Egg Curry Recipe – Eats Now

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 hard-boiled eggs; 2 tablespoons ghee or vegetable oil; 1/2 teaspoon black mustard seeds; Pinch asafetida; 1/2 teaspoon cumin seeds; 1 large onion, chopped; 2 garlic cloves, minced; 1 teaspoon ginger, grated; 2 large tomatoes, chopped; 1/2 teaspoon garam masala; 1 teaspoon coriander powder; 1/4 teaspoon chili powder; 1/3 teaspoon turmeric powder; 1 tablespoon Greek yogurt; cilantro for garnish; salt to taste

Servings: persons

3 hard-boiled eggs
2 tablespoons ghee or vegetable oil
1/2 teaspoon black mustard seeds
Pinch asafetida
1/2 teaspoon cumin seeds
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ginger, grated
2 large tomatoes, chopped
1/2 teaspoon garam masala
1 teaspoon coriander powder
1/4 teaspoon chili powder
1/3 teaspoon turmeric powder
1 tablespoon Greek yogurt
cilantro for garnish
salt to taste

1
Hard boil 3 eggs, peel, cut in half and set aside.
2
Heat ghee or oil in a pan under medium heat. Add in mustard seeds, asafetida/hing and cumin seeds.
3
When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
4
Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
5
Add in the tomatoes and mix up well and mash them down a bit.
6
Then add in the garam masala, coriander powder, chili powder and turmeric. When the mixture starts to bubble a little, turn the heat down so it is simmering. Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
7
Mix a tablespoon of Greek yogurt in very well and add salt to taste.
8
At this point, you can drop the eggs in gently and spoon the gravy over them.
9
Simmer with eggs for 2 minutes.
10
Turn off the heat and garnish with chopped cilantro.
11
Serve with rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 hard-boiled eggs, 2 tablespoons ghee or vegetable oil, 1/2 teaspoon black mustard seeds, Pinch asafetida, and more.

Yes, Egg Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Curry

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