Made with whole boiled eggs, Egg Curry is a simple, delicious recipe that is both filling and healthy. As you may very well know, the goodness of eggs is found in the yolk (containing over 90 percent of an egg’s calcium and iron) and the white (containing almost half the egg’s protein).
Of all the egg recipes I know, this is one of my top picks, especially since this is so simple and goes very well with a lot of sides. For years, I had avoided this recipe for fear of cholesterol and I still regret it. I had limited my egg consumption to just whites and even developed a taste for egg white recipes (which are incidentally quite delicious too). I lost count of the number of yolks I have tossed in the trash can during all those years 🙁
The other stuff I mistakenly avoided for many years are bananas (one of my doctors made me believe that bananas caused colds!), ghee ( for many years I thought I was putting on weight because of ghee) and cooking in coconut oil (the world I grew up in, coconut oil was only meant for healthy hair). It’s amazing how nutrition claims and weird beliefs can impact your diet and make you miss out on some of the most wonderful things in life.
One interesting thing about this recipe is that the eggs are browned in a pan after they are boiled (and cooled) and that gives them a unique flavor (there are some Indian recipes that actually deep fry boiled eggs but I do not recommend that). Just half a teaspoon of oil is enough to brown the eggs. Using a knife to slit the boiled eggs evenly will help absorb the curry flavor from the tomatoes and onions. For instructions on making ginger/garlic paste, you can click here.
You can’t go wrong with this dish- it’s yummy! Watch the video for the Instant Pot (IP) version below:
Eggs are regarded a ‘complete’ source of protein as they contain all eight essential amino acids; the ones we cannot synthesize in our bodies and must obtain from our diet.
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- 4 Eggs boiled, deshelled
- 1/4 Pound Tomato
- 1 Cup Onion fine cut
- 1/4 Cup Cilantro fine cut
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder
- 3/4 Teaspoon Garam Masala
- 3/4 Teaspoon Coriander Powder
- 1/2 Teaspoon Sea Salt or to taste
- 2 1/2 Teaspoons Coconut Oil (or olive oil)
- Set aside boiled eggs, diced tomatoes and diced onion in separate bowls; slit boiled eggs randomly to ensure spices get absorbed
- Heat half a teaspoon of oil in a pan and gently brown the eggs uniformly
- Sauté onions in a different pan (with 2 teaspoons of oil) . Add ginger/garlic paste and continue to sauté till the onions are golden brown. Add turmeric, red chili powder and mix well
- Add tomatoes and continue cooking till most of the moisture evaporates. Add garam masala and coriander powder . Stir well to ensure that the spices blend in evenly
- Add the browned eggs and cook them with the tomatoes and onions for a few minutes to ensure they absorb the spices ( this will help flavor the eggs but not necessarily make them spicy)
- Garnish with cilantro and serve with cauliflower rice