Egg Vindaloo (Spicy Egg Curry) Recipe

Name: Egg Vindaloo (Spicy Egg Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large White Onion, Roughly Chopped; 1 clove Garlic; 1 slice (small) Ginger, Peeled; 5 Tablespoons Olive Oil, Or A Flavorless Oil Of Choice; 1- 1/2 Tablespoon Vindaloo Curry Powder (Found In Indian Grocery Stores); 1 teaspoon Red Chili Powder, Or Any Red Chili (optional); 1 teaspoon Salt, Or To Taste; 1/2 cups Water; 1/2 Tablespoons Brown Sugar, Or Any Sugar (optional); 1 Tablespoon White Vinegar; 4 whole Hard Boiled Eggs, Peeled; 5 sprigs Fresh Cilantro (Coriander) Leaves, Finely Chopped, For Garnish (optional)

Servings: persons

1 whole Large White Onion, Roughly Chopped
1 clove Garlic
1 slice (small) Ginger, Peeled
5 Tablespoons Olive Oil, Or A Flavorless Oil Of Choice
1- 1/2 Tablespoon Vindaloo Curry Powder (Found In Indian Grocery Stores)
1 teaspoon Red Chili Powder, Or Any Red Chili (optional)
1 teaspoon Salt, Or To Taste
1/2 cups Water
1/2 Tablespoons Brown Sugar, Or Any Sugar (optional)
1 Tablespoon White Vinegar
4 whole Hard Boiled Eggs, Peeled
5 sprigs Fresh Cilantro (Coriander) Leaves, Finely Chopped, For Garnish (optional)

1
In a food processor, add onion, garlic, and ginger.
2
Process into a thick smooth paste, about 1 minute.
3
Heat oil in a large pan over medium heat.
4
Add onion paste and saute for 1 minute.
5
Reduce heat to low, cover with a lid, and let paste cook for about 2 minutes.
6
After 2 minutes, uncover lid and stir onion paste, which would have turned slightly golden brown.
7
Add curry powder, red chili powder, and salt.
8
Mix, cover and simmer for another 2 minutes.
9
Remove cover and add water, sugar, and vinegar.
10
Mix, cover, and cook for 3 minutes or until water is reduced and you see oil separating on the sides.
11
Turn off heat, transfer to serving dish.
12
Place peeled hard boiled eggs on curry.
13
Sprinkle with cilantro and serve hot with rice, roti, or bread.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 whole Large White Onion, Roughly Chopped, 1 clove Garlic, 1 slice (small) Ginger, Peeled, 5 Tablespoons Olive Oil, Or A Flavorless Oil Of Choice, and more.

Yes, Egg Vindaloo (Spicy 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.

That's it — enjoy your meal!

Egg Vindaloo (Spicy Egg Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions