Egg curry

Egg curry is a simple curry made in India with very few spices. Spices are ground raw and made to paste and saute well to make the rich aromatic curry. Boiled eggs are good source of protein and egg recipes are the ones we prefer for dinner and breakfast. The curry goes well with roti, pulka and naan too. The perfect dish to indulge your guests. Do try this delicious kids favourite egg curry for your family and stay healthy.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 40 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🍴YIELD : 5 servings


Eggs – 5 (boiled)

Fennel seeds – 1tsp

Pepper corns – 1tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tbsp (heaped)

Red Chilli powder – 1 & 1/2 tbsp

Garlic – 20 no.

Onions – 3 (medium)

Country tomatoes – 3 no.

Oil – 3 tbsp

Butter – 1 tsp


In a mixer jar add fennel seeds, pepper corns, garlic , turmeric, Chilli powder, coriander powder and grind to a smooth paste using little water.

Puree tomatoes separately and keep it aside.

Boil eggs , remove the shells and pork it all over using a fork and keep it aside.

Heat oil and butter in a wok, saute finely chopped onions till golden .

Add the ground paste and saute well until the raw smell goes off .

Add in the tomato puree and mix well.

Saute till oil comes out separately.

Add 2 glasses of water and give it a boil.

Once it is thickened, add the eggs and let the masala coat them.

When the oil comes out, turn off the stove.

Garnish with coriander leaves and serve with roti.