By Akshara
November 13, 2026
Tailored specifically for solo cooking, this easy egg curry delivers rich, homestyle Indian comfort without leaving behind a pot of leftovers. Hard-boiled eggs simmer in an aromatic onion, tomato, ginger-garlic, and garam masala gravy for a deeply satisfying single-serve dinner best paired with warm roti or steamed rice.
2 large eggs, hard-boiled and peeled  1 tablespoon oil or ghee  1/2 teaspoon cumin seeds  1 small onion, finely chopped  1 teaspoon ginger-garlic paste  1 medium tomato, finely pureed or grated  1/4 teaspoon turmeric powder  1/2 teaspoon Kashmiri red chilli powder  1/2 teaspoon coriander powder  1/4 teaspoon garam masala  Salt to taste and chopped fresh coriander for garnish 
Prick the peeled hard-boiled eggs lightly with a fork, heat oil in a small pan, and fry them for one minute with a pinch of turmeric and chilli powder until lightly blistered, then set aside.
Add cumin seeds and chopped onion to the same pan, sautéing over medium heat for four minutes until golden brown before stirring in the ginger-garlic paste for thirty seconds.
Add the grated tomato, turmeric, red chilli powder, coriander powder, and salt, cooking for four minutes until the masala thickens and releases oil.
Pour in half a cup of warm water, add the eggs and garam masala, simmer gently for three minutes, and garnish with fresh coriander before serving.