Egg Curry

This Egg-ceptional curry is mildly spiced and delicious.

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Serves 2-4

  • 6-8 boiled eggs, shelled
  • 1 large onion, finely chopped
  • 1 tbsp garlic-ginger paste
  • ½ tsp turmeric
  • 2 green or red chilies
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 4 curry leaves (optional)
  • 2 tbsp coriander leave, chopped
  • 2 cups tomato puree or 3-4 tomatoes pured in a blender
  • ½ cup green peas (optional)
  • salt to taste
  • 2 tbsp oil

How to make Egg Curry:

  1. Boil the eggs and peel shells.
  2. Heat the vegetable oil in a thick bottomed pan.
  3. Add cumin seeds, curry leaves and let it sizzle for few seconds.
  4. Add chopped onion and fry for 4 minutes. Add garlic-ginger paste and fry for aditional 3 minutes or until onion turn golden brown.
  5. Add turmeric powder chili powder, coriander powder, chilies. Mix and cook for 2 minutes.
  6. Add tomato pure and 1 cup of water. Simmer on low-medium heat till the oil rises to the top.
  7. Finally. add the eggs and salt to taste. Cook on low heat for 6-8 minutes.
  8. Serve hot with roti, paratha or rice.

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Egg Biryani recipe

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