Egg Curry


I don’t know why, but egg curry sounded gross to me at first. But as usual, I was wrong. I had it at my SIL’s house a  little while back and loved it. I had to try it, and it was pretty simple and super tasty. Definitely something I will be making many more times. I am slightly addicted to a crispy fried hard boiled egg now.


Egg Curry


  • 6 hard boiled eggs, peeled and left whole
  • 3 or 4 tablespoons oil- ghee, mustard, vegetable etc or a mix
  • 3 medium tomatoes, pureed
  • 1/2 onion, chopped finely
  • 1 chili, chopped finely
  • 2 or 3 garlic cloves, minced
  • 1 inch hunk of ginger, minced
  • 1 tsp whole cumin seed
  • 1 bay leaf
  • 1 black cardamom
  • 2 green cardamom, crushed to open
  • 4-6 whole cloves
  • 6-9 whole black peppercorns
  • 1 stick cinnamon
  • 1.5 tsp coriander powder
  • 1/2 tsp turmeric
  • 1/4-1/2 tsp red chili powder
  • 1.5 tsp garam masala
  • 2 tsp salt
  • 1.5-2 cups water
  • 1 tsp aamchur powder/dried mango powder (optional, but I like to use it when tomatoes are not in season)
  • 2 tsp kasuri methi


  1. In a heavy bottom, deep pan, preferably cast iron, heat the oil over medium-high heat. Add the eggs to the hot pan and cook for a few minutes on each side. Each side should get brown and charred and become rough and bubbly. Use high heat so you can achieve this without cooking the eggs for too long. Once each side of the egg is browned, remove from pan and set aside.
  2. In same pan, add all of your whole spices- cumin, bay leaf, cloves, black and green cardamom, cinnamon, pepper corns. Allow to crack and get toasty for about 30 seconds.
  3. Add the onion. Saute until translucent. Add ginger, garlic, and chili. Cook until smell of raw ginger and garlic is gone and onion is beginning to brown on edges.
  4. Add tomatoes. Stir to combine. Cook until tomatoes have reduced and tightened and the oil begins to separate from the tomatoes.
  5. Add the dry spices- coriander, turmeric, red chili, garam masala, salt. Stir and cook one minute more to toast spices.
  6. Add water. Mix to combine well with tomato mixture. Bring mixture to boil and turn down simmer.
  7. Prick all eggs with a fork several times to create holes for the spices to seep in and flavor the eggs. Add the eggs to the curry.
  8. Simmer until desired consistency is reached. Add more water if you would like it thinner.
  9. Once desired consistency is reached, turn off the stove and remove pan from heat. Add the kasuri methi (or you could add cilantro instead) and the aamchur. Stir to combine. Serve with fresh roti or rice.

2 thoughts on “Egg Curry

  1. victoriabartholomew says:

    Yum! I am making this ASAP. I just made a poached egg in a red curry called “Bombay eggs” and loved. This seems similar and potentially more delicious!

    Liked by 1 person

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