Egg Curry - Prepared

Egg Curry is a comforting and flavorful dish loved across many Indian households. It combines boiled eggs with a rich, spiced onion–tomato gravy, making it both hearty and easy to prepare. Perfect for busy days, it pairs well with rice, roti, or naan and can be adjusted to suit mild or spicy preferences.

Ingredients on the Table

Ingredient	Quantity
Eggs	6 (boiled)
Onion (finely chopped)	2 medium
Tomato (finely chopped or pureed)	2 medium
Ginger-Garlic paste	1 tbsp
Green chilies (slit)	2
Cooking oil	3 tbsp
Turmeric powder	½ tsp
Red chili powder	1 tsp
Coriander powder	1 tsp
Garam masala	½ tsp
Salt	As needed
Fresh coriander leaves (chopped)	2 tbsp
Water	1–1½ cups

Preparation Steps

Boil and prepare eggs

Place eggs in a saucepan, cover with water, and boil for about 10 minutes.

Cool under running water, peel the shells, and make 2–3 shallow slits on each egg. Set aside.

Start the curry base

Heat oil in a pan on medium flame.

Add chopped onions and sauté until golden brown.

Add spices and flavors

Add ginger-garlic paste and slit green chilies. Sauté for 1–2 minutes until the raw smell disappears.

Add turmeric powder, red chili powder, and coriander powder. Mix well.

Add tomatoes

Add chopped or pureed tomatoes.

Cook until the oil separates from the masala (about 5–7 minutes).

Make the curry

Add water (1–1½ cups depending on desired thickness) and salt.

Bring to a boil, then simmer for 3–4 minutes.

Add eggs

Gently place boiled eggs into the curry.

Simmer for another 5 minutes so eggs absorb the masala.

Finish and serve

Add garam masala and stir gently.

Garnish with chopped coriander leaves.

Serve hot with rice, roti, or naan.

Egg Curry is a versatile dish that can be prepared in under 30 minutes while still delivering a satisfying and flavorful meal. Its balance of spices, richness of the gravy, and the soft texture of the eggs make it a favorite choice for both everyday meals and special occasions.