Home-Style Egg Curry

There’s something about a simple egg curry that just feels like home. Thick masala, warm spices, and soft boiled eggs soaking up all that flavour. This version gives you a smooth, velvety gravy while keeping that proper ghar-wala taste.

Prep time: 20 minutes Cook time: 40 minutes Serves: 3–4

Ingredients

Vegetables : 3 medium onions, sliced 2 medium tomatoes, sliced

For the Base

1–2 tbsp oil 1 tsp cumin seeds 20 garlic cloves 3–4 inch ginger 2 green chillies Fresh coriander stems Salt

For the Gravy

1 tbsp ghee 1 tbsp oil 2 bay leaves 3 green cardamom 1 black cardamom 1 inch cinnamon ½ tsp turmeric powder 1 tbsp Kashmiri red chilli powder 2 tbsp coriander powder 1 tsp spicy red chilli powder

Eggs 6 boiled eggs Salt, turmeric and Kashmiri red chilli powder

To Finish Kasuri methi Garam masala Fresh coriander

Method

• Start by heating oil in a vessel. Add cumin seeds and let them crackle. Add the sliced onions and cook on high, stirring continuously until golden brown. Add small splashes of hot water in between so they caramelise nicely without burning.

• Add garlic, ginger, green chillies, coriander stems and tomatoes with a little salt. Cover and cook until everything turns soft and mushy. Let this mixture cool completely.

• Once cooled, transfer it to the Blendlab by Cüraa and grind into a fine puree. This step really changes the texture of the curry. A smooth blend means no chunky bits, just a rich and silky gravy.

• Now heat ghee and oil in a kadhai. Add bay leaf, cardamoms, cinnamon and cumin. Let the spices release their aroma.

• Pour in the prepared puree. Add turmeric, red chilli powders and coriander powder. Cook on medium heat until the oil starts separating from the masala. Adjust the consistency with hot water and let it simmer.

• In a separate pan, lightly roast the boiled eggs with a little oil, salt, turmeric and Kashmiri chilli powder. This gives them a nice coating and better texture.

• Add the eggs to the gravy. Finish with kasuri methi, garam masala and fresh coriander.

• Serve hot with chapati, roti or steamed rice. Simple, comforting and full of flavour.