Simple Egg Curry
A comforting and protein-rich Indian egg curry where boiled eggs are simmered in a fragrant, spiced onion-tomato gravy. This is a quick and economical dish perfect for a weeknight meal.
🧂 Ingredients
- 6 Eggs
- 2 Onion
- 2 Tomatoes
- 1 tbsp Ginger-garlic paste
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder(Adjust to your spice preference)
- 2 tbsp Vegetable oil or Ghee
- 1 cup Water(Or as needed for gravy consistency)
- to taste Salt
- 2 tbsp Fresh cilantro
👨🍳 Instructions
- 1
Prepare the eggs: Place the 6 eggs in a saucepan, cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 10-12 minutes. Drain the hot water and immediately plunge the eggs into an ice bath (or run under cold water) to stop the cooking and make peeling easier. Once cooled, peel the eggs. Make shallow crisscross scores on each egg with a knife; this helps them absorb the flavors of the gravy.
⏱️ 15 minutes - 2
Sauté aromatics and spices: Heat the oil or ghee in a pan or pot over medium heat (around 175°C / 350°F). Add the finely chopped onions and sauté until they turn golden brown and translucent, about 8-10 minutes. Stir in the ginger-garlic paste and cook for another minute until fragrant, being careful not to burn it. Add the chopped tomatoes (or tomato puree), turmeric powder, red chili powder, and salt. Cook, stirring occasionally, until the tomatoes soften and break down, and the oil begins to separate from the masala, indicating it's well-cooked, about 5-7 minutes.
⏱️ 15 minutes - 3
Create the gravy: Pour in 1 cup of water and bring the mixture to a simmer. Stir well, scraping up any bits from the bottom of the pan. Add the garam masala. Let the gravy simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust salt if needed.
⏱️ 5 minutes - 4
Combine and finish: Gently add the scored, hard-boiled eggs to the simmering gravy. Spoon some gravy over the eggs. Cover the pan and let the curry simmer for another 5-7 minutes, allowing the eggs to absorb the delicious flavors of the masala. If the gravy becomes too thick, add a splash more water.
⏱️ 7 minutes - 5
Serve: Garnish with fresh chopped cilantro, if desired. Serve hot with rice, roti, naan, or paratha.
⏱️ 1 minute
💡 Pro Tips
- ✓Scoring the eggs helps them absorb the rich flavors of the onion-tomato gravy.
- ✓The gravy should be medium-thick; adjust water quantity as needed for desired consistency.
- ✓This is a simple, economical, and satisfying curry that can be made with pantry staples.
- ✓For a richer flavor, use ghee instead of vegetable oil.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Bengali egg curry often includes mustard seeds and poppy seeds in the paste.
- Kerala egg roast typically uses coconut milk and curry leaves for a distinct flavor profile.