Best Egg Curry With Tomatoes And Cilantro Recipes

Egg Curry image

Provided by Tejal Rao

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

Steps:

In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

Egg Curry with Tomatoes and Cilantro image

Provided by Dawn Perry

Yield Serves 4

Number Of Ingredients 17

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 medium russet potatoes (about 1 pound), cut into 1-inch chunks
1 (14.5-ounce) can cherry or diced tomatoes
1 1/2 teaspoons kosher salt
8 hard-boiled eggs, peeled
Cilantro leaves with tender stems (for serving)
1/4 cup plain yogurt
Steamed basmati rice or naan (for serving)
Special equipment
A spice mill or a mortar and pestle

Steps:

Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
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.
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.