Egg Curry
Recipe Summary
- A delicious and aromatic Indian egg curry made with boiled eggs simmered in a rich and spicy onion-yogurt gravy. This dish is easy to prepare and pairs perfectly with rice or Indian breads.
All Ingredients - For Roasting Eggs
- Oil 1 tbl spoon
- Chilli powder ¼ teaspoon
- Turmeric powder a pinch
- Salt a pinch
- Boiled egg 4
All Ingredients - For Gravy
- Oil 2 tbl spoon
- Cumin seeds ½ teaspoon
- Finely chopped onion 2
- Ginger garlic paste 1 tbl spoon
- Turmeric powder a pinch
- Chilli powder 1 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder ½ teaspoon
- Garam masala ½ teaspoon
- Salt to taste
- Curd 100 ml
- Water as needed
- Coriander leaves for garnish
- Kasuri methi ½ teaspoon
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Roast the Eggs
Heat 1 tbsp of oil in a pan. Add ¼ tsp chilli powder, a pinch of turmeric powder, and a pinch of salt. Mix well. Add 4 boiled eggs and roast for on low flame until they are coated with the spices. Remove from the pan and keep aside.
Step 2: Prepare the Masala Base
In the same pan, add 2 tbsp of oil. Once hot, add ½ tsp of cumin seeds and let them splutter. Add 2 finely chopped onions and sauté until they turn translucent.
Step 3: Sauté Onions and Ginger-Garlic Paste
Add 1 tbsp of ginger-garlic paste to the onions. Continue to sauté until the onions and paste turn golden brown.
Step 4: Add Spices
Add a pinch of turmeric powder, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, and salt to taste. Sauté well for about a minute until the raw smell of the spices disappears.
Step 5: Add Curd and Cook Gravy
Add 100 ml of curd and mix well on low flame until it combines with the masala. Add a little water to adjust the consistency.
Step 6: Simmer the Gravy
Bring the gravy to a boil and cook for on low flame until the oil starts to separate from the sides.
Step 7: Add Eggs and Finish
Add the roasted eggs to the gravy. Mix gently to coat the eggs. Cook for on low flame.
Step 8: Garnish and Serve
Garnish with freshly chopped coriander leaves and ½ tsp of kasuri methi. Mix well and switch off the flame. The egg curry is ready to be served.
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