Egg Curry

Egg curry in a bowl

5 from 9 reviews

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!




  1. Shallow fry the eggs in two tablespoons of oil until slightly browned. Remove with a slotted spoon and keep aside. 
  2. Add the sliced onions in the remaining oil and fry on medium heat until golden brown. 
  3. Add the tomatoes, powdered spices and salt. Cook until the tomatoes soften (5 minutes). Add a few tablespoons water if needed. 
  4. 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. 
  5. 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.
  6. Halve the boiled and fried eggs, add them to the curry and top with fresh cilantro. 


  1. If you want a spicier curry, add one or two sliced green chillies to the cooking masala just before you add the eggs. 
  2. 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. 
  3. Frying the eggs and halving them are optional steps. You can add whole boiled eggs directly to the curry too.