Egg is a very healthy and versatile ingredient. Be it a non-vegetarian or eggetarian (vegetarian but eat eggs) adore eggs in one form or the other. Egg curry is one such recipe which is favorite among everyone and easy to prepare. Even kids love this recipe. I have used mustard oil in the preparation of this recipe which makes the curry more flavorful and healthy. But you can always use any other oil you prefer. Egg curry can be served with roti, paratha or even rice.

Print Recipe

Egg Curry Recipe

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

2 people

Ingredients

• 2 medium onions cubed
• 2 medium tomatoes pureed
• 4 boiled eggs
• Mustard oil as required for frying the eggs as well as for the gravy
• 1 inch ginger
• 4-5 medium garlic cloves
• 2 green chilies sliced (optional)
• 1 inch cinnamon stick
• 2-3 cloves
• 2-3 cardamom
• 1 small bay leaf
• 1/2 teaspoon red chili powder
• 1/4 teaspoon thturmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt as per taste
• Water as required
• coriander leaves finely chopped for garnishing

Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings 2 people Ingredients 2 medium onions cubed 2 medium tomatoes pureed 4 boiled eggs Mustard oil as required for frying the eggs as well as for the gravy 1 inch ginger 4-5 medium garlic cloves 2 green chilies sliced (optional) 1 inch cinnamon stick 2-3 cloves 2-3 cardamom 1 small bay leaf 1/2 teaspoon red chili powder 1/4 teaspoon thturmeric powder 1 teaspoon coriander powder 1/2 teaspoon garam masala powder Salt as per taste Water as required coriander leaves finely chopped for garnishing

Instructions

1. Firstly grind onions, ginger and garlic into a paste and keep aside.
2. Now heat oil in a pan/wok. If using mustard oil, heat oil till its smoking point as it removes its pungency. Then switch off the flame and let the oil cool down.
3. Once the oil is cooled down switch on the flame and shallow fry the eggs. Keep the fried eggs aside.
4. In the same oil add bay leaf, cinnamon stick, cardamom and cloves. Saute them for about 30 seconds.
5. Add onion-ginger-garlic paste and saute them till it releases the oil from the sides.
6. Now add tomato puree, red chili powder, turmeric powder and coriander powder. Saute them for a minute.
7. Make slight cuts in the eggs and add them to the masala. Saute them for a minute. Note- you can even cut the eggs into half instead of adding the whole egg. If cutting the eggs into half, then add eggs after step-9.
8. Add water depending on the consistency of the gravy required.
9. Add salt and garam masala powder and bring the curry to a boil.
10. Now cover the lid and cook the curry on low flame for 5 minutes.
11. Switch off the flame and garnish Egg curry with finely chopped coriander leaves.
12. Serve hot Egg Curry with roti/phulka, paratha or rice.

Directions to make Egg Curry

1. Firstly  grind onions, ginger and garlic into a paste and keep aside.
   
2. Now heat oil in a pan/wok. If using mustard oil, heat oil till its smoking point as it removes its pungency. Then switch off the flame and let the oil cool down.
3. Once the oil is cooled down switch on the flame and shallow fry the eggs. Keep the fried eggs aside.
   
4. In the same oil add bay leaf, cinnamon stick, cardamom and cloves. Saute them for about 30 seconds.
   
5. Add onion-ginger-garlic paste and saute them till it releases the oil from the sides.
   
6. Now add tomato puree, red chili powder, turmeric powder and coriander powder. Saute them till it starts releasing oil from the sides.
   
7. Make slight cuts in the eggs and add them to the masala. Saute them for a minute. Note- you can even cut the eggs into half instead of adding the whole egg. If cutting the eggs into half, then add eggs after step-9.
   
8. Add water depending on the consistency of the gravy required.Add salt and garam masala powder and bring the curry to a boil.
   
9.  Now cover the lid and cook the curry on low flame for 5 minutes.
   
10. Switch off the flame and garnish Egg curry with finely chopped coriander leaves.
11. Serve hot Egg Curry with roti/phulka, paratha or rice.