Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Simple Indian Egg Curry
A quick and flavorful Indian egg curry made with tomatoes, onions, and aromatic spices. This beginner-friendly dish is perfect for lunch or dinner and comes together in under 30 minutes with minimal effort.
28 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty4/10
Sour3/10
Umami6/10
Spicy3/10
🥄 Texture
Whole hard-boiled eggs provide a firm, slightly springy bite with creamy yolks that contrast the sauce. The tomato-onion base is soft and slightly chunky, reduced to a mildly thick, coatable gravy that clings to the eggs.
👃 Aroma
Warm, aromatic notes of garam masala or curry powder dominate, layered on a base of sautéed onion and fragrant garlic. Fresh coriander adds a bright, herbaceous top note that lifts the overall savory aroma.
🍷 Pairs Well With
A chilled salted lassi or mango lassi to cool the palate; alternatively a light, crisp lager works well to cut through the richness.
🥗 Side Dishes
Steamed basmati rice or jeera rice; warm naan or roti; cucumber raita and a simple salad or pickled onions for brightness.
Ingredients(9 items)
- 14 large eggs
- 22 medium tomatoes (chopped)
- 31 medium onion (chopped)
- 43 cloves garlic (minced)
- 52 tablespoons masala powder (garam masala or curry powder)
- 62 tablespoons fresh coriander leaves (chopped)
- 72 tablespoons oil
- 8Salt to taste
- 91/2 cup water
Nutrition Information(per serving)
285
Calories
14g
Protein
12g
Carbs
18g
Fat
Instructions
- 1
Boil the eggs in water for 8-10 minutes until hard-boiled. Once done, peel and set aside.
- 2
Heat oil in a pan over medium heat. Add chopped onions and cook for 2-3 minutes until they turn golden brown, stirring occasionally.
- 3
Add minced garlic and cook for 30 seconds until fragrant. Then add chopped tomatoes and cook for 3-4 minutes until they soften and break down.
- 4
Sprinkle masala powder over the tomato mixture and stir well. Add salt to taste. Pour in water and let it simmer for 2 minutes. Gently add the boiled eggs and stir carefully to coat them with the sauce.
- 5
Cook for another 2-3 minutes until the sauce thickens slightly. Garnish with fresh coriander leaves and serve hot with rice or bread.
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