Indian egg curry is a rustic, dhaba-style recipe that’s easy, healthy and so tasty. Best had with naan or rice, it is guaranteed to leave you smacking your lips in delight!
What to do when it’s a weeknight, you know there’s nothing much in the fridge (no meat, no veggies) and dinner has to be made?
You make egg curry, of course!
Eggs have come to my rescue so many times when I’m out of ingredients or ideas for dinner … in the form of an easy egg curry recipe.
It’s a wholesome, no-frills dish that is very filling too, and everyone in my house adores it. All you need are some basic ingredients like eggs, tomatoes, potatoes, onions, ginger-garlic paste and a few spices. Ingredients that are found in every home, no matter what.
I will say this, though. If you don’t cook Indian food on a regular basis, you may not have ginger-garlic paste. In this case, you will have to either buy it (available in separate jars in any big supermarket), or make it at home.
How to make ginger-garlic paste
The good thing is that it is very easy to make and keeps for several weeks in the refrigerator. Peel equal quantities of ginger and garlic and puree it in a small blender along with a few tablespoons of water. I always have a jar of the stuff, ready to be spooned out at a moment’s notice.
How to make egg curry
- Prep the eggs – Hard boil eggs, peel and shallow fry in a little oil. Frying is an optional step; if you’re short of time, by all means don’t fry them.
- Make the curry – Fry some onions in oil, add ginger garlic paste, onion paste, chopped tomatoes, powdered spices, potatoes and salt. Roast this masala until fragrant.
- Assemble the egg curry – Add the eggs to the curry. Done!
It’s as simple as that. I really like egg curry with homemade Indian bread (roti), but it tastes nice with plain, boiled rice too.
What’s more, you can make the curry ahead of time (minus the potatoes) and freeze it. When crisis strikes (hungry people, no dinner), thaw the gravy, add boiled potatoes and eggs and voila! A delicious meal is ready in minutes.
Indian egg curry is a dhaba style (rustic) punjabi recipe that’s easy, healthy and so tasty. Best had with naan or rice, it is guaranteed to leave you smacking your lips in delight!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Indian
- 6 eggs, hard-boiled and peeled
- 8 tbsp cooking oil
- 1 medium onion, thinly sliced
- 4 level tbsp ginger-garlic paste
- 1 big onion, pureed
- 1 big tomato, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 2 medium potatoes, peeled and quartered
- 1 sprig cilantro leaves
- salt, to taste
- Shallow fry the eggs in two tablespoons of oil until slightly browned. Remove with a slotted spoon and keep aside.
- Add the sliced onions in the remaining oil and fry on medium heat until golden brown.
- Add the tomatoes, powdered spices and salt. Cook until the tomatoes soften (5 minutes). Add a few tablespoons water if needed.
- Add the onion puree and ginger-garlic paste. Roast this masala for 10 – 15 minutes on medium heat, adding splashes of water in between to keep it from burning.
- Once the oil leaves the sides of the pan and the raw smell has gone, add the potatoes and one cup water. Cover and cook on low heat for 10-12 minutes or until the potatoes are fork tender.
- Halve the boiled and fried eggs, add them to the curry and top with fresh cilantro.
- If you want a spicier curry, add one or two sliced green chillies to the cooking masala just before you add the eggs.
- If you don’t have garam masala powder, add the following whole spices: 1/4 tsp cumin seeds, 3 green cardamom, 5-6 cloves and 5-6 peppercorns.
- Frying the eggs and halving them are optional steps. You can add whole boiled eggs directly to the curry too.
- Calories: 370.7
- Sugar: 2.6 g
- Sodium: 774.3 mg
- Fat: 27.7 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 21.4 g
- Carbohydrates: 24.4 g
- Fiber: 3.7 g
- Protein: 8.8 g
- Cholesterol: 186 mg
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