egg curry recipe

Egg curry is a classic Indian dish that combines hard-boiled eggs with a rich, spiced gravy. It’s a versatile recipe that can be made in different regional styles—creamy with coconut milk, tangy with tomatoes, or spicy with red chili powder. This dish is perfect for weeknight dinners, meal prep, or even special occasions when paired with rice, roti, or naan.

In this recipe, we’ll make a well-balanced egg curry with a smooth tomato-onion base, aromatic spices, and a touch of creaminess. Whether you’re new to Indian cooking or an experienced home chef, this step-by-step guide will help you make a delicious egg curry every time.

Why You’ll Love This egg curry recipe: Nutrition & Flavor Benefits

• High-Protein Meal: Eggs provide complete protein, making this curry filling and nutritious.
• Rich in Spices: Turmeric, cumin, and coriander offer anti-inflammatory benefits.
• Customizable Heat: Adjust chili levels to suit your taste.
• Meal-Prep Friendly: Tastes even better the next day as flavors deepen.
• Budget-Friendly: Uses pantry staples like onions, tomatoes, and basic spices.

Egg Curry Ingredients: What You’ll Need

For Boiling Eggs

• 6 eggs
• 4 cups water
• ½ tsp salt

For the Curry Gravy

• 2 tbsp oil or ghee
• 1 bay leaf
• 1-inch cinnamon stick
• 3 green cardamom pods
• 1 tsp cumin seeds
• 1 large onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 2 green chilies (slit)
• 2 medium tomatoes (pureed)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ cup water (adjust as needed)
• Salt to taste
• 2 tbsp fresh coriander leaves (chopped)

Optional Enhancements

• ¼ cup coconut milk (for creaminess)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp cream or yogurt

Step-by-Step: How to Make Egg Curry Like a Pro

Step 1: Boil the Eggs

1. In a pot, add eggs, water, and salt.
2. Bring to a boil, then simmer for 10 minutes.
3. Transfer eggs to cold water, peel, and make small slits (helps absorb flavor).

Step 2: Prepare the Curry Base

1. Heat oil in a pan. Add bay leaf, cinnamon, cardamom, and cumin seeds. Sizzle for 10 seconds.
2. Add onions and sauté until golden brown.
3. Stir in ginger-garlic paste and green chilies. Cook for 1 minute.
4. Add tomato puree and cook until oil separates (~5-7 minutes).

Step 3: Spice the Gravy

1. Mix in turmeric, red chili powder, coriander powder, and salt.
2. Cook for 2 minutes until fragrant.
3. Pour in water and simmer for 5 minutes.

Step 4: Add Eggs & Finish

1. Gently add boiled eggs, coating them in gravy.
2. Sprinkle garam masala and kasuri methi (if using).
3. Cover and simmer for 5 minutes.
4. Garnish with coriander leaves.

Chef’s Secrets: Expert Tips & Delicious Variations

1. Perfect Hard-Boiled Eggs:
   • For easy peeling, use slightly older eggs (7-10 days old) rather than very fresh ones.
   • After boiling, immediately transfer eggs to ice water—this prevents overcooking and helps shells come off cleanly.
   • Make small slits in the boiled eggs before adding them to the gravy so they absorb more flavor.
2. Deepen the Flavor of the Gravy:
   • Cook onions on medium-low heat until they turn golden brown—this adds sweetness and richness.
   • Let the tomato puree cook until the oil separates from the masala—this removes any raw taste and enhances depth.
   • Toast whole spices (cumin, cardamom, cinnamon) briefly in hot oil to release their aroma before adding onions.
3. Adjust Consistency & Creaminess:
   • For a thicker gravy, simmer uncovered for a few extra minutes.
   • For a thinner, soup-like curry, add a bit more water or coconut milk.
   • Stir in a spoonful of yogurt, cream, or coconut milk at the end for extra richness.
4. Balancing Spice Levels:
   • Reduce red chili powder and skip green chilies for a milder curry.
   • For extra heat, add a pinch of black pepper or extra green chilies.

Delicious Variations to Try

1. Coconut Milk Egg Curry (Kerala Style):
   • Replace ½ cup water with thick coconut milk for a creamy, slightly sweet gravy.
   • Add a few curry leaves while tempering the spices for an authentic South Indian touch.
2. Dhaba-Style Egg Curry:
   • Use mustard oil for a strong, smoky flavor.
   • Increase the number of tomatoes for a tangier gravy.
   • Finish with a dollop of butter for extra richness.
3. Cashew-Based Creamy Egg Curry:
   • Soak 8-10 cashews in warm water, blend into a paste, and add to the gravy for a luxurious texture.
4. Spicy Andhra Egg Curry:
   • Add 1 tbsp tamarind paste for a tangy kick.
   • Increase red chili powder or add 1 tsp of Andhra-style gunpowder spice mix.
5. Quick 15-Minute Egg Curry:
   • Use pre-boiled eggs and canned tomato puree to save time.
   • Skip whole spices and use 1 tsp ready-made garam masala instead.
6. Egg Curry with Fried Eggs (Bengali Style):
   • Instead of boiling, fry the eggs until the edges are crispy before adding them to the gravy.

Dietary Adjustments

• Vegan Option: Replace eggs with firm tofu or boiled potatoes.
• Low-Carb/Keto: Skip onions and use almond flour to thicken the gravy.
• Gluten-Free: Ensure all spices are gluten-free (some store-bought blends contain fillers).

By experimenting with these tips and variations, you can customize this egg curry to suit different tastes and occasions while keeping it flavorful every time.

Perfect Pairings: What to Serve with Egg Curry

• With Rice: Steamed basmati or jeera rice.
• With Bread: Roti, naan, or paratha.
• Side Dishes: Pickled onions, raita, or a cucumber salad.

Meal Prep Guide: Storing & Reheating Your Curry

• Refrigerate: Store in an airtight container for up to 2 days.
• Reheat: Warm on the stove with a splash of water to revive the gravy. Avoid microwaving (can toughen eggs).

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Egg Curry Recipe

Jessica

Make a rich, comforting curry in no time—boiled eggs in a spiced, creamy sauce that’s perfect with rice or flatbread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Indian, South Asian

Servings 4 Servings

Calories 280 kcal

Ingredients

  

For Boiling Eggs

• 6 eggs
• 4 cups water
• ½ tsp salt

For the Curry Gravy

• 2 tbsp oil or ghee
• 1 bay leaf
• 1- inch cinnamon stick
• 3 green cardamom pods
• 1 tsp cumin seeds
• 1 large onion finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies slit
• 2 medium tomatoes pureed
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ cup water adjust as needed
• Salt to taste
• 2 tbsp fresh coriander leaves chopped

Optional Enhancements

• ¼ cup coconut milk for creaminess
• 1 tsp kasuri methi dried fenugreek leaves
• 1 tbsp cream or yogurt

Instructions

 

Step 1: Boil the Eggs

• In a pot, add eggs, water, and salt.
• Bring to a boil, then simmer for 10 minutes.
• Transfer eggs to cold water, peel, and make small slits (helps absorb flavor).

Step 2: Prepare the Curry Base

• Heat oil in a pan. Add bay leaf, cinnamon, cardamom, and cumin seeds. Sizzle for 10 seconds.
• Add onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies. Cook for 1 minute.
• Add tomato puree and cook until oil separates (~5-7 minutes).

Step 3: Spice the Gravy

• Mix in turmeric, red chili powder, coriander powder, and salt.
• Cook for 2 minutes until fragrant.
• Pour in water and simmer for 5 minutes.

Step 4: Add Eggs & Finish

• Gently add boiled eggs, coating them in gravy.
• Sprinkle garam masala and kasuri methi (if using).
• Cover and simmer for 5 minutes.
• Garnish with coriander leaves.

Notes

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	280 kcal
Fat	18g
Saturated Fat	4g
Protein	14g
Carbohydrates	12g
Fiber	2g
Sugar	5g
Sodium	500mg

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Final Thoughts: Your New Go-To Egg Curry Recipe

This egg curry recipe is a foolproof way to enjoy a hearty, flavorful meal. The blend of spices, tender eggs, and rich gravy makes it a family favorite. Try different variations to suit your taste, and don’t forget to pair it with warm bread or rice for a complete meal.

Egg Curry Questions Answered