• Made with simple, affordable ingredients • Packed with warm, aromatic spices • Protein-rich and satisfying • Perfect for weeknight dinners • Pairs beautifully with rice or flatbread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 6 large eggs • 2 tablespoons oil • 1 large onion, finely chopped • 2 medium tomatoes, pureed or finely chopped • 1 tablespoon ginger-garlic paste • 1 teaspoon cumin seeds • 1 teaspoon ground coriander • 1/2 teaspoon turmeric powder • 1 teaspoon red chili powder • 1 teaspoon garam masala • 1/2 teaspoon salt, or to taste • 1/2 cup water (adjust for desired consistency) • Fresh cilantro, chopped for garnish
Directions
Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9–10 minutes. Remove, cool, peel, and set aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for about 1 minute until fragrant.
Add the tomatoes and cook until the oil begins to separate from the mixture.
Stir in coriander, turmeric, red chili powder, salt, and garam masala. Cook for another minute.
Add water and bring the gravy to a gentle simmer.
Lightly score or prick the boiled eggs and add them to the gravy. Simmer for 5–7 minutes so the eggs absorb the flavors.
• Lightly fry the boiled eggs in oil before adding them to the gravy for extra flavor. • Add coconut milk for a creamier, slightly sweet version. • Include green chilies for added heat. • Add a pinch of kasuri methi (dried fenugreek leaves) for deeper aroma. • Stir in a splash of cream at the end for a richer curry.
Storage/Reheating
Store leftover Egg Curry in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of water if the gravy thickens too much. You can also microwave individual portions in short intervals, stirring between each.
Egg Curry is not ideal for freezing, as the texture of the eggs may become rubbery after thawing.
FAQs
Can I make Egg Curry ahead of time?
Yes, the flavors deepen after a few hours, making it a great make-ahead dish.
Why should I score the eggs?
Scoring helps the eggs absorb the flavorful gravy.
Can I use canned tomatoes?
Yes, canned tomatoes work well and save time.
How spicy is this recipe?
It’s moderately spiced, but you can adjust the chili powder to your preference.
What can I serve with Egg Curry?
It pairs well with steamed basmati rice, roti, paratha, or naan.
Can I make it without onions?
Yes, though onions add depth and sweetness to the gravy.
Is Egg Curry vegetarian?
Yes, it’s a vegetarian dish that includes eggs.
Can I add vegetables?
Yes, peas or potatoes make excellent additions.
How do I thicken the gravy?
Simmer uncovered to reduce, or add a small spoon of cream or yogurt.
What type of oil works best?
Neutral oils like vegetable or sunflower oil work well, but mustard oil can add extra flavor.
Conclusion
Egg Curry is a simple yet deeply flavorful dish that transforms everyday ingredients into a comforting meal. With its rich, spiced gravy and tender boiled eggs, it’s a satisfying option for busy weeknights or relaxed family dinners. Once you try this easy recipe, it’s sure to become a regular part of your meal rotation.
This Egg Curry recipe features hard-boiled eggs simmered in a rich, spiced tomato and onion gravy infused with aromatic Indian spices. A comforting and protein-rich vegetarian dish, this easy egg curry pairs perfectly with steamed rice, roti, or naan. Made with simple pantry staples, it’s a flavorful weeknight dinner that comes together in just 35 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:South Asian / Indian
Diet:Vegetarian
Ingredients
6 large eggs
2 tablespoons oil
1 large onion, finely chopped
2 medium tomatoes, pureed or finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon salt, or to taste
1/2 cup water (adjust for desired consistency)
Fresh cilantro, chopped for garnish
Instructions
Place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9–10 minutes. Remove, cool, peel, and set aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for about 1 minute until fragrant.
Add the tomatoes and cook until the oil begins to separate from the mixture.
Stir in coriander, turmeric, red chili powder, salt, and garam masala. Cook for another minute.
Add water and bring the gravy to a gentle simmer.
Lightly score or prick the boiled eggs and add them to the gravy. Simmer for 5–7 minutes so the eggs absorb the flavors.
Garnish with fresh cilantro and serve hot
Notes
Lightly frying the boiled eggs before adding them enhances flavor and texture.Adjust chili powder to control heat level.Simmer uncovered to thicken the gravy naturally.Mustard oil can be used for a more authentic flavor profile.Best enjoyed fresh but tastes even better after resting for a few hours.
