Indian Egg Curry Recipe

Name: Indian Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs (hard boiled, leave whole); 1 onion; 1 -2 garlic clove; 12 inch piece ginger; 1 -2 green chili; 2 -3 tablespoons vegetable oil or 2 -3 tablespoons ghee; salt; ¾ teaspoon turmeric powder; ½ teaspoon coriander powder; red chili powder; 1 tomatoes, chopped; 1 cup green peas (paneer) or 8 ounces panir (paneer); ¾ teaspoon garam masala; 2 tablespoons cilantro leaves, chopped

Servings: persons

4 eggs (hard boiled, leave whole)
1 onion
1 -2 garlic clove
12 inch piece ginger
1 -2 green chili
2 -3 tablespoons vegetable oil or 2 -3 tablespoons ghee
salt
¾ teaspoon turmeric powder
½ teaspoon coriander powder
red chili powder
1 tomatoes, chopped
1 cup green peas (paneer) or 8 ounces panir (paneer)
¾ teaspoon garam masala
2 tablespoons cilantro leaves, chopped

1
Remove the shell of boiled eggs & keep aside.
2
If using Paneer cut into cubes and fry till golden & set aside for later use.
3
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
4
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
5
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato.
6
Fry until it starts leaving oil.
7
Add a cup of water and cook until it dries.
8
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
9
Add 1 cup of water and bring to boil and reduce the flame.
10
Simmer for 10 minutes.
11
Garnish egg curry with garam masala and cilantro leaves and serve hot with paratha, roti or rice.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 4 eggs (hard boiled, leave whole), 1 onion, 1 -2 garlic clove, 12 inch piece ginger, and more.

Yes, Indian 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.

Indian Egg Curry

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