Egg Curry

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  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Serves: 4-6
  • Freezing: excellent

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Egg Curry or Anda Curry is easy to whip up and can turn a busy weeknight dinner into a delight.

  • Ingredients:

  • 3 tbsp (45 mL) Crisco® Vegetable Oil
  • 1 tsp (5 mL) cumin seeds
  • 1 cup (250 mL) fresh onion paste
  • 2 Thai green chilies, minced
  • 1½ tbsp (22 mL) ginger garlic paste
  • ½ tsp (2 mL) turmeric powder
  • 1½ tbsp (22 mL) coriander powder
  • Salt to taste
  • 1 cup (250 mL) fresh tomato pureé
  • 1½ tsp (7 mL) garam masala
  • 1½ (375 mL) cup water
  • ¼ cup (50 mL) cilantro, chopped
  • 8 hardboiled eggs
  • Method:

  • Heat oil in a thick bottom pan. Add cumin seeds. As they sputter, add onion paste and chilies. Cook 10 minutes on medium heat until golden.
  • Add ginger garlic paste. Cook for 30-40 seconds. Add turmeric, coriander powder and salt. Stir.  Add tomato pureé. Cook for 8-10 minutes on medium high heat or until mixture reduces to a loose paste.
  • Stir in garam masala. Add water. Mix well. Simmer for 5 minutes on medium heat. Turn off heat. Stir in cilantro.
  • Cut eggs lengthwise into two and place in shallow dish. Top with sauce and serve with roti, paratha or rice.
  • Tip:

  • Prepare sauce in advance. Refrigerate for up to a week. Heat and serve with hard or soft boiled eggs.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.