Monday, February 29, 2016

Egg Curry

Egg Curry Recipe

Egg curry is spicy non-vegetarian curry with boiled eggs, spices and cooked in onion, tomato gravy. Even some of the vegetarian people love to eat eggs. The egg curry is a great way of adding protein to your diet. The nice red color in curry comes from tomato if you are not using it then don't bother about color it still taste delicious. I just prepared this egg curry and rice and served it with some salad for a comfort meal. As this curry has spices we don't require any more side dish. This egg curry goes well with plain rice, jeera rice, roti or paratha. Try this simple and delicious egg curry recipe by following these steps...
Recipe type: Main
Cuisine: Indian
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4


  • Eggs (hard boiled) - 4
  • Onion (chopped) - 1-1/2
  • Tomato (chopped) - 2
  • Garlic - 3-4 cloves
  • Ginger - 1/2 inch
  • Green chillies - 2
  • Cumin seeds - 1/4 tsp
  • Salt - To Taste
  • Red chili powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Vegetable oil - 3 tablespoon
  • Coriander leaves (chopped) - 2 tbsp

1. Remove the shell of boiled eggs & do some holes from fork in eggs.

2. Heat 1 tablespoon oil in a pan and fry eggs till golden brown. keep aside.

3. Make a paste of 1/2 onion, garlic, ginger and green chilies in a mixer.

4. In the same pan heat 2 tbsp oil. Add cumin seeds when it splutter then add 1 chopped onion and fry till golden brown.

5. Now add chopped tomatoes and onion-garlic paste and fry for few minutes.

6. Add all the spices (salt, turmeric, coriander powder & chili powder) except garam masala and fry till it starts leaving oil.

7. Add a cup of water and bring it to boil.

8. Now add the fried boiled eggs and garam masala powder and Simmer for 5-7 minutes at low flame.

9. Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice.

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