Authentic Indian Egg Curry

Total Time

35 min

Preparation Time

10 min

Cooking Time

25 min

3782

Ingredients (4 Servings)

  • 2 medium Onion
  • 400 grams Canned tomatoes
  • 150 grams Green peas
  • 2 clove Garlic
  • 4 Eggs
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 1 tbsp Coriander powder
  • 1/4 to 1/2 teaspoon Cayenne pepper powder
  • 1 tbsp Garam masala
  • 150 ml Heavy cream (or yogurt)
  • 1 handful Fresh coriander leaves
  • 200 ml Water
  • 1 Salt (to taste)

Directions

  • Slice the onions thinly. Chop the garlic finely. Parboil the green peas. You can use yellow or red onions.
  • Heat some oil in a pan and add the cumin seeds. Leave until the popping sounds stop.
  • Add the garlic and stir-fry until lightly browned.
  • At the same time, start hard-boiling the eggs. When they're cooked put them in cold water and peel. (There are only 3 eggs in the photo, but I added another one later.)
  • Add the onion to the frying pan and stir-fry for 2 to 3 minutes.
  • When the onion is cooked add the turmeric, coriander powder, garam masala and cayenne pepper, and mix well.
  • Add the canned tomato and mix again.
  • Add the green peas, and mix.
  • Add 200 ml of water and bring to a boil. Simmer for 10 to 15 minutes over low heat.
  • Add the cream and mix. Simmer for 2 to 3 minutes. Taste and add salt as needed (I usually use a generous amount).
  • Put 3 eggs in the pan, cover them with the curry sauce and warm through for 2 to 3 minutes.
  • Quarter the remaining egg, and use to decorate the curry along with the fresh coriander leaves. Egg curry is called Anda Curry in Hindi.

Nutrition

Per serving:
  • Calories:- 130
  • Fat:- 4 g
  • Cholesterol:- 15 mg
  • Sodium:- 45 mg
  • Carbohydrate:- 62 g
  • Fiber:- 6 g
  • Protein: 49 g