Name: Egg Curry with Tomato, Coconut Milk, and Peas
Total time: 55 min
Cuisine: Indian
Ingredients: 8 large eggs; 4 green cardamom pods; 1 teaspoon coriander seeds; 2 tablespoons ghee or unsalted butter; 1 onion, chopped fine; ¾ teaspoon table salt , divided; 20 curry leaves (optional); 2 teaspoons minced fresh ginger; 1 teaspoon minced garlic; 1–2 serrano chiles , halved lengthwise; ½ teaspoon ground turmeric; 1 (14.5-ounce) can crushed tomatoes; 1 cup canned coconut milk; 1 cup frozen peas; chopped fresh cilantro

Why This Recipe Works

This simple, fragrant dish is comforting, satisfying, and quick to make. Instead of the hard-boiled eggs that are typically used in egg curries, we opted to boil our eggs for only 8 minutes to reach the jammy stage. The gooey yolks and tender firm whites were just right for napping in a rich tomato–coconut milk gravy scented with ground spices, smoky-savory fresh curry leaves, garlic, ginger, and serrano chiles. Though not traditional, frozen peas added pops of color, sweetness, and freshness.

Before You Begin

We like the smoky, savory flavor that curry leaves add to the gravy; look for them at Indian or other Asian markets. For a spicier dish, use both serranos. We like jammy eggs here, though hard-boiled eggs may also be used. Serve with basmati rice and/or naan.

Instructions

Bring ½ inch water to rolling boil in large saucepan over medium-high heat. Using spoon or tongs, gently place 8 large eggs in water. Cover, reduce heat to medium, and cook for 8 minutes. Transfer saucepan to sink and run cold water over eggs for 30 seconds to stop cooking. Set eggs aside and dry saucepan.

Toast 4 green cardamom pods and 1 teaspoon coriander seeds in saucepan over medium heat until fragrant, about 1 minute. Grind spices in mortar and pestle or spice grinder until finely ground.

Melt 2 tablespoons ghee in now-empty saucepan over medium heat. Add 1 finely chopped onion and ¼ teaspoon table salt and cook, stirring frequently, until soft and brown at edges, 5 to 7 minutes. Add 20 curry leaves, if using; 2 teaspoons minced ginger; 1 teaspoon minced garlic; 1–2 serrano chiles, halved lengthwise; and ½ teaspoon ground turmeric and cook until fragrant, about 1 minute.

Add 1 can crushed tomatoes, 1 cup canned coconut milk, cardamom mixture, and remaining ½ teaspoon salt and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes.

Meanwhile, peel eggs. Using paring knife, cut 3 shallow 1-inch slashes diagonally into each egg. Add eggs and 1 cup frozen peas to gravy and cook, covered, until heated through, 2 to 3 minutes. Divide among 4 bowls. Garnish with chopped cilantro and serve.