Egg Curry
Updated January 16, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
¼ cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
½ teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems
Nutritional analysis per serving (4 servings)
14 grams carbs; 261 milligrams cholesterol; 285 calories; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 3 grams fiber; 564 milligrams sodium; 11 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
- Step 2
Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in ½ cup water.
- Step 3
Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
Private Notes
Comments
As an Indian cook, here r my notes. PEEL the tomatoes before you chop them. The resulting sauce will have the right texture - without bits of tomato skin floating around. When the oil is hot, first put in the whole spices - cinnamon, cardamon and black pepper. Let them sizzle a minute, then add the onion. I added 1/2 tsp cumin powder and 1/4 tsp cayenne w the coriander and tumeric After bringing tomatoes and water to a boil, COVER the dish for 15 mins, stirring occasionally. Delish.
Perhaps more radical still, one could poach the eggs in the sauce, a la shakshuka, or have some mix of those with more traditional hard-boiled eggs. Everything is better with runny yolks! (Except to my kids, who are disgusted by them.)
This was very good along with some home made iron skillet Naan bread. I used 2 cans diced tomatoes instead of the Romas. I like my stuff pretty spicy so I was generous with garlic and ginger. Next time I think I will add a bit more of all spices. It is not too spicy at all and fantastic dipping the bread into the sauce.
what is the "fat" mentioned, and where is it rising from?
I've been making a version of this since I studied in Jaipur in my college years, but with a bit of a different flavor profile. It's a "there's no food in the house" sort of recipe for me. I start with oil and add spices. Ideally the oil is mustard oil, but as that's rarely on hand, I'll use vegetable oil and throw in cumin and mustard seeds when it's warm. Add minced garlic and ginger, sautee the onion slices, and then throw in a can or two of diced tomatoes. (Fire roasted is ideal, if it's on hand.) The finished dish appears much the same. I also like to adjust the spice level with sambal oelek, as I find the flavor profile in keeping with the dish. Then all eaters can enjoy a "just-right" level of spice!
Seriously, who has cardamom pods, Claudia? Just the subcontinent and its diaspora...and you aren't supposed to sit there crunching on them. Set them aside a long with the other whole spices as you eat - yummy and easy. Watch out for bay leaves too, people. Or, y'know, do what you want. This is a nice flexible recipe when you've made a lot of hard boiled eggs and you are getting bored with them.