- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- kcal
- 385.5
- protein
- 16.6 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 1 tbsp
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- 1 tsp
- 1 tsp
- 200 ml
- 2 tbsp
Process
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Place the eggs in a saucepan, cover with cold water by 2 cm, and bring to a boil over high heat. Once boiling, reduce to medium and cook for 8 minutes. Drain and transfer to a bowl of cold water for 5 minutes, then peel and set aside.
Heat vegetable oil in a wide pan over medium heat. Add the chopped onions and cook for 6–8 minutes until golden brown, stirring often.
Add the grated ginger and minced garlic to the pan and cook for 1 minute until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for 30 seconds to bloom the spices.
Pour in the pureed tomatoes and salt. Cook for 8–10 minutes over medium heat until the mixture thickens and the oil separates at the edges.
Add the coconut milk and garam masala. Stir well and bring to a gentle simmer. If using, add the slit green chilies now.
Gently add the peeled eggs to the gravy. Simmer for 5 minutes, spooning sauce over the eggs. Taste and adjust salt.
Garnish with fresh coriander leaves and serve hot with rice or flatbread.
Kitchen notes
Kitchen notes
- Do not overcook the eggs: 8 minutes from boiling gives firm yolks without grey-green rings. Cool them in ice water immediately to stop cooking.
- Fry the onions until deep golden brown, not just translucent. This builds the base flavor and prevents a raw, sharp taste.
- Let the tomato mixture cook until oil separates; this tells you the raw tomato flavor is gone and the gravy will be rich, not watery.
- Add coconut milk at a gentle simmer, not a rolling boil, to prevent curdling. Stir gently after adding eggs to keep them intact.
Substitutions
- coconut milk→plain yogurt (whisked and added off heat)
- vegetable oil→ghee or sunflower oil
- fresh tomatoes→canned crushed tomatoes (200 g)
- green chilies→a pinch of cayenne pepper
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy is too thick; avoid boiling to prevent the eggs from becoming rubbery. Freezing is not recommended as boiled eggs become grainy and the coconut milk may separate.
| Nutrient | Per serving |
|---|---|
| Calories | 385.5 kcal |
| Protein | 16.6 g |
| Carbohydrates | 17.8 g |
| Fat | 29.2 g |
| Saturated fat | 14.6 g |
| Fiber | 4.5 g |
| Sugar | 8.5 g |
| Sodium | 743 mg |
| Cholesterol | 373 mg |
FAQ
The questions we get asked most
Why did my egg curry turn out watery?
The tomatoes were not cooked down enough before adding the coconut milk. Cook the tomato mixture until the oil separates and the paste looks thick, about 8-10 minutes. Also use full-fat coconut milk, not light, and simmer uncovered to thicken.
Can I make egg curry ahead of time?
Yes, you can make the gravy up to 2 days ahead and refrigerate it. Boil and peel the eggs fresh on the day of serving, then reheat the gravy and add the eggs to warm through. This prevents the eggs from becoming rubbery.
How do I prevent the eggs from splitting or falling apart?
Use eggs that are fully cooled and firm. Add them gently to the simmering gravy and do not stir vigorously; instead, spoon sauce over them. Simmer for only 5 minutes to heat through.
Can I use yogurt instead of coconut milk?
Yes, but whisk the yogurt with a tablespoon of flour and add it off the heat, stirring constantly. Then return to low heat and simmer gently. Boiling yogurt will curdle it.
Is this egg curry very spicy?
The recipe as written is moderately spiced. For a milder version, omit the green chilies and reduce the red chili powder to a pinch. You can also add a tablespoon of coconut milk or a boiled potato to mellow the heat.
What can I serve with egg curry?
Steamed basmati rice, roti, naan, or crusty bread all work well. A side of cucumber salad or pickled onions adds a fresh contrast.
Can I freeze egg curry?
Freezing is not recommended because boiled eggs become watery and grainy after thawing, and coconut milk can separate. If you must freeze, freeze only the gravy for up to 1 month, then add freshly boiled eggs when reheating.
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