Egg Masala Curry with Basmati Rice

Steps

1. Step 1

   Put the eggs in a saucepan, cover with cold water by an inch, and bring to a boil over high heat. As soon as it boils, cover, take the pan off the heat and let it stand 10 minutes. Drain, cover with cold water to cool, then peel and halve the eggs lengthwise.

   20 min

   • 8 eggs
2. Step 2

   Meanwhile, start the rice: combine the rinsed rice, water and salt in a medium saucepan. Bring to a boil, then lower the heat to a bare simmer, cover and cook 12 minutes. Take off the heat and let it sit, covered, until you serve, then fluff with a fork.

   15 min, hands-off

   • 1 1/2 cups basmati rice
   • 2 1/4 cups water
   • 1/2 tsp salt
3. Step 3

   Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the egg halves gently with the turmeric, chili powder and salt, then lay them cut side down in the pan and fry until the cut faces are lightly browned and speckled, 2 to 3 minutes. Lift them out onto a plate.

   5 min

   • 1/2 tsp ground turmeric
   • 1/2 tsp Kashmiri chili powder or paprika
   • 1/4 tsp salt
   • 1 tbsp neutral oil or ghee
4. Step 4

   Add the remaining 2 tablespoons oil to the same pan and lower the heat to medium. Add the cumin seeds and let them sizzle about 30 seconds, then add the onions and cook, stirring often, until deep golden and jammy, 12 to 15 minutes. Stir in the garlic, ginger and green chili and cook 1 minute more.

   16 min

   • 2 tbsp neutral oil or ghee
   • 1 tsp cumin seeds
   • 2 yellow onions (about 1 lb)
   • 4 cloves garlic
   • 1 tbsp fresh ginger
5. Step 5

   Stir in the crushed tomatoes, coriander, turmeric, 1 teaspoon of the garam masala and the salt. Cook, stirring now and then, until the sauce darkens and the oil begins to separate at the edges, 8 to 10 minutes.

   10 min

   • 1 can crushed tomatoes (14.5 oz)
   • 1 tsp ground coriander
   • 1/2 tsp ground turmeric
   • 1 tsp garam masala
   • 1 tsp salt
6. Step 6

   Pour in the water and bring to a simmer. Turn the heat to low, whisk in the yogurt a spoonful at a time so it doesn't curdle, and simmer 3 minutes until the gravy is glossy and coats a spoon. Taste and add salt if it needs it.

   5 min

   • 1 cup water
   • 1/4 cup plain whole-milk yogurt
7. Step 7

   Slide the eggs back in cut side up, spoon a little gravy over them and simmer gently 3 minutes to warm through. Sprinkle with the remaining 1/2 teaspoon garam masala and most of the cilantro.

   3 min, hands-off

   • 1/2 tsp garam masala
   • 1/4 cup cilantro
8. Step 8

   Spoon the rice into bowls, ladle the curry and eggs over the top and finish with the rest of the cilantro.

   • 1/4 cup cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026