Egg Curry

We had a Thanksgiving potluck lunch at work today!  The best thing about potlucks is you get to try all kinds of stuff and see a whole other side of people’s talents!  Anyhow, I decided to make egg curry since people in the office seem to like Indian food. =)


1 tbsp oil
1 onion, chopped fine
6 garlic cloves, chopped fine

Spices: 1/2 tbsp cumin seeds, 1/2 tbsp salt, 1/4 tsp turmeric powder, 1/8 tsp asafoetida powder, 1/4 tsp cardamom powder, 1/4 tsp cinnamon powder, 1/4 tsp clove powder, 1 tsp red pepper powder, 1 tbsp coriander-cumin powder, 1/2 tbsp curry powder (optional, I used MDH Kitchen King)

2 tomatoes, poached, peeled, and chopped into big pieces (I use 1/2 can of crushed tomato as a shortcut sometimes)
1″ piece of ginger, grated
1 green pepper, chopped fine
1/2 cup peas, boiled (or any other veggie you want)
6 eggs, hard-boiled and cut into big pieces (I only use the egg whites, but it’s up to you)
1/4 cup coriander, chopped


(Note: use a heavy bottomed pot- NOT a non-stick pot)

1.  Fry the cumin in the oil on med-high heat until it turns very light brown (~1-2 min).  Add the onions and garlic and sautee till light brown (~5-8 min).

2.  Add all the spices and fry for another 3 minutes.

3.  Add the tomatoes and cook on med heat until the liquid is gone (~15 min).

4.  Add the ginger, green peppers, peas, eggs, and 1 cup water.  Simmer till almost dry on low heat (~30 min).

5.  Top with corriander and serve hot with bread (naan, roti, etc.) of your choice!



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