When I think of Indian curry, I don’t always think of the typical Indian restaurant fare. Instead my mind first goes to homestyle curries. What’s the difference?
Homestyle Indian curries are not made with butter or cream and they are not a brightly orange hue (possibly from food coloring!) Instead homestyle curries are made with your basic Indian pantry items. Staples like: onion, tomatoes, garlic, ginger. There’s no orange-ish hue from food color. Instead the common Indian spices you know (garam masala, turmeric and red chili powder) will typically give homestyle curries a nice deep brownish or reddish color.
In that sense, this homestyle egg curry is just a simple, no-frills version of a homestyle curry. No butter or cream, just pure simple ingredients along with your typical Indian spices. Not only is this curry super simple, its actually very quick to make! And when the flavors come together this quickly you will not be missing any of the flavor (or the fat) from butter or cream!
Start by boiling your eggs and then just set them aside while you work on the curry sauce. This sauce is just sauteed onions, tomatoes and spices! Start by flavoring the cooking oil with some cumin seeds, then add the chopped onions and tomatoes to the cumin flavored oil. Next up, add more flavor: garlic, ginger, garam masala, turmeric. I like to add a dash apple cider vinegar to help balance out the acidity from the tomatoes, but this is optional. Plus I add canned tomato sauce which acts as the base for the sauce.
Let the sauce simmer away for a few minutes to really get the flavors to develop. At the end, just add your hard-boiled eggs to the sauce. Embarrassing as it sounds, that’s the recipe for this homestyle egg curry! Simple but delicious!! Start heating up your favorite naan!
Weeknight Egg Curry
- 6-8 eggs boiled, peeled, sliced in half lengthwise
- 1 tablespoon cooking oil
- 1/2 teaspoon cumin seeds
- 1 onion diced
- 1 teaspoon salt adjust as needed
- 2 tomatoes diced
- 1 teaspoon garlic paste
- 1 teaspoons ginger paste
- 2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1 teaspoon apple cider vinegar (optional)
- 1 8 oz canned tomato sauce
- 1/2 - 3/4 cup water
- 1 tablespoon chopped cilantro
- Heat medium saute pan to medium high heat. Add oil to heat. Add cumin seeds after about 1 minute.
- Once the seeds are browning, add diced onions and salt. Cook for about 2 minutes.
- Add diced tomatoes. Add garlic and ginger, stir and let cook another 2 minutes.
- Add in the vinegar, tomato sauce and remaining ground spices (garam masala, turmeric, chili powder).
- Add about 1/2 cup water to the curry. Let simmer. Let cook for another 5 minutes, stirring occasionally. Add additional water if the curry seems to thick. Taste for salt and other seasonings at this point.
- Once the taste of the curry is to your liking, add the eggs. Garnish with cilantro. Serve with rice, naan or parathas.