Kitchenpostcards
  • Home
  • About Us
  • Contact Us
  • Newsletter
  • Podcast
  • Youtube
40 minute meals, Dinner, Eggs, Entree, lunch  /  January 25, 2018

Egg Curry

by Sakshi Kapoor

I love boiled eggs! For breakfast, for an evening snack or for dinner; Anytime is a good time for eating boiled eggs for me! Even Tuesdays! (Yes Mom, it’s true! And what better way to make a healthy, hearty, protein rich meal than to make a batch of Egg curry to be devoured with roti or rice? It is one of my go-to recipes when I’m out of ideas or veggie supplies or just out of inspiration to come up with something new.

Jump to Recipe Print Recipe
IMG_5481.JPG
Hard boiled eggs (done 8-9 minutes)

But there is something new here too. I have grown up eating a simple spicy egg curry that is based on just onions and tomatoes and have loved it. But recently, I tried making a coconut based egg curry that I’d had at my in-laws’ place. From some of my previous posts, you’ll figure that I’m a new fan of using coconut in curries and stir fries. It definitely does makes everything yummier.

Coconut Egg Curry

Just in case you don’t enjoy coconut in your food, you can make this curry without it. It’ll be a little different but still be yummy!

Here’s how I make Egg Curry sometimes with coconut

Ingredients

  • Eggs/ Ande, 6 to 7
  • Onions/ Pyaaz, 2 to 3 finely chopped
  • Ripe tomatoes/ Tamatar, 3, puréed
  • Water (for boiling the eggs)
  • Oil, 3 tablespoons
  • A sprig of curry leaves
  • Mustard/ Sarson seeds, 1/2 teaspoons
  • Garlic/ Lassan, 3 cloves, finely chopped
  • Salt to taste
  • Turmeric/ Haldi, 1/2 teaspoon
  • Red chilli/ Lal Mirch powder, 2 teaspoons (Use 1 tsp or less for a less spicy curry)
  • Coriander/ Dhaniya powder, 3 teaspoons
  • Garam masala, 1/2 teaspoon
  • 1- 2 cups of water
  • Fresh Coriander or Cilantro/ Hara Dhaniya leaves for garnish

For the coconut paste (Optional)

  • Green chillies/ Hari Mirch, 1-2
  • Ginger/ Adrak, 1 inch piece
  • Cumin seeds/ Jeera, 1 teaspoon
  • A cup of fresh or frozen Shredded Coconut/ Pisa hua Nariyal
  • 3-4 tbsp of warm water for making the coconut paste

Method

Boil the Eggs

In a big pan, place all the eggs and fill it with room temperature water. Cover the pan and place on medium high heat for 8-9 minutes. Keeping a timer handy would be helpful. After 8-9 minutes of cooking, carefully drain the pan off the boiling water and keep aside to cool.

Peeling hot eggs can be tricky so you may peel the eggs using certain techniques like shocking the boiled eggs in ice cold water. Use whatever technique that works for you.

BB3A34BD-16CD-4976-A410-083406441358
Ready to be peeled

Prepare The Curry

Start with finely chopping onions and garlic together. For the tomatoes, a purée would be perfect but if you don’t have a processor just chop them finely.

To start with the curry, put a kadhai on medium high heat and add some oil. Once the oil is hot, add the mustard seeds and wait for them to crackle.

F983DA9F-5C4E-48AC-9D8C-BDA2AB90DA1E
Cooking onions

Next add the chopped onions and garlic with the curry leaves. Cook these till the onions are a light golden. Keep the heat to a medium and stir occasionally to keep the onions from burning.

Once the onions are light golden, add the tomato purée followed by salt, coriander powder, red chilli powder, turmeric and garam masala. Cook for 2-3 minutes and then add a cup of water so that the spiced do not burn.

Cook this by stirring occasionally till this masala starts to leave oil on the sides.

C80A2323-6958-437C-9CED-3103AB8D0305
Tomato and spices go in next. Cook till oil comes on the side

If you are using the coconut in the curry, you would need to prepare a coconut paste that would be added at a later stage in the curry. In a blender or food processor, put grated coconut, ginger, green chilli and cumin seeds with some warm water and make a smooth paste. Keep this aside.

3F47A191-0687-4094-A91D-30B04AAF67CD
Process coconut, cumin, ginger, green chilli together

Once the oil appears on the sides, add the coconut paste. Turn the heat to medium low now and stir. Once you add the coconut, don’t let the curry to come to a boil since we don’t want the coconut paste to curdle. It’s better to cook the curry on low if you are using coconut milk or paste.

Coconut Egg Curry

If you are not using the coconut paste, adjust the thickness of the curry by adding more water, if needed. This curry is better when it is thicker. Wait for the curry to come to a rolling boil before you proceed to the next step.

IMG_5480
Eggs peeking from the curry!

Slice all the boiled peeled eggs into halves and start placing them in the curry. Stir the curry gently so as to not disturb the eggs.

Cook for 5-7 minutes on medium low heat and it’s done!

IMG_5479
Yumminess in a bowl! 🥚

Top with some fresh coriander leaves or cilantro and serve this Egg Curry with steamed rice or chapatis!

P.s. If you’re making the coconut version, it’ll be even better the next day! Also, when reheating the coconut version of the curry, don’t bring it to a boil, just let it come to a gentle simmer on low.

Egg Curry with Coconut
Print Recipe

Egg Curry with Coconut

A delicious spicy curry with boiled eggs that you can make with or without coconut. Enjoy it with steamed rice, rotis or parathas for a memorable meal!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: entree, Main Course
Cuisine: Indian, Kerala cuisine
Keyword: Anda Curry, Coconut Egg Curry, Egg Curry, Egg Curry with Coconut, Nadan Mutta Curry
Servings: 3
Author: Sakshi Kapoor

Equipment

  • Food Processor or Blender
  • Saucepan or pateela with lid

Ingredients

  • 6-7 Eggs/ Ande
  • 2 to 3 Onions/ Pyaaz finely chopped
  • 3 Ripe tomatoes/ Tamatar puréed
  • Water (for boiling the eggs)
  • 3 tbsp Oil (coconut oil works well here)
  • A sprig of curry leaves
  • 1/2 tsp Mustard/ Sarson seeds
  • 3 cloves Garlic/ Lassan finely chopped
  • Salt to taste
  • 1/2 tsp Turmeric/ Haldi
  • 2 tsp Red chilli/ Lal Mirch powder (Use 1 tsp or less for a less spicy curry)
  • 3 tsp Coriander/ Dhaniya powder
  • 1/2 tsp Garam masala
  • 1-2 cups Water adjust according to the consistency you prefer
  • Fresh Coriander or Cilantro/ Hara Dhaniya leaves for garnish

For the coconut paste (Optional)

  • 1-2 Green chillies/ Hari Mirch
  • 1 inch piece Ginger/ Adrak
  • 1 tsp Cumin seeds/ Jeera
  • 1 cup Fresh or frozen Shredded Coconut/ Pisa hua Nariyal
  • 3-4 tbsp Warm water for blending the coconut paste

Instructions

Boil the Eggs

  • In a big pan, place all the eggs and fill it with room temperature water. Cover the pan and place on medium high heat for 8-9 minutes. Keeping a timer handy would be helpful. After 8-9 minutes of cooking, carefully drain the pan off the boiling water and keep aside to cool.

Prepare The Curry

  • Start with finely chopping onions and garlic together. For the tomatoes, a purée would be perfect but if you don’t have a processor just chop them finely.
  • To start with the curry, put a kadhai on medium high heat and add some oil. Once the oil is hot, add the mustard seeds and wait for them to crackle.
  • Next add the chopped onions and garlic with the curry leaves. Cook these till the onions are a light golden. Keep the heat to a medium and stir occasionally to keep the onions from burning.
  • Once the onions are light golden, add the tomato purée followed by salt, coriander powder, red chilli powder, turmeric and garam masala. Cook for 2-3 minutes and then add a cup of water so that the spiced do not burn.
  • Cook this by stirring occasionally till this masala starts to leave oil on the sides.
  • If you are using the coconut in the curry, you would need to prepare a coconut paste that would be added at a later stage in the curry. In a blender or food processor, put grated coconut, ginger, green chilli and cumin seeds with some warm water and make a smooth paste. Keep this aside.
  • Once the oil appears on the sides, add the coconut paste. Turn the heat to medium low now and stir. Once you add the coconut, don’t let the curry to come to a boil since we don’t want the coconut paste to curdle. It’s better to cook the curry on low if you are using coconut milk or paste.
  • If you are not using the coconut paste, adjust the thickness of the curry by adding more water, if needed. This curry is better when it is thicker. Wait for the curry to come to a rolling boil before you proceed to the next step.
  • Slice all the boiled peeled eggs into halves and start placing them in the curry. Stir the curry gently so as to not disturb the eggs. Cook for 5-7 minutes on medium low heat.
  • Top with some fresh coriander leaves or cilantro and serve this Egg Curry with steamed rice or chapatis!

Notes

If you’re making the coconut version, it will be even better the next day.
When reheating the coconut version of the curry, don’t bring it to a boil, just let it come to a gentle simmer on low.
  • Tofu in Coconut Curry
  • Tofu Coconut Curry
  • A Quick Tomato Rice Lunch/Dinner
  • Easy Tomato Rice recipe
  • Poha and Adrakwali Chai an easy snack, anytime!
  • Homemade Ginger Tea
  • Ripe Mango curry ~ Easy Mambazha Pulissery
  • Easy mambazha pulissery recipe
  • Sunehra Murg ~ Chicken in Golden Gravy
  • Chicken Curry with Mustard
  • Coconut Chicken Curry
  • coconut chicken curry

Like this:

Like Loading...

Tags

  • Anda Curry
  • Anda Masala
  • Boiled Egg
  • coconut
  • curry
  • dinner
  • easy
  • Egg Curry
  • eggs
  • food blog
  • Homecooks
  • Indian food
  • kerala
  • Nadan Mutta Curry
  • north indian food
  • protein rich
  • recipe
  • rice
  • simple
  • Tadka

Post navigation

Sunehra Murg ~ Chicken in Golden Gravy
Roasted Cauliflower & Celery Soup

12 comments

  • chef mimi
    January 29, 2018

    Oh my does this look good! I’ve never seen anything like it!

    Loading...
    Reply
    • Sakshi Kapoor
      January 29, 2018

      Really? You must try it then! Even if you don’t make the coconut version, the boiled eggs are still quite nice in a spicy curry. You can serve them with a flatbread or steamed rice.

      Loading...
      Reply
  • Taranjeet
    February 4, 2018

    Interesting dish

    Loading...
    Reply
    • Sakshi Kapoor
      February 4, 2018

      Thank you Uncle 🙂

      Loading...
      Reply
  • Coconut Tofu Curry | Kitchenpostcards
    February 11, 2018

    […] Egg Curry  […]

    Loading...
    Reply
  • Kadhai Paneer | Kitchenpostcards
    February 18, 2018

    […] when I want to make it a special meal, I make a Kadhai Paneer or an Egg Curry. I use the same onion and tomato in the Bhurji that I use in the Kadhai Paneer but it’s […]

    Loading...
    Reply
  • Bhutte ki Sabzi – Curried Corn | Kitchenpostcards
    April 7, 2018

    […] Egg Curry  […]

    Loading...
    Reply
  • A broccoli frittata for the ovenless | Kitchenpostcards
    April 28, 2018

    […] Egg Curry  […]

    Loading...
    Reply
  • Herby Egg Rice | Kitchenpostcards
    April 28, 2018

    […] Egg Curry […]

    Loading...
    Reply
  • When the spouse cooks dinner: Simple Egg Kathi rolls | Kitchenpostcards
    May 1, 2018

    […] Egg Curry […]

    Loading...
    Reply
  • Shakshouka | Kitchenpostcards
    May 4, 2018

    […] Egg Curry […]

    Loading...
    Reply
  • Patta Gobhi Aloo in an Instant Pot | Kitchenpostcards
    May 8, 2018

    […] Egg Curry […]

    Loading...
    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search this site

Subscribe via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Easy Homemade Hummus

Recent Recipes

  • Chilli Coconut Dal Palak
  • Bharwan Karela – a no waste recipe!
  • Moongphali wali Patta Gobhi Sabzi – Stir Fried Cabbage with Peanuts
  • Easy Lemon Rice using Leftover Rice
  • Bharwa Baingan in Air Fryer

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • Cookie Policy
  • Privacy Policy
  • Contact Us
  • Subscribe
  • Elara by LyraThemes
  • © 2022 | Kitchenpostcards – All rights reserved.
%d bloggers like this: