Place this egg curry on a bed of rice and you have a well-rounded meal!
New Delhi Style Egg Curry
Today’s New Delhi Style Egg Curry comes from a great memory of mine – way back in 2015 my family went to India and for the first time, I was able to tour around the New Delhi and Agra area (where the Taj Mahal is!). With my family being from Southern India, this trip can feel VERY far out of the way. Hilariously, my memory comes from a dish we had at a rest area off of the highway on our way home from the Taj Mahal. The gas station was very unassuming and we were SO hungry. When we sat down to eat, I spotted this egg curry and decided to give it a try. I remember the amazing tomato-based sauce, paired with wonderful jasmine rice, and then – most memorable of all – it was HOT. So, so spicy. My family was in love – even though it was my dish!
This New Delhi Style Egg Curry is my version of that egg curry I had all the way back in 2015. I think it turned out really well and I LOVE the simplicity of this recipe. All you really need are eggs, a few spices like Garam Masala, and a good, big can of crushed tomatoes. I wrote my recipe to mimic the heat I remember from the original recipe I ate in India. But that can be easily tailored to taste and your personal flavor interest. My husband and I have returned to this recipe as an easy Meatless Monday option, especially when you’re short on time.
Here it is:
The New Delhi Style Egg Curry
We’ll start by boiling and marinating the eggs. Now – given the cooking process, unless you’re really cool about it, it’s definitely difficult to keep the yolks a little runny. I’m usually into runny yolk but I boil them well done for this recipe. Let’s boil the eggs, peel them, and then add a few spices to help infuse the egg white with some flavor.
Marinate the boiled eggs in spices to help soak the flavor inside the eggs.
Next, we’ll get started putting our sauce together. Grab a large pan, like this All-Clad pan, and be sure to pick a pan that is a little deeper to ensure that we can eventually fit our eggs into the sauce we are making. Once the pan is nice and hot, we can sauté the onions and add in the tomatoes and spices!
This is the key to getting the egg curry just right.
We’re almost done! We finally add our eggs, which have been sitting in the spice marinade, and allow them to hang out in the pan while the sauce simmers. Let everything simmer in the pan for a few minutes before we’re all done! Serve this New Delhi Style Egg Curry with some white rice or naan and you’ve got a filling, easy meal with a great spicy kick!
Sprinkle some parsley onto the egg curry as the last step.
If you’re looking for a meaty recipe then I highly recommend you try my Chicken Ambut – South Indian Style Recipe or the Fiery Beef Tacos with Mango Salsa. They are some of my favorites!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
New Delhi Style Egg Curry
Equipment
- 1 Pan
Ingredients
- 8 Eggs (boiled)
- 1 28 oz Crushed Tomatoes
- 1/2 Onion (medium size)
- 2 cloves Garlic (diced)
- 2.25 tsp Cayenne (divided) (If you're a little shy about heat, start with half a tsp and then go up to your taste level. 2 tsp will definitely make you sweat!)
- 1.25 tsp Turmeric powder (divided)
- 1/2 tsp Garam Masala
- 1.5 tsp Cumin
- 2 tbsp Olive Oil (I use Olive Oil but you're definitely welcome to choose an oil of your choice)
- 1/2 tsp Salt (plus extra, to taste)
Instructions
For the Egg Curry:
- Start by boiling your eggs. *I typically add the eggs and water into a pot then once it comes to a boil, set the timer for 10 minutes. This can help prevent the eggs from cracking due to the temperature change.*
- Once the eggs are done boiling. Let the eggs cool and then peel off the shells.
- After they're peeled, add 1/4 tsp salt, 1/4 tsp turmeric, and 1/4 tsp cayenne to your eggs and mix well. This infuses the white of the egg with a little extra flavor!
- Now, heat a deep pan (be sure to choose one with a lid) and add 2 tbsp of oil.
- Once the pan is hot and the oil begins to shimmer, add the onions and fry until translucent (about 4-5 minutes).
- Next, turn the heat down a little (to about a medium) and add the canned tomatoes plus your remaining spices: cayenne (2 tsp), turmeric (1 tsp), garam masala (1/2 tsp), cumin (1.5 tsp) and salt. Close the lid and simmer for 15 minutes.
- Turn down the heat (to avoid tomato splatter) and add in your eggs.
- Mix the eggs around in the tomato curry for a few minutes. *You can boil the sauce a little further if you'd like for it to be thicker or add water if you'd like it soupier.*
- Give it a taste, adjust the salt and serve up with some good naan or rice!
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