Egg Curry
Boiled eggs, tomato-onion masala and garam masala finish.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The shallow slashes in the eggs aren't cosmetic - they're how the masala flavor gets past the protein wall of the white. Skip the slashes and you get a great sauce on a plain egg.
Ingredients
Everything below makes 4 servings.
- 8large eggs
- 1 candiced tomatoes
- 1 largeyellow onionfinely diced
- 4garlic clovesminced
- 1 tbspfresh gingerminced
- 1green chili (serrano)finely chopped
- 2 tbspghee
- 1 tspcumin seeds
- 1 tspground coriander
- ½ tspground turmeric
- 1 tspkashmiri chili powder
- 1 tspgaram masala
- ¼ cupfresh cilantrochopped
- ½lemonfor squeezing
- 1½ cupsbasmati ricerinsed
- 1¼ tspkosher salt
- 2¼ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 410calories
- 22gprotein
- 38gcarbs
- 20gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Finely dice onion. Mince garlic, ginger. Finely chop green chili.
- Chop a small handful of cilantro.
- Rinse basmati.
Boil eggs
Place eggs in a medium pot, cover with cold water by 1 inch. Bring to a hard boil, cover, off heat, sit 11 min. Transfer to ice water for 2 min. Peel.
15 min · hands offRice
Combine rice with water and salt. Bring to boil, cover, simmer low 15 min, off heat 10.
25 min · hands offBloom and onion
Heat ghee in skillet over medium. Add cumin seeds - sizzle 15 sec. Add onion and salt, cook 8 min until deeply golden.
8 min · hands onBloom spices
Add garlic, ginger, green chili - 1 min. Add coriander, turmeric, kashmiri chili - toast 30 sec.
2 min · hands onMasala
Stir in diced tomatoes. Simmer 8 min, mashing with a spoon until jammy. Add 3/4 cup water and remaining salt. Simmer 5 min.
13 min · hands offAdd eggs
Score peeled eggs with 4 shallow slashes per egg (helps absorb sauce). Slide into the simmering masala. Gently turn to coat. Simmer 5 min.
5 min · hands onFinish
Stir in garam masala. Squeeze lemon. Scatter cilantro. Taste, adjust salt.
1 min · hands onServe
Spoon eggs and sauce over rice, 2 eggs per serving.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Warm naan 1 min per side.
Saute cauliflower rice 4 min with salt. Saves about 10 minutes.
Sub coconut oil 1:1 for ghee - still rich, slightly tropical edge.
What keeps
Sauce keeps 4 days; eggs hold up well. Boil extra eggs and refrigerate separately if you want to assemble bowl-by-bowl over the week.
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