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Indian Egg Curry Recipe: fingerlicking good, super easy and quick to make. Made using boiled eggs, onion, tomato paste, yogurt, ghee and spices, this recipe is perfect for Keto or any meal.
There’s nothing as delicious and comforting as the simple flavors of an Indian Egg Curry recipe.
it’s made using extremely basic ingredients and yet gives you that rich curry flavor that leaves you wanting for more.
This North Indian Egg Curry, is one of our goto weeknight dinner menus at home and a lot of our friends who don’t cook regularly love to make this recipe as it’s so easy.
A Few days back I got a ‘direct message’ on my Instagram asking if this is Indian Shakshuka version….hmmm…not really but in many ways, they might be distant cousins 😉
Unlike Shakshuka (which is a onion-tomato-peppery sauce-based, using raw eggs), the Simple Indian Egg Curry is made using a sauteed Indian Masala (details below) and then hard-boiled eggs are added towards the end of the process.
Then the whole mixture is covered and simmered for a few minutes (to incorporate all juices, spices, and flavors).
So, I can say they are not the same but might come under some kind of similar category.
Also, this recipe is different from it’s Southern version as it doesn’t use ‘Curry Leaves’ or ‘Spices or Peppers’.
As I did mention above, I love this recipe because of it’s simple ingredients, which makes this easier to cook. We are using:
This recipe is milder, tomato-yogurt base curry, hence making it perfect for a Keto or Low-Carb diet.
As easy the ingredients, the process is even simpler, we start by:
You can serve pretty much any kind of light bread/roti/dinner rolls or even rice/quinoa with this dish.
If you are doing Keto, then you can serve this with Cauliflower Rice or any glutenfree or Keto bread.
You can store this in fridge for up to 3 days in an air-tight container.
Tried Our Recipe – AWESOME!!!
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Ghee *: you can use butter or any vegetable oil too
Tomato Paste **: you can use fresh tomato puree too