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Egg Curry

A comforting, classic Indian egg curry featuring boiled eggs pan-seared with spices, then simmered in a savory, aromatic onion-tomato gravy.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For Searing the Eggs
  • 6 large eggs hard-boiled and peeled
  • 1/2 tbsp cooking oil neutral oil or mustard oil
  • 1/4 tsp turmeric powder
  • 1/4 tsp Kashmiri red chili powder
For the Gravy
  • 1 1/2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 2 medium onions about 150g, very finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 small green chilies slit lengthwise
  • 1/4 tsp turmeric powder
  • 3/4 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 3/4 cup fresh tomato puree from 2 medium tomatoes, blended
  • 1 tsp salt adjust to taste
  • 1 cup water 240 ml
  • 1/2 tsp garam masala
  • 2 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • 1 Saucepan or Kadai A heavy-bottomed pan or deep wok-like pan for even heat distribution.
  • 1 Toothpick or paring knife For making shallow slits in the boiled eggs.

Method
 

  1. Using a sharp paring knife, make 3 to 4 shallow vertical slits along the sides of each boiled egg, cutting only into the white part. This helps the spices and gravy penetrate the eggs.
  2. Heat 1/2 tablespoon of oil in a saucepan or deep pan over medium heat. Add 1/4 teaspoon turmeric powder and 1/4 teaspoon Kashmiri red chili powder. Immediately add the eggs and sear for 2 to 3 minutes, rolling them constantly, until they develop a light golden, slightly blistered skin. Remove the eggs from the pan and set them aside on a plate.
  3. Add the remaining 1 1/2 tablespoons of oil to the same pan. Add the cumin seeds and let them sizzle for 10 seconds. Add the finely chopped onions and cook over medium heat for 8 to 10 minutes, stirring frequently, until the onions turn a rich, uniform golden brown.
  4. Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 to 2 minutes, stirring continuously, until the raw smell of the garlic disappears.
  5. Reduce the heat to low. Add the remaining 1/4 teaspoon turmeric powder, 3/4 teaspoon Kashmiri red chili powder, coriander powder, and salt. Stir for 30 seconds to toast the spices. Add the tomato puree, increase the heat to medium, and cook for 6 to 8 minutes, stirring regularly, until the mixture thickens, darkens in color, and you see oil droplets separating at the edges.
  6. Pour in the water and stir to scrape up any browned bits from the bottom of the pan. Bring the liquid to a simmer. Gently slide in the seared eggs. Cover the pan, turn the heat to low, and simmer for 4 to 5 minutes so the eggs absorb the flavors of the gravy.
  7. Remove the lid and stir in the garam masala. Turn off the heat. Garnish with chopped fresh coriander leaves and serve hot.

Notes

For a smoother gravy, you can blend the sautéed onions and ginger-garlic paste before adding the spices and tomato puree, though finely chopping them provides a pleasant, rustic texture.
Adjust the green chilies to control the heat level of the curry without altering the final color of the gravy.