Egg Curry
Recipe type: Egg, Side
Cuisine: Indian, North Indian
  • Egg : 5
  • Onion : 2(Paste)
  • Tomato : 2(puréed)
  • Garlic Paste: 2 Tsp.
  • Ginger Paste: 1 Tsp.
  • Cumin Seed: 1Tsp.
  • Kashmiri Red Chilli Powder: 1 Tsp.
  • Turmeric Powder: 1 Tsp.
  • Coriander Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Garam Masala Powder: 1Tsp.
  • Aamchur Powder/ Dry Mango Powder: 1Tsp.
  • Kasuri Methi/ Dried Fenugreek Leaves: 1Tsp.
  • Salt to Taste
  • Sugar: 1 tsp (optional)
  • Vegetable Refined Oil: 2 tbsp
  • Ghee: 1 Tsp. (Optional)
  1. Boil Eggs for around 10 minutes with little salt in plain water; we need hard boiled Eggs for preparing Egg Curry.Untitled
  2. Remove Egg shell carefully.
  3. Take Oil in a Wok and temper the oil with Dried Fenugreek Leaves and Cumin Seeds and fry for a few second.
  4. Add onion paste and fry till onion turn golden brown in colour.
  5. Add tomato puree and ginger and garlic paste and fry for 5 minutes.
  6. Now add Cumin Powder, Coriander Powder, Turmeric Powder, Kashmiri Chilli powder, Dry Mango Powder, Sugar and Salt and cook for around 8-10 minutes in low flame or till oil comes from the mixture.
  7. Now add boiled eggs.
  8. Add 4 cup of water to the mixture and cook in low flame for 15 minutes or till the gravy reduced to desired quantity.
  9. Add Garam Masala Powder and Ghee (optional).
  10. Turn off the flame and serve Egg Curry with Roti/Paratha or Rice.
Recipe by Debjanir Rannaghar at