How To Make Egg Curry

May 7, 2022
2 Min Read


4 Whole Eggs , hard boiled

6 Tomatoes , cooked and pureed

1 teaspoon Turmeric powder 

1 teaspoon Garam masala powder

1 teaspoon Coriander Powder (Dhania)

1/2 teaspoon Red Chilli powder

1/2 teaspoon Sugar

Salt , to taste

Coriander (Dhania) Leaves , few leaves, finely chopped

Oil , for cooking

1 Onion , roughly chopped

 teaspoon Ginger paste

1 teaspoon Garlic paste

1 /4 teaspoon Green Chillies paste


 Add the eggs in a saucepan with some water. 

Add sufficient water that the eggs are covered with it. 

Let it come to boil for 15 minutes or untill you see a crack on the outer shell.

Once done, let it cool down. Remove the outer shell of the egg and keep it aside. 

Heat 2 tablespoons of oil in a wok; add in the onion garlic and ginger paste. 

Sauté for a few minutes until the raw smell goes away and the onion changes color.

Once the onion is well roasted, add in the turmeric powder, sugar, garam masala powder, coriander power and red chilli powder. 

Stir those powders into the onion masala until well combined. This will take about 3 to 4 minutes.

After 3 to 4 minutes, add in the tomato puree, salt and the eggs. Simmer the Egg Curry covered for 10 to 15 minutes until you see the eggs are coated well with the curry.

Check the salt and spice levels and the consistency of the curry. Adjust them to taste and add water if you want the consistency of the curry to be thinner. 

Once done, stir in the chopped coriander leaves and serve.

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