Egg Curry

A popular Indian Egg Curry served with roti or rice. This is a spiced, aromatic and delicious recipe that is perfect for a healthy mid week meal.

There are a few Egg Curry recipes on the site already. Long time followers will know that i LOVE eggs. This is a slightly different recipe to the others. 

Simple Egg Curry Recipe

I love Egg Curry and we use them in our home daily in various ways. I love their versatility. 

Making egg curry is easy. As I have mentioned previously with Indian food time and patience is key but the actual making of the curry is not difficult.  Cooking all the layers slowly, enhances the flavour and brings out the best in the ingredients. 

How to make a delicious Egg Curry

Put the eggs to boil on one side. Cook until hard boiled, remove shell and cut in half. Set aside.

Meanwhile, heat oil in a pan on medium heat. Once oil is hot, add peppercorn. Saute for few seconds till fragrant and then add onions. Cook on low heat for 10 minutes before adding ginger, garlic and green chilli. Cook for a couple of minutes, then add tomatoes and dry Fenugreek leaves.

Cook on low heat for 15 minutes before adding spices. 

Cook on low for 5 - 6 minutes. Add Eggs and cover and cook on low for a further 2 - 3 minutes.

Garnish with Coriander and serve with roti or rice if you prefer.

Variations

• You can add potatoes or peas to the recipe. 
• You can shallow fry the eggs in a couple of tablespoons of oil (shelled and still whole) with a little turmeric and chilli rubbed on to them for a couple of minutes before adding them to the curry. 
• You can leave the eggs whole in this curry if you prefer.
• While cooking onion, sprinkle in a big pinch of salt. This helps them to cook them quicker.
• If you are worried about burning spices after adding them to the pan, add a splash of water in with the spices.

Other Egg Curries

Healthy Egg Curry with Potatoes and Peas

South Indian Style Egg Curry

Boiled egg curry

If you make this recipe, please rate/comment below and don't forget to tag us on social media - Safira 

Egg Curry

Safira

A popular Indian Egg Curry served with roti or rice. This is a spiced, aromatic and delicious recipe that is perfect for a healthy mid week meal.

5 from 1 vote

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Cook Time 35 minutes mins

Boiling Eggs 12 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Indian

Servings 0

Calories 230 kcal

Ingredients

  

• 6 - 8 Eggs
• 2 tablespoon Oil
• 5 Peppercorns
• 2 Onions diced
• 1.5 inch Ginger crushed
• 4 - 6 cloves Garlic
• 350 ml Plum Tomatoes pureed
• 1 tablespoon Dried Fenugerek Leaves optional
• ½ teaspoon Red Chilli Powder
• ½ teaspoon Turmeric Powder
• 1.5 teaspoon Cumin Powder
• 1.5 teaspoon Coriander Powder
• Salt
• 1 tablespoon Curry Powder optional (I like Madras)
• 1 flat tsp Garam Masala Powder
• Coriander to garnish

Instructions

 

• Carefully put the eggs to boil on one side in a pot of simmering water. Cook until hard boiled (8 - 12 minutes). Allow to cool, remove shell, cut in half. Set aside. 
• Meanwhile, heat oil in a pan on medium heat. Once oil is hot, add peppercorns. Saute for a few seconds till fragrant and then add onions. Cook covered on low heat for 10 minutes before adding ginger, garlic and green chilli. Cook for a couple of minutes, then add tomatoes and fenugreek leaves.
• Cook covered on low heat for 10 - 15 minutes before adding spices. Add a splash of water to the pot.
• Cook covered on low for 5 - 6 minutes.
• Add Garam Masala and Curry Powder. Cook for 2 minutes.
• Add Eggs and cover and cook on low for a further 2 - 3 minutes.
• Garnish with Coriander and serve with roti or rice if you prefer.

Notes

Adding Potatoes/Peas - You can add potatoes or peas to the recipe. If adding potatoes, chop into 1 inch cubes and boil with peas for 10 - 15 minutes beforehand. Then add into the curry with the eggs.

Frying Eggs - You can shallow fry the eggs in a couple of tablespoons of oil (shelled and still whole) with a little turmeric and chilli rubbed on to them for a couple of minutes before adding them to the curry. 

Full or Half - You can leave the eggs whole in this curry if you prefer.

Onions - While cooking onion, sprinkle in a big pinch of salt. This helps them to cook them quicker.

Spices Burning - If you are worried about burning spices after adding them to the pan, add a splash of water in with the spices.

Nutritional Info - Is for 6 people.

Nutrition

Calories: 230kcalCarbohydrates: 10gProtein: 14gFat: 15gSaturated Fat: 4gCholesterol: 382mgSodium: 153mgPotassium: 386mgFiber: 2gSugar: 4gVitamin A: 1051IUVitamin C: 12mgCalcium: 94mgIron: 3mg

Keyword Anda Curry, Beda Curry, Egg Curry

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