Egg Curry

  • on January 22, 2019
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Egg curry is one of those things you cook when you are tired from a hard days of work and want something warm and comforting for dinner. Growing up my mom use to make a version of this curry in addition to boiled potato cubes, I simply cut the carbs out of in my version. I have also changed the base of the curry a little to better suit my family’s flavor preference.

This is a very simple weeknight dinner option that doesn’t take a lot of effort and is super filling, I can eat it with rice and roti (flat bread) but you can do either or. This is also a great dish for entertaining your eggetarian friends. It comes together rather quickly and leftovers are great when heated. A few simple ingredients from your pantry and refrigerator will help you get a good night’s sleep after a comforting dinner.

I hope you guys give this recipe a try and love it as much as we do and add it to your weeknight menu plan. Please don’t forget to like, comment, share and subscribe to both my blog and YouTube channel. The YouTube channel will get updated with more recipes in the coming weeks and please leave a comment if you’d like to see specific videos. YouTube link and instagram link

Time: 30 mins

Difficulty level: 2

Serves: 4

Egg Curry


4 hard boiled eggs

1 tsp cumin

2 small tomatoes blended

1 Thai green chili

1 tsp ginger and garlic paste

1 medium onion chopped

1/2 tsp Cayenne pepper

Pinch of tumeric powder

1/4 tsp garam masala

salt to taste

1 tbs ketchup

4-5 tbsp yogurt whipped

Water if required

Cilantro and green chili slices for garnish

Oil as needed


In a wok heat oil, add cumin and let it splatter, than add onion, fry until it becomes golden brown or you can add fried onions (whatever you prefer), than add ginger and garlic paste, next add blended tomatoes and green chilis, cook for a minute than add cayenne pepper , tumeric, salt, ketchup and garam masala.

Cook the gravy for a few minutes than turn off the heat, next add whipped yogurt to the gravy slowly while mixing continuously to avoid curdling of the yogurt. If the consistency is too thick add water, turn on the heat and let the gravy simmer for a couple minutes.

Heat a frying pan with 2 tbs of oil, fry the eggs until they get golden on the outside. Remove from heat and cut them in half and add to the gravy. Cook on low flame for a couple minutes covered, turn off the heat, sprinkle with cilantro and sliced green chili, serve hot!

Best served with Roti or rice.

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