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QEEP Cooking: Egg Curry

The Nation

By Maggie Kim

 

We love to eat and we love to cook at Qeep Up. Being on lockdown means we have plenty of time to try new recipes and perfect our favorites. We want to share our cooking wins (and fails) with you. Tell us what’s happening in your kitchen and Qeep Cooking!

 

I’m a big fan of the NYT cooking blog. Their recipes are simple but adventurous and good for the gram. I spotted this egg curry recipe a couple weeks ago and knew I had to try it.

My first, only boyfriend in college was Indian and his mom’s egg curry is something I STILL dream about it. One would think I’d have tried recreating it before now; alas, it took a pandemic.

For this recipe, I was missing some ingredients—as was Whole Foods—so I made some substitutions. I used cans of chopped tomatoes instead of the fresh Roma ones. And I had to make my own garam masala.

It turned out great, but it seemed less like a curry and more like a shakshuka, maybe because of the canned tomatoes and because I didn’t have cardamom pods?

It wasn’t like the college egg curry of my dreams, though… Is now a good time to reach out to the ex and ask for his mom’s recipe? No?

 

EGG CURRY
by Tejal Rao

 

INGREDIENTS

  • ¼ cup neutral oil, such as grapeseed or canola
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, finely chopped
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
  • 2 small cinnamon sticks
  • 6 green cardamom pods
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon whole black peppercorns
  • 6 Roma tomatoes, finely chopped (or 1-2 cans of chopped tomatoes)
  • 1 teaspoon kosher salt
  • ½ teaspoon garam masala
  • 6 to 8 hard-boiled eggs, peeled
  • Handful of small, tender fresh cilantro stems

 

PREPARATION

  1. In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
  2. Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water.
  3. Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
  4. Serve with rice and/or naan.

 

Image via Pikachakula

About Author

Maggie Kim

Maggie Kim is a writer and former rock musician. Find her byline in Glamour, InStyle, Cosmopolitan, Marie Claire, Salon, MSN, People, In Touch, The Wall Street Journal, New York Post and more.

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