based on restaurant-style egg curries. There are more street-style and homestyle variations of egg curries, but if you know me, you know I love to make my dishes restaurant-style, especially if we’re dealing with egg curry! What’s awesome is that you can make a restaurant-style dish quite easily and quickly at home! Skip the takeout and prepare your very own egg curry with ease!

Aside from the simplicity of making an egg curry, eggs are an excellent source of protein and healthy omega-3 fatty acids, depending on the quality of eggs you purchase. If you serve eggs with rice or bread, you have a balanced meal with all of your three macronutrients. You’ve got bonus points if you’re using bread with atta flour, such as roti, but to make the restaurant experience, I personally would serve with rumali roti or naan. That’s just me though!

Ingredients for indian egg curry

Let’s review what we’ll need to make this Restaurant-Style Egg Curry. You can make an exquisite egg curry without too many ingredients!

Eggs
Onions
Ginger
Garlic
Water, as needed
Ghee
Cumin seeds
Turmeric
Ground coriander
Red chili powder
Passata - strained tomatoes or regular tomatoes
Dried fenugreek leaves/Kasoori methi
Garam masala
Salt, to taste
Cream
Cilantro

As mentioned before, this is going to be a restaurant-style egg curry. We’re not using any whole spices here, and we’ll have a very creamy and smooth gravy. This recipe is not spicy at all, so it’s great for those sensitive to spice. It will be aromatic and delightful!

How to Make Restaurant-Style Egg Curry

To make the eggs

The eggs for this recipe will be boiled. Here I’ll give a quick overview on how to boil the eggs and then how to fry them before adding them to the gravy. If you want more information on How to Boil Eggs to Perfection, then check out that recipe for a complete guide and tips to nail your boiled eggs!

Arrange eggs in a pot in a single layer and fill the pan with water (at least 1 inch in depth)
Cover the pot and bring the water up to a boil.
As soon as the water comes up to a boil, start your egg timer, turn off the heat and remove the pan from the heat.
In the meanwhile, prepare an ice water bath by filling a large bowl with water and ice. Remove the eggs from the pot after 10 minutes for hard boiled eggs.
Cool the eggs for at least 5 minutes and then lightly crack the shell with the back of a spoon. To peel the eggs, either peel it under a stream of cold running water, or submerge the eggs in the water bath and start peeling.
Serve as desired!

To make the egg curry

In a food processor, add onion, ginger and garlic with a splash of water and blend to a puree.
Using a paring or butter knife, slash lines all over the white of the peeled boiled eggs.
Heat ghee in a pan/wok on medium heat and add cumin seeds. Once the cumin starts to crackle, add turmeric and mix well.
Add boiled and peeled eggs and coat well with the turmeric.
Cook for 4-7 minutes or until the eggs are lightly roasted. Remove the eggs from the pan/wok and set aside for later.
In the same pan/wok add the pureed onion, ginger and garlic. Mix well and then add deggi mirch and ground coriander. Continue stirring and cooking until the mixture appears dry and the rawness has cooked off. Add splash of water if the mixture starts to stick.
Add pureed tomatoes, season with salt and mix well. Bring to a simmer and again continue cooking until the mixture appears dry and the rawness has cooked off.
Lightly crush the fenugreek leaves in the palms of your hands and add to the tomatoes. Cook for at least 1 minute or until aromatic.
Then add the eggs, mix well and cook for 1-2 minutes. If at any point the mixture starts to stick, add a splash of water and mix well.
Add 1 - 2 Cups of water and mix well to create a gravy. Adjust the heat to simmer gently, adjust for seasoning and cook until the gravy thickens to your liking.
Finish the gravy with cream, cilantro and garam masala. Simmer for 2-5 minutes and then serve over rice, pulao or your favourite bread.

Tips & Tricks for the best creamy egg curry

Don’t overdo the gravy with too much spice, keep it simple and let the eggs shine.
For the perfectly smooth peeled eggs, submerge egg underwater and then peel. Or peel under running water.
Roasting the egg with turmeric adds lots of colour and flavour to the blandest part of the egg - the whites.
To change things up, grate the eggs and then add it to the final gravy.

Enjoyed restaurant-style egg curry? Check out these other indian-style egg recipes!

Watch How to Make Restaurant-Style Egg Curry here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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eggs, vegetarian, Indian

Indian

Yield: 4

Author: Anadi

Easy Tomato Egg Masala Gravy | How to Make Restaurant-Style Indian Egg Curry | #mycookingjourney2021https://youtu.be/GwIT_UlFQpoHow to make the best restaurant-style Indian egg curry easily. This restaurant-style egg curry uses boiled eggs in an tomato and onion egg masala gravy. This restaurant-style Indian egg recipe is easy to make and can be served with rice or bread.2021-08-13

Restaurant-Style Egg Curry

Want to enjoy eggs for dinner? This Restaurant-Style Egg Curry will blow you away! Perfect hard-boiled eggs paired with a creamy tomato gravy, serve with rice or bread and you’ve got the restaurant right in your kitchen!

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Cook ModePrevent screen from turning off

Ingredients

5 large eggs
water, as needed
1/2 medium onion, roughly chopped
1/2 inch piece ginger
3 cloves of garlic
1 Tbsp ghee
1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp ground coriander
1 tsp deggi mirch
1 1/2 Cups Passata/strained tomatoes or 2-3 medium tomatoes pureed
1/2 Tbsp kasoori methi/dried fenugreek leaves
1/2 tsp garam masala
1/4 - 1/2 Cup 10% or Half and Half Cream
cilantro for garnish
salt to taste

Instructions

To boil the egg

Arrange eggs in a pot in a single layer and fill the pan with water (at least 1 inch in depth)
Cover the pot and bring the water up to a boil.
As soon as the water comes up to a boil, start your egg timer, turn off the heat and remove the pan from the heat.
In the meanwhile, prepare an ice water bath by filling a large bowl with water and ice. Remove the eggs from the pot after 10 minutes for hard boiled eggs.
Cool the eggs for at least 5 minutes and then lightly crack the shell with the back of a spoon. To peel the eggs, either peel it under a stream of cold running water, or submerge the eggs in the water bath and start peeling.
Serve as desired!

For the egg curry

In a food processor, add onion, ginger and garlic with a splash of water and blend to a puree.
Using a paring or butter knife, slash lines all over the white of the peeled boiled eggs.
Heat ghee in a pan/wok on medium heat and add cumin seeds. Once the cumin starts to crackle, add turmeric and mix well.
Add boiled and peeled eggs and coat well with the turmeric.
Cook for 4-7 minutes or until the eggs are lightly roasted. Remove the eggs from the pan/wok and set aside for later.
In the same pan/wok add the pureed onion, ginger and garlic. Mix well and then add deggi mirch and ground coriander. Continue stirring and cooking until the mixture appears dry and the rawness has cooked off. Add splash of water if the mixture starts to stick.
Add pureed tomatoes, season with salt and mix well. Bring to a simmer and again continue cooking until the mixture appears dry and the rawness has cooked off.
Lightly crush the fenugreek leaves in the palms of your hands and add to the tomatoes. Cook for at least 1 minute or until aromatic.
Then add the eggs, mix well and cook for 1-2 minutes. If at any point the mixture starts to stick, add a splash of water and mix well.
Add 1 - 2 Cups of water and mix well to create a gravy. Adjust the heat to simmer gently, adjust for seasoning and cook until the gravy thickens to your liking.
Finish the gravy with cream, cilantro and garam masala. Simmer for 2-5 minutes and then serve over rice, pulao or your favourite bread.