Egg Curry with Tomatoes and Cilantro
A rich and flavorful Indian curry combining hard-boiled eggs with potatoes in a fragrant tomato sauce, seasoned with whole spices like coriander and cumin. Served with yogurt and fresh cilantro, this hearty dish pairs perfectly with basmati rice or naan.
Ingredients
- •1 tablespoon coriander seeds
- •2 teaspoons cumin seeds
- •2 tablespoons vegetable oil
- •1 whole onion
- •1 piece ginger
- •4 cloves garlic
- •½ teaspoon ground turmeric
- •¼ teaspoon cayenne pepper
- •2 medium russet potatoes
- •1 can diced tomatoes
- •1½ teaspoons kosher salt
- •8 whole hard-boiled eggs
- •¼ cup cilantro
- •¼ cup plain yogurt
- •1 serving basmati rice
- •1 piece spice mill
Cooking Instructions
- 1.
Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
5 min
- 2.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
35 min
- 3.
Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.
10 min