Egg, Onion and Yogurt Curry

Egg, Onion and Yogurt Curry by DK on Apr 19, 2014

Since we are vegetarians, there are very few protein rich sources. My husband hence prefers Eggs for its protein content. You might have noticed that inspite of making eggs on a regular basis in my kitchen, I have hardly posted them on CIY. The only reason being I cannot taste them. I don't eat eggs (unless its flavor and smell is hidden) and have to rely on my husband to know if a dish turned out good or bad. Given this state, it has taken me 5+ years to finally zero in few egg recipes that he is completely satisfied with.

So, you might find them here soon enough :). This curry is among his favorites. I love the gravy part myself and tend to make extra gravy so that I can enjoy it too. It is extremely protein rich thanks to the addition of 0% Greek Yogurt that provides 23 grams of protein with no fat. Very simple to make with ingredients probably in your pantry already. My husband prefers this version of my egg curry with roti(s) especially Onion paratha though it goes pretty well with a simple pulao as well.

Cook time: Under 30 min
Prep time: Under 30 min
Serves: 4 people

Ingredients

1 cup fat free Greek Yogurt, see Tips
2 tbsp Chickpeas Flour (Besan)
1 cup Water
3/4 tsp Turmeric powder
1 tsp Red Chilli Powder, or to taste - see Tips
Salt to taste
1 tbsp Extra Virgin Coconut Oil
1 tbsp Homemade Ghee, or see Tips
1 tsp Cumin seeds
1 large Onion, finely chopped (abt 1 cup)
Pinch of Asafoetida
2-3 Garlic cloves, or to taste
1 tsp Jaggery, or to taste (optional)
Few Curry Leaves
8-10 Hard Boiled Eggs

Tips

1. Greek Yogurt: I use fat free Greek Yogurt. But you can replace it with regular yogurt (thick) yogurt as well. Full fat, skim will also work.

2. Red Chilli Powder: We don't prefer heat in our food hence I used Sweet Hungarian Paprika in this recipe. It gives the color without the heat. You can also use Kashmiri Red Chilli powder instead for the same effect.

3. Ghee: Since this recipe is relatively low fat, I tend to add some home made ghee for additional flavor and nutrition. You can skip it or use additional oil instead. Butter is also a good option.

Method

1. Whisk the Greek Yogurt

2. until smooth and without any lumps.

3. Next add the Chickpea flour, Turmeric, Red Chilli Powder (Pls see Tip 2) and salt.

4. Whisk until combined.

5. Add the water next

6. and whisk to combine. Set aside.

7. In a skillet, heat the oil and ghee (pls refer Tip 3). Add the cumin and when it splutters, add the asafoetida followed by the onion and garlic.

8. Saute until soft. Reduce the heat to low-med, add the curry leaves and cook for 1-2 minutes.

9. Now slowly, while continuously stirring, add the yogurt mixture. keep in mind the heat should low to avoid the yogurt mixture from curdling. If it starts looking curdled, its still good to eat though the look and the texture might be slightly off putting for some people.

10. While that's cooking, peel all your eggs and set aside. I have used 10 eggs in this recipe but 8 should be good enough for 4 people normally.

11. Make sure to keep stirring on and off. This part takes time - around 20 minutes or so until the gravy is thickened, tastes cooked and looks yellow.

12. Do a taste test to see if it needs more salt. I prefer adding some jaggery at this point. This sweetness helps to balance and enhance the taste of gravy even further.

13. Give it a good mix until combined.

14. Add the eggs, cover and let it heat through for 5 minutes or so.

Serve garnished with cilantro or chopped green onion greens. Serve it with Rice or Rotis.

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Recipe Reference

my kitchen notes

Best Egg Curry Recipe | Dhaba Style Egg Curry Recipe | Restaurant Style Egg Curry Recipe

North Indian Styled Egg Curry (OPOS) By DK on Nov 11, 2016

How to make Yogurt at Home from scratch | Homemade Indian (Dahi ) Yogurt

How to make Yogurt at home using Raw Milk By DK on Jun 3, 2013

Low Calorie Mango Cake with Greek Yogurt Recipe

Mango Yogurt Cake By DK on Jul 5, 2011

Blueberry Greek Yogurt Cake with Lemon Glaze Recipe

Blueberry Yogurt Cake with lemon glaze By DK on Jan 31, 2011

How To Make Perfect Hard or Soft Boiled Eggs (OPOS) By DK on Nov 9, 2016

Shrikhand Recipe (Indian Sweet Greek Yogurt Dessert)

Shrikhand By DK on Aug 31, 2010

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17 Comments

By Bee on Dec 27, 2016

This looks so yum. Have you OPOSed this recipe?

By Bubbles on Dec 7, 2014

Just made this dish and it was fantastic! I substituted almond flour since I had it on hand which gave a creamy, buttery flavor in addition to thickening the gravy. My husband who is from India loved it and I appreciate your straightforward and easy to follow instructions (I'm American). Can't wait to try more! Thanks for taking intimidation out of Indian recipes for me!

By Ruth on Nov 1, 2014

Hi, what can I use instead of besan flour, is all purpose flour ok?

By The CHilli King on Oct 13, 2014

This looks great. I'll give this recipe a test run this evening i think! Thanks for sharing!

By sheena on Jul 15, 2014

Innovative and quick way of making an egg curry without the hassle of a coconut or cashew paste for thick gravy, next on my list of 'to try recipes'

By tejinder on Jul 9, 2014

Superb idea loving it (eggs in kadi) looks yummy will try for sure thanks for sharing ...:)

By Mamatha on Jun 3, 2014

Tried this out yesterday..came out very well..yummy..thanks..

By joe on May 22, 2014

EGGS - bah! Me vegan.

Then what made you come here? You seem to have enough patience to leave a comment when not required! --DK

By Jenny on May 5, 2014

It looks really yummy. Please tell me can I use sugar instead of jaggery? Will the taste differ?

The qty is too less to make a huge difference. So sugar works pretty well instead. --DK

By Indra Paiva on May 4, 2014

I tried it today it was so delicious. Thanks for all the wonderful Recipies.

By Indira Deepak on May 2, 2014

Made this curry today. Turned out to be wonderful! Its a lot like mor kaalan in Kerala. Only I fried the boiled eggs in oil for a few minutes so they had a beautiful golden crust and that gave a nice texture :)

Thank you so much for the feedback. Glad to hear that you liked it :) --DK

By sayeda Ghaffar khaleque on Apr 28, 2014

Very nice and easy recipe! My Mom used to make "kadhi" this way! Brought back the old, good days!!! Thank you :)

By Pallavi Baruah on Apr 21, 2014

It looks really yummy. Please tell me can I use sugar instead of jaggery? Will the taste differ?

Yes you can. No, not really. --DK

By Deepa on Apr 21, 2014

Err..onions, yoghurt and eggs..what a wierd combination! this is like an egg kadhi of sorts isn't it?! but am intrigued and will try :)

Clearly not weird by the number of ppl who already seem to be doing something similar. But yes, the gravy is like Kadhi --DK

By Khushboo on Apr 21, 2014

Can I use potatoes instead of eggs? The recepie looks yummy.

This is like Kadhi. Use whatever you like in a kadhi --DK

By Banumathi Balasubramanian on Apr 20, 2014

Sounds delicious. Even though I don't eat eggs I would love to make for my family. When should I use garlic in this recipe? Is it optional?

Garlic is optional. You can add it along with the onion. Have updated the recipe. --DK

By Neha on Apr 20, 2014

Simply Yummy Divya :) Just yesterday i was thinking of looking up the internet for a good Egg Curry and today in the morning the first post on my FB page was Egg Curry from you. I am planning to make this on Tue or maybe Wed ... when my Sis in Law comes over for dinner. Will be putting away some curry replacing eggs with Peas and Paneer for my MIL who doesn't eat eggs, will that be okay??? Or can you suggest some other veg, for the same curry??