Egg Curry

Method

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1. Boil the eggs for 9 minutes, cool them under cold water and peel.

   Mark done Start 9 min timer

2. Heat 1 tbsp of the oil, add the turmeric and chilli powder for the eggs, and roll the eggs in it for 2 minutes until blistered. Lift out.

   Mark done Start 2 min timer

3. Add the remaining oil and fry the cumin seeds for 30 seconds.

   Mark done Start 30 sec timer

4. Add the onions and fry 10 minutes, until deep golden.

   Mark done

5. Stir in the ginger and garlic paste and the chillies and cook 2 minutes.

   Mark done

6. Add the ground coriander, turmeric and chilli powder and cook 30 seconds.

   Mark done

7. Add the tomatoes and salt and cook 8 minutes, until the oil separates.

   Mark done

8. Pour in the water and simmer 5 minutes.

   Mark done

9. Return the eggs whole, cover, and simmer 5 minutes.

   Mark done

10. Halve the eggs in the pan, stir in the garam masala, and scatter the coriander over.

    Mark done

Chef’s Tips

• Nine minutes gives a set yolk that still has colour.
• Blister the eggs in spiced oil before they meet the gravy.
• Halve them in the pan at the end so the yolks stay whole.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Chapati
• Onion salad

Storage & Reheating

Keeps 2 days refrigerated. The whites firm up but the gravy improves.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.