Egg curry is a delightful and hearty dish that features perfectly hard-boiled eggs nestled in a rich, aromatic tomato and onion-based gravy. Whether you're new to Indian cooking or an experienced home chef looking to expand your vegetarian repertoire, mastering the art of egg curry is sure to win you accolades at your dinner table. With my detailed step-by-step guide, you'll learn how to create a sumptuous egg curry that's not only full of flavor but also surprisingly easy to prepare.

Egg Curry Recipe

Ingredients for Egg Curry

Before you begin, gather the following ingredients:

  • 6 large eggs, hard-boiled and peeled
  • 2 large onions, finely chopped
  • 2 medium tomatoes, pureed
  • 4-5 cloves of garlic, minced
  • 1-inch piece of ginger, grated or minced
  • 2-3 green chilies, slit lengthwise (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon asafetida (hing) (optional)
  • 1/2 cup water
  • 1/4 cup fresh coriander leaves, chopped
  • Salt to taste
  • 2 tablespoons oil

Step-by-Step Instruction for Egg Curry

Step 1: Hard-Boiling the Eggs

Begin by hard-boiling the eggs. Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil, then reduce the heat to a gentle simmer. Cook the eggs for 9-12 minutes depending on your desired level of doneness (9 minutes for softer yolks, 12 minutes for firm). Once the eggs are done, transfer them to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs and set them aside.

Step 2: Making the Gravy

Heat the oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and asafetida, if using, and sauté until the seeds begin to sizzle and pop.

Add the chopped onions and fry them until they turn golden brown. This step is crucial for the depth of flavor in the curry, so be patient.

Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes, until the raw aroma disappears.

Once the onion mixture is fragrant and golden, add the tomato puree and green chilies. Cook for about 10 minutes, stirring occasionally, until the oil begins to separate from the mixture. This indicates that the tomatoes are well-cooked.

Step 3: Spicing it Up

It's time to add the spices. Sprinkle in the coriander powder, turmeric, red chili powder, and salt. Mix well and cook for another 2-3 minutes.

Step 4: Adding Water and Simmering

Pour in the water and bring the curry to a gentle simmer. If you prefer a thicker gravy, you can reduce the amount of water slightly.

Step 5: Introducing the Eggs

Next, gently place the hard-boiled eggs into the curry. Spoon some of the curry over the eggs to coat them. Continue to simmer for another 5-7 minutes, allowing the eggs to soak in the flavors of the curry.

Step 6: Aromatic Finish

To finish the dish, sprinkle the garam masala over the curry, followed by the chopped coriander leaves.

Step 7: Finishing Touches

Stir gently and taste the curry. Adjust the seasoning if necessary. If you'd like to add more spice, you can do so at this stage by sprinkling in a bit more chili powder or tossing in a few more green chilies. Likewise, if the curry is too spicy, you can mitigate the heat by adding a dollop of yogurt or a drizzle of cream.

Step 8: Serving and Storing

Egg curry is traditionally served with steamed rice or your favorite Indian bread, such as naan or roti. It's also delicious with plain basmati rice. Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of water if the gravy has thickened.

Tips and Tricks

  • The longer you fry the onions, the richer the color and flavor of the curry will be.
  • For a creamier curry, you can add a few tablespoons of coconut milk or heavy cream at the end of cooking.
  • If you're looking for a quick version, puree the onions with the tomatoes to create a smoother gravy without pre-cooking the tomatoes.
  • When hard-boiling the eggs, you might find they peel more easily if you shock them in ice water immediately after cooking.

Variations and Add-Ins

  • For a tangier curry, add a tablespoon of tamarind paste to the tomato mixture.
  • If you're a fan of paneer, you can substitute the eggs with cubes of paneer or even add them alongside the eggs.
  • To make it a one-pot meal, you can add some boiled potatoes, or even peas, to the curry.
  • Feel free to experiment with your favorite blend of spices. Cinnamon, black cardamom, and fennel seeds are all excellent additions that can bring unique depth to your egg curry.


Indian egg curry is a delicious and hearty dish that's perfect for any day of the week. Follow the steps above to achieve a dish that's rich in flavor and quick to put together. Whether you stick to the classic recipe or add your own flair, egg curry is a versatile and satisfying meal that's bound to become a staple in your cooking repertoire. Don't hesitate to share your experience with this recipe and any variations you've enjoyed!

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