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Egg Curry

Course Main Course
Cuisine Indian


  • 4 Dry Red Chillies
  • ½ inch Ginger
  • 6 Garlic Clove
  • 4 Egg boiled & peeled
  • 1 tsp Cumin Seeds
  • ¾ cup Onion grated
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • tsp Coriander Powder
  • 1 cup Tomato grated
  • 2 tbsp Coriander Leaves fine chopped
  • Salt
  • Cooking Oil


  • Break red chiilies in two pieces and take all the seeds out.Soak de-seeded red chilly in ¼ cup warm water for almost 20 minutes.
  • In a meanwhile grate onions and tomatoes and keep them separately. After 20 minutes grind garlic, soaked red chilly and ginger to paste and keep the paste aside.
  • Prick the boiled eggs with toothpick and keep them aside. Now heat the pan at medium heat and add 2 tea spoon of oil.
  • Fry the eggs from all the sides till they become brown and crispy from all the sides.
  • Take them out and keep them aside. Now in the same pan add 4 tbsp of oil and add cumin seeds and let them sizzle.
  • Now add grated onions, salt and cook till onion turns brown and losses oil. When onion is cooked add garlic and chilly paste and cook till masala looses oil again.
  • Now add turmeric powder, red chilly powder and coriander powder, saute for few seconds and then add grated tomatoes.
  • Cover and cook till masala looses oil again. It may take 8-10 minutes.
  • Once masala looses oil again add boiled eggs, little water and cook eggs and masala together for few minutes.
  • Now add 1 cup of water and cook the gravy for 5-6 minutes. Egg curry masala is ready to serve. Garnish it with fine chopped coriander leaves and serve it with chapatti or rice.


Keyword main course
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