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