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
