Indian Egg Curry

This Indian egg curry flavored with ginger, garlic, chile, cumin, and coriander is an easy weeknight stew ready in about 30 minutes.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 197 Calories

Ingredients

• 1 cup water
• 1 onion, chopped
• salt to taste
• 4 tomatoes, chopped
• ½ teaspoon mustard seed
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ginger-garlic paste
• 2 teaspoons vegetable oil, or more to taste
• 1 teaspoon red chile powder, or more to taste
• 6 hard-boiled eggs, peeled, or more to taste

Recipe Instructions

Step 1

Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.

Step 2

Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.