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
If you make this recipe, please rate/comment below and don't forget to tag us on social media - Safira
Egg Curry
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.
barbie says
I've tried this egg curry recipe and it was veryy verryy tasty. Thank u so much mam and keep sharing more such recipes.
Safira says
So glad you enjoyed it! Thank you 🙂