Egg curry

Tasting food from friend/colleague’s lunch boxes has its own benefits. It is a way to learn new recipes for me. I tasted a very nice egg curry from my colleague’s lunchbox few days ago. I absolutely loved the taste. It brought back a lot of memories, as I used to make this delicious spicy and easy curry few years ago. I don’t know how it completely disappeared from my list.

As some of you already know, I like to make freshly ground masalas at home. My aayi gave me a very cute mortar and pestle last time when I visited India. So the powder gets ready in a few seconds. This is one flavorful, easy curry, which is a best fit for weekdays.

4 eggs
1/2 cup finely chopped onion
3-4 medium sized tomatoes (blanched and skin removed)
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
4-5 curry leaves
1 tea spn mustard seeds
4-5 coriander leaves

Spice powder(Grind to powder)
: (Or use garam masala powder)
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn poppy seeds
3-4 cloves
1″ cinnamon

Heat oil and add mustard seeds. When they start popping, add curry leaves.
Add ginger, garlic, onions.  Add half of the spice powder, salt, chilli powder.
Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add 1/2 cup water and cook for a min.
Break the eggs and and add it to the curry. Add the remaining spice powder, close the lid and let it cook (without disturbing it).
Add coriander leaves and serve.

Serves : 2-3
Preparation time : 25mins

42 thoughts on “Egg curry”

  1. It’s so funny Shilpa, I love egg prepared like this and haven’t made it in a while either! Now I am inspired 🙂

  2. Wonderful and unusual with eggs raw instead of boiled-halved ones! Tks for sharing..soon to try this one ! (My mil makes yummy chicken curry and in huge qty, so the next day, when pcs of chicken r gone, wt gravy, she boils the gravy, adds some garam masala, adds eggs in them as you hv done here! Oh tht too is flavorsome!) Too good! TKs for sharing! (Hw much tsp powder does 1 tsp jeera yield?? 😉 jus kidding! :D)

  3. Shraddha Sohoni Nayak

    hey shilpa

    just now i opened ur site to check if any different egg curry recipe is there and i found this recipe…thank you sooo much for posting almost daily new recipes.. i have become ur fan now 🙂 I am already fan of sanjeev kapoor and now next person is YOU.

    I too make this dish but the only difference is i dont add curry leaves and i add little water and i break eggs next to each other on the masala and keep it for cooking..last time i made this dish for one get together at home and my husband’s friend renamed that as “Egg Pizza”…..I just thought will share this with you..

    I hope you don’t mistake me.

    Tugeli site malyar ekdam “The Best” asa.

    Shraddha Sohoni Nayak

  4. Would love to try this … how much garam masala pwd if not preparing fresh spice pwd? From your spice measurements , I think I have to add atleast 1 tsp garam masala pwd. Isn’t that a lot? Please let me know.

    Shilpa: You can add according to your taste SK. The homemade spice powder is not very strong, but very fragrant, so I add it more. You can add less garam masala.

  5. Will try it this evening for dinner and post feedback. Never tried this way of breaking eggs into the gravy. With Magic Bullet i can even make very little spice powders. I too love the fresh aroma of the homemade powders.

  6. I tried this recipe today and the result was FAB! Even my kids loved it and its really ready in no time. Thanks .

  7. Lovely egg curry..I love this way of breaking the eggs directly in the curry, gives a whole different texture and so much more egg isn’t it ?

  8. its a very “quick to make” and tasty recipe.. tried it today and it came out really well.. keep posting those wonderful recipes 🙂

  9. Hey, that’s exactly how I make egg curry as well! The one with the boiled eggs in it isn’t as much fun to dunk paav in, isn’t it?

  10. very informative web site/ recipe. Thanks for sharing. My husband from Pune & he loves your recipe, especially all Fish dishes., Goan style.

  11. hi shilpa
    i have been searching for an egg curry recipe with eggs done this way….when i was a kid the girl cooking for us used to make it… now whenever egg curry is made I think of it… but thanks to u will make it myself now…
    She used to make it even with green masala (jeerim-meerim).. can u suggest how to make that please…..

  12. Hi,
    I tried this yesterday… for a newbee like me, it turned out to be great. Before this i only knew anda-kari with boiled eggs!
    Thanks for feeding me with tastier food!!!
    ~ Sameer

  13. hi, i’m sorry to see this recipe very late.
    but “dare aaye durushta aaye” i’m crezzzzzzzzzzzzzy about eggs & i make it today.

  14. Do you think i can use tomatoes directly just chopped instead of blanched tomatoes? Would you think the taste will differ a lot? I have tried this and loved it , so wondering if I can skip the step to blanch tomatoes.Thanks!

  15. Hello. Stumbled on to your site and want to make the egg curry. How much total garam masala? Can you give a cup ? measurement for the 3-4 tomatoes? Thanks

    1. About 1 cup chopped tomato and you can use about 1/2 tea spn garam masala powder as it is much stronger than homemade masala

  16. This is my fav egg recipe now. I make this very often. I love the fact that the eggs are cooked in the gravy, it is way tastier than adding hard boiled eggs to gravy. I love it.
    I use red chilly pwd, coriander pwd, cumin pwd (ready made) instead of garam masala. I think cumin pwd is the one that gives it a very nice flavour. Thanks a ton for the recipe!

  17. i tried egg curry yesterday…became bhurji….flopped badly….where did i go wrong? shd have stuck to boiled egg wth curry….your recipe was of no use..

  18. I JUST WAntd to ask u one thng v dnt hav to mix d egg after adding it n dan add spices n cover it or v shd mix n evrythng n cover. sorry to ask a stpd questn i m new in cookin

  19. Of the final stage of the cooking process, you write “Add the remaining spice powder, close the lid and let it cook (without disturbing it).”

    For how many minutes should I “let it cook?”

  20. Shilpa meant to post a long time back.. This recipe is very good and I had a lot of good comments when I made when I had some friends over… :).. Made it anew times since… Making it tonight after a long time.. :).. And remembered my post was overdue!! TY so much

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