Egg Curry
Sep 21, 2016, Updated Jan 02, 2018
Spicy Indian Egg Curry - this egg curry is best enjoyed with plain rice or flatbread. Really comforting & packed with delicious flavors!
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Spicy Egg Curry – a popular Indian curry which is best enjoyed with plain rice or Indian breads like paratha and roti.
Eggs are something that I do not cook very often in my kitchen, yet I always have a large box of it in my refrigerator. That’s because I use eggs all the time in baking so obviously I need a keep a big stock of it at home all the time. Also, sometimes we eat boiled eggs but that’s mostly it. Other than that, I hardly cook with eggs. Hubby isn’t a fan and even though I like it, I don’t like the idea of cooking an elaborate meal and then eating it all by myself! Egg curry is one thing which I have always liked. I remember in my house, mom would make egg curry when we ran out of vegetables. She usually added potatoes along with the eggs in the curry. In my egg curry, I skipped the potatoes and added green peas.
I have been meaning to make this egg curry for so long and finally got around making it last month. Egg curry is quite popular in India and is made in several ways in different parts of the country. Some versions are very spicy! The recipe that I am sharing today is more or less of the egg curry that I grew up eating. Of course I have made few changes here and there and tweaked it to my taste, but mostly this is how it’s made in northern parts of India. For the curry base, I have used both onion and tomatoes, you may use tomatoes only. It will still be as delicious!
Making egg curry is not really difficult. In fact if you have the eggs boiled and ready to go then it’s just a matter of putting everything together. Like I say always, the secret to a good curry/Indian recipe is always “patience”. Yes the masala needs time to cook. If you don’t give it enough time, it will never turn out that delicious. Cooking the onion, tomatoes and spices on low heat for a extended period of time really enhances the flavor. And so in this egg curry, I cook the tomatoes for 5-6 minutes, add spices and cook again for 6-7Â minutes. And that’s how you get a delicious curry!
This egg curry is great for those days when you don’t have any veggies in your refrigerator but still want to cook a delicious meal. It’s really comforting especially as the weather starts to get cooler. Hope you guys enjoy it!
Method
Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn. Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.
Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.
Add garlic, ginger and green chili and mix.
Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.
Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.
Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat.
Add chopped cilantro, cover the pan and simmer for another 2 minutes.
Serve egg curry with any bread of your choice. It also tastes great with rice.
* Using green peas is optional. You may skip it. You may add potatoes to the curry is you like.
* Adjust spice levels to taste. You may add red chili powder for a spicier curry. The kashmiri red chili powder is used mostly for color.
* You may cut the eggs in half before adding to the curry.
Egg Curry
Ingredients
- 5 large eggs boiled
- 1/4 cup green peas I used frozen peas
- 1 tablespoon oil I used vegetable oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 2 cloves
- 4-5 peppercorns
- 2 medium red onion finely chopped
- 3 medium tomatoes pureed
- 2 green chili finely chopped
- 1 inch ginger chopped and then crushed
- 3-4 garlic cloves chopped and then crushed
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon kashmiri red chili powder
- 1/4 teaspoon garam masala
- 1.5 teaspoon coriander powder
- 1 cup water or adjust to how thick or thin you want the curry to be
- 2 tablespoons chopped cilantro
- salt to taste
Instructions
- Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
- Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.
- Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.
- Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
- Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
- Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.
- Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.
- Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat.
- Add chopped cilantro, cover the pan and simmer for another 2 minutes.
- Serve egg curry with any bread of your choice. It also tastes great with rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Egg Curry
Absolutely amazing. Best egg curry I’ve ever eaten. Authentic and easy. Thank you so much! It is the second of Manali’s recipe I’ve made and both were wonderful. Will be looking out for more of yours/ hers.
Thanks Payal for the feedback!
Hello! I am a 15 year old that cooks often and I must say that this recipe was very delicious! It tasted authentic but was surprisingly easy to make. I served over rice or with bread. Very good! Thank you!
Hi,
I made this today with a slight variation, I cut the eggs into pieces, separated the yolk and used the yolk to make the curry thicker (I saw someone else doing it in their recipe). The end result was good, thank you for this recipe.
Is it ok to puree onions?.. Asking as some feel the onions come in way while eating although I cook the onions with ginger garlic paste for quite a while before even adding tomatoes..
you can puree
I find that onion puree doesn’t cook down well and also takes a looooooong time to brown. Something that works for me is to cook the onions first, then puree them.
Hey Manali just to let you know you are a wonderful cook
Whenever I wish to make something I just go on google and type the recipe name and cook with manali along with that and the almost 90% of the time the dish I am looking for pops up
And till now I guess I have tried may be a 15-20 recipes of your and they were all mouth watering and delicious and simple as well
Thanks for making my student life so easy and cooking skills so good
Thanks a ton !!
Thank you Archit, I am glad I could help! 🙂
Totally agree. Your instructions are also very clear, and that’s one of the things that is key for Indian recipes to turn out well!
Thank Manali, I checked about yellow onions, apparently they are known as brown onions here in Australia .
Hi manali,
Can brown onions be used instead if red?
I don’t know which brown onions? We get yellow, red, white onions here. Use what you have.
Just made this tonight. It was very good and not too spicy. Thank you.
You have really easy to follow recipes with pictures, thank you for your efforts. Well, i just have one question, is it ok to fry onions and tomatoes, then run it through a blender to make a puree out of it, and later follow your recipe from the start?
yes you can do that Rahul
Manali jee,,,,, Your article is very good, it’s great to read your article, I also try to make today,
Absolutely delicious!
Glad you liked!
This recipe has same masala profile for kadhai chicken. This is not egg curry at all.
Hmm and who defines or dictates what is what? I have shared a recipe which I make, this is how I make egg curry..there’s no right or wrong recipe here..I hope you understand that….my way of cooking may be different from yours, it doesn’t make it incorrect…
This exactly how my mom and grandma made their egg curry. So I agree, totally a lovely egg curry recipe. Haters gonna hate, but the rest of us are just gonna eat this delicious recipe up.
Delicious! Just tried it for dinner tonight. Super easy and quick to make on a week night!
Good to hear Nicole! 🙂
This curry looks and sounds so delicious!! Pinning now 🙂
I have shared egg curry yesterday but yours sound way better than mine! Love the fact you added peas to curry!: )
I’ve never had eggs and curry together before. It looks both delicious and indulgent – I don’t think I would mind keeping it all to myself! Pinned!
We are egg fanatics and go through them so fast (mostly due to growing boys)! This curry looks fabulous with the egg — what a bowl of comfort food!
This looks so comforting and delicious!! Pinned!
Never had egg curry. This looks delicious! Pinning!
Thanks Mira!
My husband and kids are huge egg fans and curry is just perfect once the weather cools down. We’ve never had egg curry before but I know this yumminess would be a hit at our house!
Thanks Kelly! I am sure you guys will enjoy it!
Ohh I love curry, especially during the fall and winter, but can you believe I’ve never had egg curry?!! I know, WHAT?! Obviously I need to get on this STAT! Looks amazing, Manali!! Cheers, girl!
Thanks Chey! You will love egg curry 🙂
I’m not the biggest boiled egg fan in the world, but I think you’ve found a way to make me crave eggs! This sounds delicious!
Thanks Amanda!
I’ve never thought to make an egg curry before. It sounds like a great substitute for chicken though. I love this idea and can’t wait to give it a try!
Thanks Jen, it’s a popular Indian curry 🙂
Can you believe that I have never had an egg curry? This sounds and looks so GOOD…I seriously want to lick the whole bowl of curry gravy clean!
You need to try it Angie!
I’m not familiar with egg curry, but it sounds totally delicious, Manali! I love how you build the layers of flavor in this one. I know Laura would go nuts over it, so I might need to make this one appear in our kitchen soon. Yum! 🙂
Thanks David! It’s really flavorful and I am sure Laura will love it!!
I love eggs, but often forget about making them for breakfast, so they usually just end up in my baked goods! This curry looks delicious, Manali! I’ve never had a dish like this before…love the flavors!
Thanks Gayle! I am sure you will love this!