Easy Egg Curry Recipe for You to Try

Home Style Egg Curry

Restaurant Style Egg Curry

Punjabi Style Egg Curry

Tips to Enhance the Taste

Serving Ideas

Nutritional Content in Egg Curry

Frequently Asked Questions

Eggs are a great source of protein and may be used to make a variety of delectable recipes. One such fantastic dish is Egg Masala Curry in which boiled eggs are simply cooked in a spicy masala curry. It has a great tangy tomato flavour combined with the aroma and taste of the spices used. This rich Indian dish of boiled eggs cooked in a spicy onion tomato sauce is tasty, flavourful, and easy to prepare. When you don’t feel like making elaborate meals but still want to have a delicious, delightful meal for dinner, you can always take leftover eggs from breakfast and put them in a curry. The egg curry recipe that we’re sharing is sure to impress everyone. 

Recipe Name	Egg Curry
Place of Origin	North India
Total Time Taken	35 minutes
Preparation Time	15 minutes

Home Style Egg Curry 

Ingredients

6 Eggs

For roasting eggs:

1. 1 tablespoon Oil
2. ¼ teaspoon Salt
3. ¼ teaspoon Turmeric Powder
4. ¼ teaspoon Chilli Powder

For gravy:

1. 1 tablespoon Oil
2. 1 tablespoon Butter
3. ½ cup water
4. 1 cup chopped Onion 
5. 1 tablespoon Ginger Garlic Paste
6. 12 cup finely diced tomatoes
7. 1 tbsp. coriander powder
8. 1 tsp. cumin powder
9. 1/2 tsp Red Chilli Powder
10. 1/2 tsp Kashmiri Red Chilli 
11. 1/2 tsp Turmeric powder
12. 1 chopped green chilli 
13. 1/2 tsp Garam Masala
14. 1 teaspoon dried kasuri methi

Method

Step 1: Cover eggs with cold water in a pan. Allow it to come to a boil. Cook the eggs for 6-7 minutes. Place the eggs in a bowl of cold water. Peel when it becomes comfortable to handle.

Step 2: Toss boiled eggs in 1/4 teaspoons salt, turmeric, and chilli powder.

Step 3: In a pan, heat the oil. When the oil is heated, add the eggs. Toss in medium-hot until little brown blisters appear. Take out and set aside.

Step 4: Add 1 tablespoon each of oil and butter to the same pan. Add dried red chilli when it’s hot and cook till smokey for 30 seconds.

Step 5: Sauté the chopped onion for 3-4 minutes. The onion will begin to soften and brown.

Step 6:Mix in the ginger-garlic paste. Cook for a minute, stirring occasionally.

Step 7: Reduce heat when there is no longer any raw ginger garlic smell. Mix in the cumin, coriander, turmeric, red chilli powder, and Kashmiri red chilli powder. Cook for 30 seconds, or until aromatic. Sprinkle with a little water to keep it from burning.

Step 8:  Toss in the diced tomatoes. Cook until the tomato becomes soft and mushy. Mix in the chopped green chilies and crushed Kasuri methi. Combine thoroughly. When you notice oil separating from the mixture, add water.

Step 9: Season with salt and pepper, then add the garam masala and fried eggs to the pan. Cook for another 2-3 minutes, stirring occasionally. 

Step 10: Garnish with fresh coriander leaves if desired.

Restaurant Style Egg Curry

Ingredients

For Curry Paste:

1. 2 teaspoon oil
2. 2 Onions, chopped
3. 1 Tomato, chopped
4. 2″ Ginger piece, finely chopped
5. 8-10 Garlic cloves
6. 1 tsp Coriander seeds
7. ½ tsp Cumin seeds
8. ¼ cup Coriander leaves

For Egg Curry:

1. 2-3 Hard boiled eggs
2. 1 tablespoon Oil
3. 1 Cinnamon stick
4. 1 Dry bay leaf
5. 1 Clove
6. 1 Green cardamom
7. 1-2 Green chillies, finely chopped
8. ½ tbsp Kashmiri red chilli powder
9. ¼ tsp Turmeric powder
10. ½ tsp Garam masala powder 
11. ½ tsp Sugar
12. Salt as needed
13. Water as needed
14. 1-2 tablespoon Coriander leaves, finely chopped

Method

Step 1: In a heavy skillet, heat 2 teaspoon oil and add 1 teaspoon coriander seeds, 12 teaspoon cumin seeds, 2″ finely sliced ginger, and 8-10 garlic cloves. Cook for a minute.

Step 2: Stir-fry for a few minutes with 2 large onions, roughly chopped. Then, roughly cut 1 large tomato.

Step 3: Cook, covered, on low heat until the onions and tomatoes are tender and roasted. 14 cup coriander leaves, fresh Turn off the heat. Allow the mixture to cool fully.

Step 4: Without adding any water, grind into a smooth paste.

Step 5: Heat 1 tablespoon of oil in the same pan. 1 dried bay leaf, 1 clove, 1 cinnamon stick, and 1 green cardamom should be added. Add a couple of finely sliced green chilies (adjust per spice preference).

Step 6: Add the created curry paste together with the water used to clean out the blender now.

Step 7: Add 1/2 tablespoon Kashmiri red chilli powder, 14 teaspoon turmeric powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon sugar, and salt to taste after cooking on low heat for 3-4 minutes. Mix well and, if necessary, add a little water.

Step 8: Continue to simmer the curry with the lid on. Cook until oil floats on the surface or pours out from the sides.

Step 9: Add a few hard-boiled eggs to the curry, cut into halves. Add 1-2 tablespoons of finely chopped coriander leaves as a garnish. Remove from heat.

Step 10:  Serve hot with dosa, appam, or any other Indian bread.

Punjabi Style Egg Curry

Ingredients

1. 4 hard boiled eggs
2. 4 tablespoon mustard oil
3. 1 bay leaf
4. 1 Cup finely chopped onion
5. ½ Cup chopped tomato (grind into a paste)
6. 1 teaspoon ginger-garlic paste
7. 1 – 2 green chili, sliced
8. Salt to taste
9. 1 teaspoon red chili powder
10. 1 teaspoon turmeric powder
11. ½ teaspoon coriander powder (dhaniya powder)
12. ½ teaspoon Garam Masala 
13. 1 tablespoon dried fenugreek leaves (kasturi methi)
14. 1 tablespoon chopped fresh coriander

Method

Step 1: Boil eggs with a teaspoon of salt in water. After hard boiling, peel the eggshell and cut the eggs in half lengthwise (vertically). Place aside.

Step 2: If frying, coat the eggs with 1 teaspoon turmeric, 1 teaspoon red chilli powder, and 14 teaspoon salt. In a pan, heat 2 tablespoons oil. Fry the eggs until they are slightly crisp and brown on all sides. Place on a platter and put away.

Step 3: In a kadhai, heat the oil. Reduce the gas flame to medium after the oil begins to fume. Add a bay leaf and the onion, diced. Fry the onion over low to medium heat until it turns a light golden colour.

Step 4: After that, add the ginger-garlic paste and cook the masala for 20 to 30 seconds.

Step 5: Mix in the pureed tomatoes, turmeric, red chilli powder, coriander powder, and salt. Fry until the oil begins to leave the sides of the pan. Stir at regular intervals to prevent the masala from burning. Over low – medium heat, this normally takes 5 – 6 minutes.

Step 6: Bring the gravy to a boil over high heat with 1 cup of water. To produce the required amount of gravy, adjust the amount of water. Combine the sliced green chilli, kasuri methi, and garam masala.

Step 7: To the gravy, add the fried/boiled eggs. Make sure they’re completely covered in curry. Reduce the heat to low and leave the curry to simmer for 3 to 5 minutes to allow the eggs to absorb the curry flavour.

Step 8: Egg Curry should be garnished with chopped coriander.

Tips to Enhance the Taste

1. While the onion is frying, season generously with salt. This speeds up the sweating of the onion.
2. If you are concerned about the spices burning after being added to the pan, prepare a paste with 1/4 cup water. Put it in the pan.
3. If you don’t have coconut milk, you can substitute toned milk or fresh cream.
4. Increase the amount of tomatoes or add tomato puree if you prefer a tangy egg curry.
5. After frying the onion and tomatoes, blend them to make a flavourful sauce.
6. The colour of your egg curry will be determined by how well the onion and tomatoes are fried.
7. Slit the tomatoes (not deeply) and microwave for 5 minutes to speed up the cooking time. Chop it after it has cooled.
8. For the finest flavour, choose freshly ground spices or spices that are less than 10 days old.

Serving Ideas

Serve this dish with roti, tandoori naan, plain parathas, plain basmati rice, or jeera rice. Don’t forget to finish your meal with lassi or masala chaas.

Nutritional Content in Egg Curry

Calories	144  kcal
Fats	11g
Carbs	5g
Protein	6g

Frequently Asked Questions

Q1. How do you boil eggs for this curry?

Cover your eggs with water in a saucepan. Bring to a boil, cover, and cook for 9-12 minutes, depending on how done you prefer your eggs. When they are finished, immediately immerse them in an ice water bath to stop further cooking and to aid with peeling.

Q2. What should you serve with Indian egg curry?

This recipe pairs well with steamed rice, roti, dinner rolls, crispy lachha paratha, pulao, or jeera rice. You can substitute chapati, roti, or naan for the paratha. If you like, serve it with a salad on the side.

Q3. How should egg gravy be stored and how long will it last?

Leftovers of this Indian egg curry should be kept in a clean, airtight jar in the refrigerator for 3-4 days.

Q4. Is it possible to freeze egg curry?

You may make the egg gravy before time and simply freeze the sauce in ziplock bags if you like. When ready to serve, thaw the sauce and warm it in a skillet. Before serving, add the eggs.

Q5. Is egg curry useful for losing weight?

If you want to try something new, you can make some unique egg frittatas or go simple with egg curry and rice.  If you want to reduce weight, eggs are said to be the ideal way to start the day.

Q6. Is egg and rice a healthy combination?

This meal is high in protein, healthy fats, calcium, multivitamins, and minerals and can aid in your overall growth. Aside from the carbs found in rice, eggs provide several health benefits such as bone formation and calcium absorption.

Q7. Is homemade curry filling?

If high-quality ingredients aren’t used, curry can easily degrade into a greasy, calorie-dense dish. Making your own curry is the best way to ensure that it retains its nutritional content. In this manner, you will have more control over the ingredients utilised in your cooking.

Q8. What are the advantages of egg curry?

Egg curry is a highly nutritious cuisine, especially for children because it is high in proteins, calcium, good fats, vitamins, and minerals – all of which are essential for healthy growth. Furthermore, eggs are the only natural source of Vitamin D, which is required for calcium absorption and bone formation.