The one thing I find really satisfying on cold, winter days is a bowl of hot curry, some rice and buttery, garlic/onion naan. Whether its vegetarian, meat, poultry, or fish – there is something truly comforting and filling about Indian curry dishes. Maybe it gives a lot of us a sense of instant nostalgia.
Growing up, my mom was a vegetarian, so most of her dishes were vegetarian. She rarely cooked meat in the house, and if she did, my dad had the honor of cleaning and cutting the meat. She would cook up the sauce and my dad would put all the meat in the pot so she didn’t have to touch it. Haha. BUT – I have to say, for someone who didn’t eat meat, my mom made some amazing chicken curry!
Eggs, on the other hand, were probably my moms favorite – the closest she would ever come to eating “poultry.” She would eat them in omelettes, hardboiled with salt and pepper, and sometimes she’d go out on a limb and make eggs “sunny side up.” I remember coming to the breakfast table before school sometimes and seeing her with her tea and runny eggs and a big smile on her face. And then I would sit down at my seat and see a plate of “sunny side up” eggs just for me. Of course – the horrible child I was, I would tell her I wasn’t going to eat them cause they were still moving and alive on my plate! Ohh -my poor mother! I’m surprised she didn’t smack me as much as I probably deserved to be when I was younger! LOL
That was a long time ago and now that I’m an adult, I have to admit that I’ve become like my mom. I love eggs! The only difference is that unlike my mom, I really only like egg whites if I’m eating them in an omelette or scrambled. But, I’ve finally learned to enjoy “sunny side up” eggs, over-easy eggs, etc. without a big fuss, like when I was a child. And I love using eggs as the main ingredient in the Indian dishes I cook now.
Most of us love the sauces and gravies that are part of many Indian dishes. There is so much flavor that you can dip your breads into – its an amazing experience! Well, imagine that same creamy goodness of the sauce amplified even more with the creamy texture of a perfectly cooked egg in it. And then, imagine the egg almost becoming like a sponge that soaks up all the spices, seasonings and flavors of the sauce as it is cooked. So now, you not only have a delicious creamy curry sauce, but you have a masala-soaked egg bursting with Indian flavors – sweet, spicy, salty.
That, my friend, is enough to make anyone’s mouth water!
I’d like to share a really delicious and fairly simple egg curry recipe with you that has an incredible sauce, perfect for dipping your bread in or mixing up with rice. Plus, the egg in this curry doesn’t taste “egg-y”, but rather absorbs the spices and flavors of the sauce. It is easy enough to make as a week-day meal, but fancy enough to share at a special event and look like you spent hours in the kitchen!
I’ve also included a recipe for making perfect hard-boiled eggs that is fail-proof for anyone! :O)
Masala Egg Curry
Serves: 6-8 people
– 1 large onion (Vidalia)
– 28oz. can of Tomato Sauce or Tomato Puree (any brand)
– 2 Tbsp ginger paste
– 2 Tbsp garlic paste
– 1 Heaping Tbsp of Madras Curry Powder (Hot or Mild)
– 1 large red bell pepper
– ½ bunch of fresh Italian parsley or coriander (additional ¼ cup for garnish)
– 1 or 2 jalapenos (optional – add more if preferred)
– ½ cup of oil (canola or vegetable)
– ½ tsp of cinnamon powder
– ½ tsp of freshly ground cardamom – white or green is fine
– 1/4 tsp of freshly ground cloves
– 1 Tbsp of freshly ground cumin seeds
– 3 to 4 Tbsp Jaggery (Indian style brown sugar) OR can use dark brown sugar (any brand)
– 3 to 4 Tbsp Curry Paste (Patak brand or Tiger Brand) – HOT or MILD
– 1 Tbsp salt (add more if preferred after cooking curry sauce) – and additional 1/4tsp for garnish
– ½ cup of heavy cream
– 12 hard-boiled eggs (24 sliced in half)
**Check Recipe Below for Perfect Hardboiled Eggs**
1. In large blender, add onion, ginger paste, garlic paste, bell peppers, parsley/coriander, jalapenos.
2. Blend all items till very smooth and completely mixed together, almost soupy consistency. Keep aside.
3. In large pot, add oil and heat on medium.
4. Once oil is hot, add your ground spices (cardamom, cumin, cinnamon and cloves) and allow to cook for about 1-2 minutes to flavor the oil before adding rest of ingredients.
5. Once oil is sizzling, add the tomato sauce/puree and allow to cook with the spiced oil for about 4-5minutes.
6. Add blended veggies, jaggery, salt, curry paste and Madras curry powder into tomato mixture and stir well to fully incorporate all ingredients.
7. Cover and let cook for about 10-15mins on medium-low heat until sauce starts to look dark burgundy color.
8. Lower heat to lowest setting and then add heavy cream – cook on low heat for 5 minutes.
9. Add 16-18 of the hardboiled egg slices gently into the curry sauce and push down lightly towards bottom of pot – do not mix around or eggs will break. (Save rest of eggs for garnish if desired)
10. Cook on low heat for another 5-7 mins to allow eggs to warm up more and absorb the sauce
11. Add remaining egg slices on top, sprinkle additional ¼ cup of fresh chopped parsley/coriander and ¼ tsp salt on top as garnish before serving.
SERVE HOT with Rice or Naan/Roti.
Perfect Hard-boiled Eggs:
1. In a medium to large saucepan, add eggs and fill up with cold water until eggs are completely immersed.
2. Cook on medium heat until water starts to simmer and bubble gently
3. Once water is hot, turn off heat, cover pot and allow eggs to sit in hot water for 17-20 minutes. DO NOT PEEK OR OPEN COVER.
4. After time is up, uncover pot and pour all hot water out, an refill with ice cold water.
5. Allow eggs to cool off completely before touching
6. Remove eggs shells under cool running water
Easy enough right? Trust me, despite the number of steps – the hardest part of the entire dish is blending the veggies for the gravy. It’s definitely a crowd pleaser and I hope you and your family/friends enjoy it when you make it!
Let me know your thoughts on the egg curry – you can tag me on IG @cmspiceculture OR comment below. :O)