🇮🇳 IndiaCatalog recipe
Hard-boiled eggs slashed and bathed in a deep, oil-slicked onion-tomato gravy — the fallback curry every Indian kitchen turns to when the fridge holds little else.
For 4 servings.
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Boil the eggs 9 minutes, then cool in cold water, peel, and cut two shallow slits into each so the sauce can soak in.
Crackle the cumin seeds in the oil, then add the onion and cook until deeply golden, about 9 minutes.
💡 Real caramel-brown onion is most of this curry's flavor — don't stop at pale gold.
Stir in the garlic, ginger and green chili and cook 1 minute, then add the turmeric, chili powder and coriander.
Pour in the blended tomato and simmer until it darkens and the oil starts to separate at the edges, about 8 minutes.
Add 300 ml water and salt, and simmer 6 minutes to bring the gravy together.
Slide in the eggs, spoon the gravy over them, and simmer 5 minutes so the slits drink up the sauce.
Stir in the garam masala, scatter with cilantro, and serve with rice or roti.
Egg curry became the everyday protein fix in households where meat was a weekend indulgence and eggs were cheap, quick and always on hand. Regional versions run from Bengal's mustard-spiked take to a drier, coconut-based South Indian style; this is the pan-Indian onion-tomato base found in most kitchens on a weeknight. It usually turns up with rice or fresh roti when nobody has planned dinner in advance.
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