Boiled egg curry

Name: Boiled egg curry
Prep time: PTM
Ingredients: 8 Hard boiled organic, free range eggs; 2 tbsp Rapeseed oil; 2 tsp Cumin seeds; 3 Red onions pureed in a food processor; 1 1/2 tsp Salt; 400 g Tin of chopped tomatoes pureed in a food processor; 4 tbsp Ginger and garlic paste; 3 Green chillies finely chopped; 1 tsp Turmeric powder; 1 1/2 tsp Coriander powder; 1 tsp Cumin powder; 800 ml Hot water from a kettle; 1/2 tsp Garam masala; 3 tbsp Chopped coriander

By Sukhi Singh

February 17, 2016

Boiled egg curry, another delight from Northern India. I had this many times in winter when we visited the Punjab. In winter you’d frequently see street food vendors serving variations of eggs at their stalls and this one seemed to favoured by many locals. There are many variations to this dish, some shallow fry the boiled egg, some slice the eggs before adding in to the masala sauce.

Variations of this dish is from region to region in India some serve in with wholes spices, or coconut milk or even cook it in mustard oil and even depends what you serve it with, paratha, dosa, rice, roti or naan. I’m quite positive you could fill a hefty chapter of a cook book with variations of boiled curry.

I usually let my guests decide how they want to eat theirs. My favourite is; in my bowl i’ll cut my egg and stir it so the yolk mixes with the masala sauce creating a delicious, creamy, luxurious sauce and the soft texture of the egg white gives it some bite when you dip your naan and it soaks up the creamy masala it’s heavenly.

Directions

1In a large sauce pan carefully place the eggs and cover with water from the tap. Cover the eggs with two inches of water and bring to a boil on a medium heat. When the water starts boiling set your timer for three minutes. After three minutes cover the pan with a lid and remove from hob. Set a further timer for ten minutes. After ten minutes submerge the eggs into ice cold water and allow to cool. Gently peel the shells off the eggs and keep aside until required.

2In a large saucepan add the oil and heat of a medium heat for one minute.

3Add the cumin seeds and add the red onion puree and mix. Add the salt and mix throughly. Cook the onions for 6-8 minutes or until they are golden and becoming darker brown colour. You will need to ensure you regularly mix it onions and they have a tendency to stick to the bottom of the pan and burn.

4Add the green chillies, ginger and garlic paste and cook for two minutes, stirring continuously.

5Reduce the heat and add the coriander powder, turmeric powder and cumin powder and stir for two minutes.

6Add the pureed tine of tomatoes and increase the heat of medium again. Keep stirring and let the tomatoes cook until oil starts bubbling on top of the mixture. This should take 3-4 minutes.

7Reduce the heat to low and add the hot water from the kettle. Mix and let the mixture simmer for 5 minutes.

8Add the chopped coriander, garam masala and mix.

9Add the boiled eggs and coat them with the sauce. Remove from the heat and cover. Leave for 5 minutes and serve with boiled basmati rice or hot buttery naan.

Ingredients

8 Hard boiled organic, free range eggs

2 tbsp Rapeseed oil

2 tsp Cumin seeds

3 Red onions pureed in a food processor

1 1/2 tsp Salt

400 g Tin of chopped tomatoes pureed in a food processor

4 tbsp Ginger and garlic paste

3 Green chillies finely chopped

1 tsp Turmeric powder

1 1/2 tsp Coriander powder

1 tsp Cumin powder

800 ml Hot water from a kettle

1/2 tsp Garam masala

3 tbsp Chopped coriander

close full screen

00:00

3 Reviews

Laurence

April 13, 2017

Hey Simon, I don’t drink wine but I like your review and it doesn’t sound pretentious up me. Thanks for sharing.

@Nunubirdd

May 27, 2016

That wine review was the most pretentious thing I have ever read. Ever.

Sukhi, this recepie sounds amazing and I cannot wait to try it! Thank you!!

And I’ll be drinking it with water.. Unlike Simon, I’ll be passing on the “deleciate rosés” and Rioja Rosado. Lol!

Simon

March 22, 2016

Eggs aren’t the easiest things to match with wine. It’s those yolks that are the problem: the runnier they are, the harder it gets. It’s as if someone has applied a coating to your tongue that stops much of the flavour getting through, but has no effect on the chewy tannins. These are the compounds that form the backbone of many big beefy reds, and are also present in oaky white wines – if you ever chewed your school pencil, you might remember the bitter woody character.

But the yolks in this dish are solid. So if you avoid anything too chewy, and follow Sukhi’s advice and mix the chopped up egg into the sauce, you won’t have a problem. Yes, you could have a me-too Pinot Grigio, but what about something pink? Steer away from more delicate rosés. The dish isn’t all that spicy, but it’s still a little too loud for a Provence rosé for example. Look instead to bold wines from warm climates. My first port of call would be South America, for rosés made from Cabernet Sauvignon in Chile or Malbec in Argentina. And if you’re looking for something from Europe, try a Rioja Rosado.