📍 Where this dish comes from: Old Delhi · Chandni Chowk
Discover the history of this region →
Discover the history of this region →
Egg curry exists in virtually every regional cuisine in India, each with its own character. Whole eggs, velvety-smooth inside their spice-lacquered shells, bob lazily in a deep, brick-red masala alive with charred onion, sweet tomato, and the bright tang of tamarind — this is Indian comfort food at its most honest and completely irresistible. This version balances the richness of hard-boiled eggs with a tangy, aromatic tomato-coconut masala that clings beautifully to the scored egg whites.
What You’ll Need
Servings: 2 servings
Calories: 340kcal
Ingredients
- 4 large eggs hard-boiled and peeled
- 3 tbsp ghee
- 1 large onion finely chopped
- 2 medium tomatoes pureed
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 cup full-fat coconut milk
- Salt to taste
- Fresh coriander
Instructions
- Score each egg with a knife to help absorb curry.
- Heat ghee and fry eggs until lightly golden; set aside.
- In same pan, cook onion until deep brown, 10 minutes.
- Add ginger-garlic paste; cook 2 minutes.
- Add tomato puree and all dry spices; cook until oil separates, 8 minutes.
- Add coconut milk and ½ cup water; simmer 5 minutes.
- Add eggs; simmer 5 minutes to absorb flavors.
- Garnish with coriander and serve.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 15g | Fat: 27g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Egg yolks contain choline, lutein, and zeaxanthin, important for eye and brain health.
- Coconut milk provides medium-chain triglycerides (MCTs), which the body can convert to ketones for quick energy.
- Tomatoes provide lycopene, an antioxidant whose bioavailability increases with cooking.