Egg curry is a delicious quick and easy curry recipe of Egg. Creamy gravy prepared from tomato and onion adding little spices is very quick to prepare. Easy to digest and is an awesome combination with Roti/Chapati or plain paratha. It also goes very well with steamed rice or Jeera rice.
To prepare this curry we cook hard-boiled eggs in a curry. It is the curry that adds all the flavor in this recipe.
We prepare this curry in tomato and onion base using little Indian spices. This creamy gravy is very delicious looks very rich. But it is very easy to digest. It goes well with Roti, Chapati, or Paratha. While also tastes delicious with the rice recipes.
It is the curry, that adds all the flavor in this recipe. Every region has its unique recipe to prepare this curry. In south India, coconut is very popular. Thus they prepare the curry with coconut. While in north India this curry is always without coconut.
I am trying to list here a few popular varieties of recipes this recipe by region. The cooking steps of all these recipes are all most same. With a slight modification in some of the ingredients and ratio, every region has tried to accumulate this delicious and popular curry recipe in their cuisine.
South Indian Egg Curry recipe
In south India, the egg curry is prepared with whole spices. Then finally they add coconut milk, to thicken the gravy.
In the Kerala style Egg Curry recipe, the gravy is similar to south Indian curry but the quantity of green and red chilies is on a higher side. For a perfect essence, they also use coconut oil to cook this recipe.
North Indian Egg curry
The recipe that I am sharing here, is a north Indian egg curry recipe without coconut. But you can easily give it a south Indian touch by adding coconut milk at the last, to thicken the gravy. I also add coconut milk in this recipe to impress my south Indian friends.
The consistency of the gravy totally depends on what you want to serve with this curry. If you are preparing this curry for rice then you will need a light and running gravy. If this egg curry is for chapati then a thick creamy gravy is required. So, follow my recipe but add water as per your requirement and desired consistency.
Indian Egg Curry Recipe
- 4 to 5 pieces of hard-boiled eggs (पूरी तरह उबले अंडे)
- 2-3 pinches of red chili powder (लाल मिर्च पाउडर)
- 2-3 pinches of turmeric powder (हल्दी पाउडर)
- 1 pinch of salt (नमक)
- 2 medium-size onion (प्याज)
- 2 medium-size tomato (टमाटर) pureed
- 2 piece Indian bay leaf (तेज पत्ता)
- 1/4 teaspoon cumin seeds (जीरा)
- 1 piece slit green chili (चीरा हुआ हरी मिर्च)
- 1/2 teaspoon ginger paste (अदरक का पेस्ट)
- 1/2 teaspoon garlic paste (लहसुन का पेस्ट)
- salt to taste (नमक स्वाद अनुसार)
- 2-3 tablespoon vegetable oil (वनस्पति तेल)
Spice Powder for curry
- 1/4 teaspoon red chili powder (लाल मिर्च पाउडर) or as per your taste
- 1/4 teaspoon Kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
- 1/2 teaspoon coriander powder (धनिया पाउडर)
- 1/8 teaspoon turmeric powder (हल्दी पाउडर)
- 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
- 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
Preparations for the Recipe
- Remove and discard the shell from the hard-boiled eggs. Keep the eggs on a plate.
- Before preparing egg curry, make 4 deep cuts in the white portion of the egg at equal distance. Then sprinkle 2-3 pinches of red chili, a pinch of salt and 2-3 pinches of turmeric over the eggs. Massage the spices over eggs, then let the eggs rest for 5 minutes.
- Chop the tomato and onion and keep them in separate bowls.
Frying the eggs
- Heat a deep frying pan over medium flame. Add 2 tablespoons of oil in it and let it smoke a little.
- When the oil turns sufficiently hot; gently slide the eggs from the side into the pan. Immediately start rotating the eggs in the hot oil with the help of a spatula. Saute the eggs from all the sides until slightly golden.
- Then remove the eggs from the oil and again keep them on a plate, till we cook our gravy.
How to prepare egg curry
- Before you start preparing your gravy mix the powdered spices in a bowl and add 2 tablespoons of water in the spices. The spice powders soak a little in the water. Soaking the spices in water improves the taste in curry.
- In the same oil in which we have fried our eggs, add 1 bay leaf and fry a little (approximate for 30 seconds). Then add 1/4 teaspoon of cumin seeds and let it splutter in the oil.
- Now add chopped onion in it and fry till the color changes slightly. Then add 1/2 teaspoon of ginger and 1/2 teaspoon of garlic paste in it.
- Let the onion turns slightly golden while the raw aroma of ginger and garlic also goes away.
- Then add the chopped tomatoes in it and let it fry till it turns slightly mushy.
- Now slit a green chili from the middle and add in the mixture. Then add the spice mix that we have soaked in the water earlier. Also, add salt to taste.
- Fry till oil starts separating from the mixture. Do not forget to stir the mixture occasionally while frying otherwise the mixture will stick at the bottom.
- As soon as you see the oil on the sides of the mixture, add water as needed to prepare the gravy. Let it cook till the gravy thickens.
- Then add the boiled and fried eggs in the gravy and let it boil for a minute or two over medium flame.
- Once the gravy thickens at required consistency, add the chopped fresh coriander leaves mix it and close the flame.
- Our delicious egg curry is ready to serve Chapati, Plain Paratha, steamed rice, or Jeera Rice.