Egg And Watercress Curry
15m prep 30m cook 45m ready
A spicy Indian egg curry with hard-boiled eggs in a tomato-based sauce, flavored with cumin, garam masala, and a kick of English mustard and fresh watercress.
Ingredients
- 8 eggs
- 59.1 ml vegetable oil
- 4.93 ml cumin seeds
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 2 frozen crushed ginger
- 2 thumb-sized pieces fresh ginger peeled and grated
- 400 g canned chopped tomatoes
- 4.93 ml ground turmeric
- 29.6 ml garam masala
- 1 fat green chilli sliced
- 7.39 ml salt
- 9.86 ml sugar
- 85 g watercress finely chopped
- 29.6 ml English mustard
- cooked rice
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 638 mg
- Iron: 10.5 mg
- Magnesium: 151 mg
- Phosphorus: 893 mg
- Potassium: 1838 mg
- Zinc: 7.56 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 eggs
- 59.1 ml vegetable oil
- 4.93 ml cumin seeds
- 2 frozen crushed garlic
- 2 frozen crushed ginger
- 400 g canned chopped tomatoes
- 4.93 ml ground turmeric
- 29.6 ml garam masala
- 7.39 ml salt
- 9.86 ml sugar
- 29.6 ml English mustard
- cooked rice
Prepare
- 2 onions, roughly chopped
- Crush 6 clove garlic
- 2 thumb-sized pieces fresh ginger, peeled and grated
- Slice 1 fat green chilli
- 85 g watercress, finely chopped
Let's Cook
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Step 1.
Bring a large pan of water to a boil over high heat, then reduce the heat to a lively simmer. Carefully add the eggs and boil for 8 minutes. Drain through a colander and run under cold water until cool enough to peel.
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Step 2.
While the eggs are boiling, heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Add the cumin seeds and fry for a few seconds until fragrant and dark golden brown. Add the chopped onions, garlic, and ginger, and cook for 2 minutes, stirring continuously, until soft.
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Step 3.
Add the canned chopped tomatoes, ground turmeric, and garam masala to the pan. Stir to combine, then leave to cook, stirring occasionally, for 10 minutes, until the sauce has thickened and darkened slightly.
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Step 4.
While the sauce is cooking, peel the hard-boiled eggs. Heat the remaining 2 tablespoons of oil in a separate frying pan over medium heat. Add the eggs and cook, moving them around in the pan, for 2–3 minutes, until golden on all sides.
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Step 5.
Add the sliced green chilli to the sauce and stir to combine. Carefully stir through the fried eggs along with the salt, sugar, finely chopped watercress, and English mustard. Add a little water if the sauce seems too thick. Cook for 3–4 minutes to let the flavors meld together. Remove from heat, spoon into serving bowls, and serve with cooked rice.
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