Quick Egg Curry Recipe

Name: Quick Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 hard-boiled eggs; 4 onions; 2 tomatoes, peeled and finely chopped; 5 green chilies; 1 teaspoon finely chopped ginger (optional); 1 teaspoon finely chopped garlic (optional); 1/2 teaspoon turmeric powder; 2 teaspoons coriander powder; 1 teaspoon red chili powder; 1 teaspoon garam masala powder; salt; 2 tablespoons oil; 1 1/2 cups water; coriander leaves, for garnishing

Servings: persons

6 hard-boiled eggs
4 onions
2 tomatoes, peeled and finely chopped
5 green chilies
1 teaspoon finely chopped ginger (optional)
1 teaspoon finely chopped garlic (optional)
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
salt
2 tablespoons oil
1 1/2 cups water
coriander leaves, for garnishing

1
Peel the onions, cut into quarters and cut into this slices.
2
Split the chillies.
3
Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
4
Stir fry for a minute or two.
5
Add in the tomatoes.
6
When the tomatoes are nicely cooked add the powder spices.
7
Stir fry for another minute or three.
8
Add salt and water and bring to boil.
9
Adjust the consistency of the gravy to your choice.
10
Halve the boiled eggs lengthwise and add to the gravy.
11
Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

335

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: 6 hard-boiled eggs, 4 onions, 2 tomatoes, peeled and finely chopped, 5 green chilies, and more.

Yes, Quick 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.

Quick Egg Curry

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