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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil and lightly fry the boiled eggs for 2–3 minutes until they are lightly golden. Remove and keep aside.
Add cumin seeds to the same pan and let them crackle.
Add the ginger-garlic paste and sauté for about 30 seconds.
Add the tomato puree and cook on medium heat for 7–8 minutes until the raw smell disappears and the oil starts separating.
Add turmeric, red chili powder, coriander powder, and salt. Cook for another minute.
Pour in the water and bring the gravy to a boil.
Add the fried eggs (make small slits in them so they absorb the gravy) and simmer for 5–7 minutes.
Garnish with chopped coriander leaves and serve hot.
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For an extra kick, add a pinch of black pepper or roasted cumin seeds if available.
A squeeze of lemon juice before serving can enhance the flavors.
Can I use raw eggs instead of boiled?
Boiled eggs are recommended for this recipe as they hold their shape better in the curry.
What can I serve with this egg curry?
This curry pairs well with steamed rice, roti, or paratha.
Is it necessary to fry the eggs?
Frying the eggs adds a slight texture and flavor, but you can skip this step if preferred.
Can I add other spices?
Feel free to experiment with other spices, but the recipe is designed to be simple and flavorful without them.
How can I make the curry spicier?
Add more red chili powder or include additional green chilies for extra heat.
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