Egg Curry is a spicy, delicious creamy and rich curry made by cooking boiled egg with onion, tomato masala along with herbs and spices. Egg Curry is good choice of gravy with rice, roti etc. Egg Curry Recipe is explained in this post with step by step pictures and video.
This Egg Curry makes an alternate to regular veg & non-veg gravies. I tried this egg curry on a lazy day when it was lunch only for me and hubby. I was so lazy to make anything elaborate so made this spicy curry, phulka and curd rice.
About Egg Curry
Egg Curry is made by first blending a masala using onion, tomato, spices, boiled eggs are tossed in a spice mixture then finally adding it to the curry. This Curry is smooth creamy and rich and pairs up well with roti, rice, phulka, nan etc.
Egg Curry is a popular curry made in restaurants and dabbas and this recipe is no less do try and am sure you will love it as it is my family favorite.
This Egg Curry has a burst of flavours and will impress anyone who loves eggs. Egg Curry can be made in a number of ways and this is our family staple. This Egg Curry tastes close to restaurant specifically dabba style and it is one of my personal favourite too. Just basic ingredients to make this delicious curry and I am sure you will make it more often than you think.
Egg Curry Ingredients
- Eggs –  I have used brown / country eggs but you can use white eggs too.
- Oil – Use any cooking oil. Generally I use groundnut oil for cooking so used that for this egg curry. You can use refined oil too.
- Onion, Tomato – Onion, tomato along with ginger, garlic and green chillies forms the base for this gravy.
- Tempering – A temepring with whole spices including cinnamon, cardamom, cloves, green chillies is done along with spice powders.
- Spices –The spice powders used here for this are turmeric powder, red chilli powder, coriander powder and garam masala powder.
- Fresh Cream – Fresh cream is added to give a richness and creaminess to the gravy. You can replace it with thick curd or even milk.
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📖 Recipe
Egg Curry
Egg Curry is a spicy, delicious creamy and rich curry made by cooking boiled egg with onion, tomato masala along with herbs and spices. Egg Curry is good choice of gravy with rice, roti etc. Egg Curry Recipe is explained in this post with step by step pictures and video.
Ingredients
To saute and grind :
- 2 tsp oil
- 6 garlic cloves sliced
- two 1 inch ginger
- 1 green chilli slitted
- 3 onions sliced
- 3 tomatoes sliced
Instructions
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To a pan heat 2 tsp oil then add 6 garlic cloves sliced, two 1 inch ginger and 1 green chilli. Saute until golden. Transfer to a bowl adn set aside.
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To the same pan add 3 big onions sliced.
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Saute until transparent.
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Add 3 tomatoes roughly chopped.
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Saute until mushy and raw smell of tomatoes leave.
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Transfer to a bowl and set aside.
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Grind this to a fine paste along with little water.
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Boil eggs for 12-14 mins or until well cooked. It should be hard boiled. You can check detailed post here. Prick with a toothpick.
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To a pan 1 tsp oil, add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, salt to taste.
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Give a quick mix.
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Add boiled eggs.
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Toss well.
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Heat 2 tbsp oil – add one 1 inch cinnamon, 2 cloves, 1 cardamom, 1 green chilli and 1 tsp cumin seeds. Let it splutter, give a quick mix.
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Add 1/4 tsp turmeric powder, 1 tsp kashmiri red chilli powder.
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Give a quick mix.
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Add the prepared paste.
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Mix it well.
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Add salt to taste, 1/4 cup water.
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Mix it well.
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Add 1 tsp coriander powder, 1 tsp garam masala powder.
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Give a quick mix.
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Cook covered for 5 mins.
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Open and give a quick mix.
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Add 1/2 cup water.
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Give a quick mix.
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Let it boil for few mins until oil separates. Then add 2 tbsp fresh cream. You can replace it with thick curd too. If adding curd beat it well until creamy and add it.
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Give a quick mix.
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Add the eggs.
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Give a quick mix.
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Boil for few mins until oil separates. Garnish with coriander leaves. Switch off.
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Enjoy it hot! Creamy delicious egg curry is ready!
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Serve it with roti, nan, rice etc.
Video
Nutrition Facts
Egg Curry
Amount Per Serving (125 g)
Calories 181
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 164mg55%
Sodium 74mg3%
Potassium 442mg13%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 6g7%
Protein 8g16%
Vitamin A 894IU18%
Vitamin C 103mg125%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Egg Curry Recipe Step by Step
- To a pan heat 2 tsp oil then add 6 garlic cloves sliced, two 1 inch ginger and 1 green chilli. Saute until golden. Transfer to a bowl and set aside.
2.To the same pan add 3 big onions sliced.
3.Saute until transparent.
4.Add 3 tomatoes roughly chopped.
5.Saute until mushy and raw smell of tomatoes leave.
6.Transfer to a bowl and set aside.
7.Grind this to a fine paste along with little water.
8.Boil eggs for 12-14 mins or until well cooked. It should be hard boiled. You can check detailed post here. Prick with a toothpick.
9.To a pan 1 tsp oil, add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, salt to taste.
10.Give a quick mix.
11.Add boiled eggs.
12.Toss well.
13.Heat 2 tbsp oil – add one 1 inch cinnamon, 2 cloves, 1 cardamom, 1 green chilli and 1 tsp cumin seeds. Let it splutter, give a quick mix.
14.Add 1/4 tsp turmeric powder, 1 tsp kashmiri red chilli powder.
15.Give a quick mix.
16.Add the prepared paste.
17.Mix it well.
18.Add salt to taste, 1/4 cup water.
19.Mix it well.
20.Add 1 tsp coriander powder, 1 tsp garam masala powder.
21.Give a quick mix.
22.Cook covered for 5 mins.
23.Open and give a quick mix.
24.Add 1/2 cup water.
25.Give a quick mix.
26.Let it boil for few mins until oil separates. Then add 2 tbsp fresh cream. You can replace it with thick curd too. If adding curd beat it well until creamy and add it.
27.Give a quick mix.
28.Add the eggs.
29.Give a quick mix.
30.Boil for few mins until oil separates. Garnish with coriander leaves. Switch off.
31.Enjoy it hot! Creamy delicious egg curry is ready!
Serve it with roti, nan, rice etc.
Expert Tips
- You can replace fresh cream with milk or yogurt for a low fat version.
- Half down onion, tomato to make a thick gravy. If you want more gravy add more onion, tomatoes.
- For the above mentioned quantity you can add 4-6 eggs.
- Hard boiled eggs is best for this curry. You can even slice the eggs into half and add it. But make sure to serve it as soon as possible as there are chances for egg yolk.
- If you add hard boiled whole eggs then you can make it well ahead of time if you are planning it for parties, get together.
Serving & Storage Suggestion
You can serve Egg Curry with phulka, rice, roti etc. Egg Curry keeps well in room temperature for a day and in fridge for 2 days. But I would not recommend storing eggs and consuming so it is always best to consume when fresh.
