Egg curry recipe – learn how to make egg curry gravy with step by step photos. It pairs well with rice, biryani, roti, chapathi or plain paratha. Eggs are widely used in Indian Cuisine to make curries mainly because they are versatile. Boiled eggs are a healthy way to consume rather than scrambling them each time to make a bhurji. Egg curry has always been a favorite at home, hence I make it often and in many ways.
Eggs are prepared in different regional styles to make kurma, masala curry, simple fry, garlic roast etc. Some recipes even call for vegetables like potatoes or drumstick. Folks have different preferences while making an curry. Some like it to be quick, delicious and the typical south Indian spicy kind and some like a creamy mild curry. I have included both the methods in this post.
Egg curry recipe
- 4 boiled eggs
- 2 tbsp. Oil
- ½ tsp. cumin
- ¾ tbsp. ginger garlic grated or paste
- 1 ½ cups chopped onions
- 1 green chili slit (optional)
- Salt as needed
- ¾ to 1 cup chopped tomatoes or ½ cup tomato puree
- ½ tsp red chili powder (skip or use less if your spice powder has chili powder in it)
- ¾ to 1 tsp garam masala powder (sambar powder or any spice powder, adjust to suit your taste)
- 1 sprig curry leaves or mint leaves or ½ tsp kasuri methi or 1 bay leaf
- ¼ tsp. pepper powder (optional)
- Add eggs at room temperature to a pot along with water enough to immerse them. Bring them to a rolling boil on a medium flame. When the shells look cracked, switch off the stove. After 10 minutes, remove the shells and discard. Shell the eggs under running water if you are using first born eggs. Make 2 light incisions with a knife on the eggs and keep them aside.
- Add 1 ½ tbsp. oil to a pan and heat it. Add the cumin and crackle. Add ginger garlic paste. Fry until it turns slightly golden and not burnt. The raw smell should go away.
- Add onions and sprinkle salt. Fry until they turn golden or transparent. Time to add tomato puree or tomatoes and fry till they turn mushy.
- Sprinkle red chili powder or garam masala and fry for 3 to 5 minutes till the mixture smells good.
- Add boiled eggs and fry for 2 to 3 minutes. Pour little water and cook till the gravy thickens. serve with rice or roti.
- Cool the onion tomato mixture after step 3. Add it to a blender jar and blend to a smooth paste with little water.
- Add half tbsp. oil to the same pan, add eggs and fry for 2 to 3 minutes. If you like spices, you can add your favorite whole spices like cardamom, 2 cloves, small cinnamon stick, shahi jeera and bay leaf. Fry them for a minute. Spices have not been mentioned in the ingredient list since they are optional.
- Add the ground paste and fresh curryleaves/mint leaves/kasuri methi. you can skip adding the curryleaves if using dry spices at the earlier step. Fry for 2 minutes. Add water as needed and stir well.
- Bring it to a boil, cover and simmer until it thickens. Switch off the stove.
- Garnish with coriander leaves.
How to make egg curry recipe- step by step photos
1. Boil eggs and remove the shells. Make 2 light incisions on all of them and set aside.
2. Heat 1 ½ tbsp. oil in a pan, add cumin. When it begins to splutter, add ginger garlic. Fry till the raw smell goes off.
3. Add onions, sprinkle salt.
4. Fry till the onions turn golden or lightly brown.
5. Add tomatoes. Fry till they turn mushy and soft. Tomatoes should completely melt off and blend well with onions.
6. Add red chili powder, garam masala, turmeric and fry for about 3 to 5 minutes. The mixture should turn aromatic. You shouldn’t smell anything raw in the mixture now.
7. Add eggs and curryleaves or mint or kasuri methi to the onion tomato mixture and fry for about 2 minutes. To make an andhra style curry, you can add curryleaves at step one or step 7
8. Add water as needed and cook till it thickens. Check salt and spice.
This pairs well with simple plain rice, plain paratha, roti or even with bread.
Method 2 of making smooth creamy anda masala
7. The following steps are optional and go ahead if you wish to have a smooth gravy. Follow till step 6, cool the onion tomato mixture from step 6. Grind to a smooth paste with very little water.
8. Add the rest of half tbsp. oil to the pan, add eggs and fry for 2 to 3 minutes. You can even add your favorite whole spices like cardamom, 2 cloves, small cinnamon stick, shahi jeera and bay leaf. Sauté them. I did not use any.
9. Add the ground paste and fresh curryleaves or mint leaves. Fry for 2 to 3 minutes. Be careful it may splash a bit, guard yourself with the lid.
10. Add little water to bring the gravy to a consistency. Bring it to a boil. Simmer for 3 to 4 minutes till the gravy thickens. Off the stove. Garnish with coriander leaves.