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  • Cheyenne

Egg Curry


4 tbsp oil

2 onions, pureed

3 tomatoes, pureed

2 tsp turmeric powder

2 tsp coriander powder

1 ½ tsp cumin powder

½ tsp garam masala

1 tsp red chili powder

1 ½ tsp salt, or to taste

½ tsp Kashmiri red chili powder

1 tsp kasuri methi

2 cups water

1 tbsp coriander leaves, chopped

6-8 hardboiled eggs, peeled

Dash of salt and chili powder


  1. Heat pan over medium heat and add oil. Once hot pour in the pureed onions. This part takes patience. Keep cooking the onions until they turn brown and start clumping together, about 15 minutes

  2. Stir in pureed tomatoes. Cover and allow to cook 7-8 minutes, or until tomatoes have reduced and thickened

  3. Add in turmeric, coriander, cumin, garam masala, chili powder, salt, and Kashmiri chili powder. Give everything a good stir. Cover and cook 5 minutes

  4. Place kasuri methi in hands and rub between hands to crush, add to pan

  5. Pour in water and sprinkle in coriander leaves. Cover and cook for 5 minutes (last time!)

  6. To hardboiled eggs, sprinkle with a little salt and chili powder. Add to our tomato gravy.

  7. Goes great with roti or rice!

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