Egg Curry

egg curry pic credit : Manish

Egg curry can be made in so many different ways…here’s one shared by a bachelor who loves to cook. Thanks Manish for sharing your recipe.

Eggs- according to the number of people (2 per person)
Onions- 1/2 kg per 6 eggs
Green Chili – 2 nos (or according to taste)
Tomato – 4-5 nos (medium size)
Mustard Oil – 3 Tbsp
Turmeric powder – ½ tsp
Chicken masala – 2 tbsp
Ginger-garlic paste – 1 tbsp
Coriander leaves – for garnish

  1. Take the hard boil eggs and poke with a fork (this is to pass the steam out from the hard boiled eggs and avoid sudden splash of heated oil on face or hands)
  2. Fry the eggs till brown and keep them aside


For curry

  1. Grind onions (in a mixer) along with chilies
  2. Fry above paste in mustard oil for 5 mins on medium flame
  3. Add turmeric powder and salt then keep frying for next 10 mins
  4. Add tomatoes (or 1 cup of tomato puree) and continue frying for next 5-7 mins
  5. Add garlic-ginger paste and chicken masala and continue to fry
  6. Keep the flame low and continue frying until the mixture turns golden brown.
  7. Slowly add water and let it boil. Allow some of the water to evaporate to make the curry thicker.
  8. Put the eggs inside the boiling curry and leave it for next 10 mins on a low flame in order to absorb the gravy.
  9. Garnish

*Served with Roti or Rice.
*The curry can be made thick or runny depending on what you serve it with if served with Indian bread – thick, if with rice – runny)
*For better results prepare the egg curry 2 hours in advance and keep in fridge. Serve after re heating.

Meet Manish!..

Manish is practicing banker  who likes travelling , cooking , gardening and reading books, he holds a mechanical engineering degree and likes changing hobbies.

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