Egg Curry
Hard-boiled eggs simmered in a rich, spiced curry sauce with fried onions and ghee, using the traditional doopiaja method where onions are fried, then chopped and added back to create a thick, flavorful gravy.
Ingredients
- 6 large Eggs, hard-boiled and halved (Can use 8 eggs for more servings)
- 3 ounces Ghee (About 6 tablespoons; can substitute with clarified butter or vegetable oil)
- 12 medium Onions, thinly sliced (Sliced lengthways into fine slices)
- 4 teaspoons Ground onions (Onion paste or finely grated onions)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies or chili powder (Adjust to taste for heat level)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground garlic (Garlic powder or freshly ground garlic)
- 1.5 teaspoons Salt (Adjust to taste)
- 0.5 cup Water (Less than chicken doopiaja since eggs are already cooked)
More recipes using Eggs
Egg Curry with Chunna Ka Dal (Chana Dal)
A traditional Indian egg curry made with chana dal (split chickpeas), featuring hard-boiled eggs in a spiced gravy with lentils. This variation adds protein-rich dal to the classic egg curry.
Egg Curry with Chana Dal
A flavorful egg curry made with chana dal (split chickpeas), where the dal is curried first and hard-boiled eggs are added near the end of cooking for a hearty, protein-rich dish.
Egg Curry with Green Peas
A winter favorite curry combining hard-boiled eggs with fresh green peas in a spiced onion-based gravy. The eggs are prepared similarly to a doopiaja curry, with the peas simmered until tender.
Egg Burji
A flavorful and spicy Indian dish made with scrambled eggs, onions, tomatoes, and a blend of spices, perfect for breakfast, lunch, or dinner.
Instructions
- 1Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Transfer to ice water, then peel and cut each egg in half lengthwise. Set aside.
- 2Heat the ghee in a large pot or deep pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 8-10 minutes. Remove the fried onions with a slotted spoon and set aside on a plate.
- 3In the same pot with the remaining ghee, add the ground onions, turmeric, chili powder, ginger, and garlic. Fry over medium heat, stirring constantly to prevent burning, until the spices turn brown and fragrant, about 3-4 minutes.
- 4Finely chop the fried onions that were set aside earlier.
- 5Add the chopped fried onions, salt, and water to the pot with the spices. Stir well to combine all ingredients into a thick sauce.
- 6Gently add the halved hard-boiled eggs to the curry sauce, arranging them cut-side up if possible. Reduce heat to low, cover, and allow to simmer for 15-20 minutes, until the sauce has thickened and reduced by about half. The eggs will absorb the flavors during this time.
- 7Remove from heat and serve hot with rice or bread. The curry should have a thick, rich consistency coating the eggs.
