Sneha: I grew up with my dad making this every couple of weeks, we both LOVE eggs and this was a great way to mix things up from the usual sandwich or omelette! There are two keys to how he makes it that I think trump any other egg curry I’ve had:

1. A lot of recipes put the boiled eggs whole, my dad would always slice them lengthwise which I think helps the sauce soak in 
2. My dad ALWAYS first fries eggs in butter or ghee yolk side down; it gives the eggs a crispy crunch but also essentially seals they yolk in the egg so they don’t fall out into the sauce and disintegrate

We usually eat this curry with parathas or basmati rice and of course topped with cilantro another dollop of ghee!

Tips & Tricks

• Once you’re done cooking the boiled eggs, submerge them immediately in ice water – this allows the eggs to cool rapidly and will make the peel easier to come off 
• We use a homemade Garam Masala blend that Sneha’s grandmother makes but we also regularly use the McCormick’s brand Garam Masala and its pretty good; you should be able to find at your local grocery stores – we’ve seen it at Price Chopper, Walmart and even Target

Recipe Information

• Prep time: 10 minutes
• Cook time: 30 minutes
• Yield: 3-4 servings 

Ingredients

• 6 eggs hard boiled
• 1/2 onion diced
• 1 jalapeño de-seeded and diced
• 1/2 can petite diced tomatoes
• 2 tsp garam masala
• 1 tsp red chili powder
• 1/2 tsp turmeric
• Salt to taste

Directions

1. Bring a pot of water and eggs to boil and cook on medium heat for 15 min
2. Drain and cover with ice water; after 5-10 min peel eggs and cut them lengthwise
3. Fry eggs in a few teaspoons of butter of ghee yolk side down for ~5 min until brown and set aside
4. In the same pan, sauté onions and jalapeños in oil; add spices and cook until soft and fragrant ~20 min
5. Add petite diced tomatoes and simmer for 10-15 min, adjust seasoning as needed in this step
6. Add eggs one at a time and simmer on low for an additional 5 minutes 
7. Garnish with cilantro and serve with carb of choice!