North Indian
Egg Curry
Egg Curry is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 8 eggs
- 2 onions
- 3 tomatoes
- 5 garlic cloves
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1.5 tsp ground coriander
- 3/4 tsp red chili powder
- 1 tsp garam masala
- 4 tbsp neutral oil
- 1/4 cup chopped cilantro
- 1 tsp salt
How to cook it
- Hard boil the eggs, cool, and peel them, then prick each a few times so they soak up the gravy.
- Heat the oil in a pot and let the cumin sizzle, then cook the onions, garlic, and ginger until deep golden, about 9 minutes.
- Stir in the turmeric, coriander, and chili powder, then add the chopped tomatoes and cook until the oil separates, about 8 minutes.
- Add two cups of water and salt, bring to a simmer, and cook the gravy for 8 minutes.
- Slide in the whole eggs and simmer gently for 6 minutes so they take on the flavor.
- Stir in the garam masala, finish with cilantro, and serve hot with roti or rice.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Egg Curry, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Egg Curry carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aloo Gobi |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Egg and Vegetables
- How this was set
- Hand audited
When to cook it
Egg Curry takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on egg, tomato, and onion.
From the same kitchens
More cooking from North India, South India, West India, East India, and Northeast India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.