Low Sugar Indian Egg Curry

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

8 large eggs
3 tbsp neutral oil (such as canola oil or vegetable oil)
1 tsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
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2 medium yellow onions, finely diced
1 tbsp fresh ginger, finely grated
4 garlic cloves, minced
1 tsp ground turmeric
1 ½ tsp ground coriander
1 tsp ground cumin
½ tsp kashmiri red chili powder
1 can (14 oz) crushed tomatoes
½ cup water
1 tsp garam masala
1 tsp salt, plus more to taste
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked rice or flatbread, for serving (optional)

Instructions

1
Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from the heat, cover, and let stand for 10 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel.
2
Using a sharp knife, score each peeled egg with 3–4 shallow lengthwise cuts through the white — this helps the masala cling to the surface.

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