30 min meals

This Creamy White Egg curry  is brimming with flavor thanks to all the spices, it’s rich and creamy and it’s amazingly hearty when you finish it off with basmati rice or naan.

Egg Curry

Egg curry is common to several countries including India, countries in Asia and the Caribbean. When in doubt and when you are running out of ideas and time, egg curry comes in handy. There are so many varieties of egg curry: South Indian Egg Curry,  Bengali Style Egg Omelette Curry,  Carribean Egg shakshuka. And this egg curry iis a rich version that I usually make during summers and for special parties or dinners.

I love that it has few rich ingredients, simple spices leaving it with incredibly robust flavor. The nutty flavors are outstanding in this creamy egg curry.

And of course it’s got an abundance of sauce because that’s what creamy egg curry is all about – that irresistible sauce for soaking up with naan  or serving alongside rice.

Ingredients for Creamy Egg Curry

• Onion – that is boiled
• Melon seeds or Almonds 
• Sesame Seeds
• Coconut – roast the fresh coconut or use dried coconut flakes and roast it
• Olive oil – used for sautéing.
• Fresh  garlic and ginger – these aromatics add a key depth of flavor.
• Green chillies – this is a must in this curry.
• Cumin powder– the smokiness it imparts is excellent.
• Boiled eggs 
• Garam masala
• Chopped cilantro – adds a nice prop of fresh flavor and color
  

  How to Make Creamy White Egg Curry

  • Boil the eggs and onions together. This helps with eliminated one extra step.
  • Grind the nuts, onion, sesame seeds, coconut, green chilies.
  • Saute boiled eggs in oil.
  • Cook the ginger garlic paste
  • Add the ground paste, cumin powder, salt.
  • Cook the paste until you see oil separate and add the eggs back in.
  • Add garam masala and cilantro.

Enjoy the Creamy White Egg Curry with some rice or naan.

Creamy White Egg Curry

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: Indian

Serves: 4

Ingredients

• 4 large eggs

For the paste

• ½ large onion or 1 small onion
• 3 tbsp melon seeds/magaz seeds or sarson ke bheej or sunflower seeds or almonds
• 2 tbsp roasted white seasme seeds
• 3 tbsp roasted dried coconut or toasted coconut slices
• 8 green chilies or use according to your spice level

To make the masala

• 2 tbsp vegetable oil
• 2 tsp ginger garlic paste
• 1 tsp cumin seeds powder
• Salt
• 1 tsp garam masala
• cilantro to garnish

Instructions

1. In a pot, add eggs and onion and bring it to a boil. Boil it for 10 minutes. Take out the eggs and onion seperately. Peel eggs and make some vertical slits on top
2. In a blender, add the seeds, nuts, onion, coconut and green chilies. Grind it to a fine paste, set aside.
3. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
4. Add the eggs and saute until slightly golden brown, about 2 minutes. Take it out.
5. Add in garlic and ginger in same oil, saute 30 seconds, then add in paste , cumin powder and saute for 1-2 minutes, add 1 cup of water and simmer and cook for 10 minutes.
6. Put the eggs back in the mixture, add garam masala and cook for another 5 minutes. Add more water if you want the curry more liquidy.
7. Stir in cilantro then serve warm over basmati rice.

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Ash