Egg Curry

  • Cook of the Week Sushma Bhanot's egg curry.

    Cook of the Week Sushma Bhanot's egg curry. George LeClaire | Staff Photographer

Posted2/18/2014 5:01 AM

3 tablespoons canola or vegetable oil

2 medium onions, finely chopped


½ teaspoon crushed ginger

½ teaspoon minced garlic

1 large tomato, chopped

½ cup tomato puree

½ teaspoon roasted, coarsely crushed cumin seeds

½ teaspoon roasted, coarsely crushed coriander seeds

½ teaspoon turmeric

Salt and red chili powder to taste

1½ cups water

1 teaspoon honey

8 hard-boiled eggs, peeled

In a medium pot, heat oil and add chopped onions, garlic and ginger. Saute until the onions are golden brown. Add chopped tomatoes and cook for 1 to 2 minutes. Add tomato puree, cumin, coriander, turmeric, salt and chili powder. Cook for another 2 to 3 minutes. Add water and honey, then cook the curry for 5-8 minutes.

Prick each hard-boiled egg with a fork so the flavors can enter the egg. Place eggs in the curry mix and stir, cook for 4 to 5 minutes on low to medium heat. Serve with basmati rice, naan (Indian bread) or garlic bread.

Serves four.

Article Comments
Attention: We are experiencing technical difficulties with our Facebook Comments module at this time. Comments will remain disabled until we are able to resolve the problem. We apologize for the interruption. We invite you to engage with our content and talk with other commenters on our Daily Herald Facebook page at Thank you.