Egg Curry

It smelled really good as I was cooking it, but wasn't quite as good as the scent. I did add the peas, and I did have the eggs only cut in half (but ended up cutting them into smaller pieces on my plate when eating it). I found it much too dry; I added a half cup of water to the simmering pan, and still think it could have used a little more. I agree with others that it might have been better to use tomato sauce instead of paste. It was a pleasant meal, and I won't have a problem eating the leftovers, but I don't know if I'll make it again.

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I really liked the sauce, but the dish tasted very light and something seemed to be lacking. I added peas to the leftovers, and that did make a difference. I think the sauce would go well with paneer and vegetables, and might try it that way next time. Thanks for posting.

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I made this using Recipe #82968. I was really looking forward to this since I love eggs and Indian food. DH and I didn't care for the eggs at all. I will use the recipe with chicken next time. I also used undrained can tomato because I wanted it to be more of a stew. I think peas would have gone great in this as well but didn't have any. I really like the sauce and thought it went well over jasmine rice. Thank you for sharing the recipe.

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Great recipe. I scaled it down to half the measurements coz I was cooking for myself, and served this with paratha. I did add peas to the curry and used 1 egg instead of 2. The flavors were lovely, but I found it a bit too sour - probably from the canned tomatoes. But would definitely make this again. Thanks!

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delicious. next time i´m going to use a little bit less cumin. i also added peas and i think the sauce would be even better for peas and paneer or other veggies.

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This recipe was great with some modifications to our family's taste. I agree that the sauce was a wee bit too thick, so I kept the juice from the tomatoes, added 1 small can of tomato sauce instead of the water and paste, and blended in a couple dollops of yogurt. I also pumped up the salt a little and added about 1/4 tsp. of very strong white chili powder. The dish was delicious and easy to make--thanks for posting, FlemishMinx! :)

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This was overall a pretty easy dish to make and my boyfriend liked it. I just found that it was a little too thick (I would leave the juice from the chopped tomatoes next time) and I am not too crazy about the eggs. Perhaps I will try it as a base with chicken or lentils. Thanks for sharing.

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What a refreshing dish this was. A nice change from the usual curries that I am used to. We did not have canned tomatoes so I used fresh tomatoes instead. Other than that, followed instructions faithfully. Taste was tangy, and fresh, but needs more salt and chili powder. Thank you for posting.

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Tried it tonight. It was really good! It tastes just like how my Indian friend used to cook it. Thanks a lot!

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This curry had the perfect balance between fragrant spices, tart tomatoes, sweet caramlized onions, and creamy eggs. Highly recommended.

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This was a very good curry. I halved the eggs like they do in my local Indian restaurant but other than that followed instruction. This is a bit dry and would add tomato sauce next time instead of tomato paste but all in all, delicious!

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Good curry. The only "drawback" was that we found the cumin a bit too overpowering. Next time I'll cut down the cumin to 1 teaspoon and add some more garam masala. Made the curry with 1 lb mushrooms, cut up and fried with the onions and spices. Will make it again.

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This is wonderful! I put in some leftover steamed carrots and boiled potatos and served it over brown rice. Everything all in one bowl. DH liked it very much and we're going to do it again in a few days. And I ate the leftovers for breakfast, tho there wasn't much. Good curry.

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This just like the egg curry which my Indian friend makes. It is mild but full off flavour. I served it as one of 5 dishes for an Indian meal, which were all hotter so this was a good addition. If serving it on its own I probably would add a chopped green chili pepper, although I know it would not be the norm for this curry. I did not quarter the eggs but halved them, I always do for curries, because they keep their shape better.

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I cut the recipe in half. I chopped the eggs into chunks and mixed it into the sauce. It was great over basmati rice!! I love quick 'n easy dishes that taste good!!

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This is decent but is not oustanding. I think quartering the eggs just allows the yolks to fall out easier without the support of some white around the sides -- I think halving them would be better. The spice mixture gives it a nice flavor and I didn't find it too hot at all. This is a more dry curry and I must admit I miss the richness you get from other curries with yogurt and/or cream. And it seems like an awful lot of onions in comparison to the amount of eggs used. The instructions were clearly written and easily understood but the final dish lacked the "oomph" factor I've come to expect from curries.

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simple and convenient recipe which turned out great. i did take a small liberty and add peas to the dish, since i think it pairs well with the egg and thats anyway how my gran used to cook it at home.

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This was quite tasty & the spice blend was excellent - not too hot! However, I'm not fussy on pairing the sauce combo with hard boiled eggs & I'll probably enjoy it more with chicken. Thanx Minx!

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Although I already have similar recipes to this one, I thought I'd give FlemishMinx's version a go. This recipe is nice and straightforward: much less fiddly than some other curries and withoutlosing flavour for the sake of speed! The blend of spices is excellent and I think the sauce will go well with Paneer and/or mixed vegetables. I'm going to make up a batch of the spice mix in readiness for future use.

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This is just exactly how I have been making egg curry for my brother here in USA. He adores it and I've mastered this recipe now:) This is VERY VERY GOOD and a real winner! He loves to have this with rotis{chapatis} and sometimes with white Basmati rice.

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