Recipe for Egg Curry

Today, I’m sharing a quick and easy Egg Curry recipe, a gravy dish made with eggs and everyday Indian spices. It can be served with Roti, Parantha, or Pulav.

So, let us start with the recipe:

Ingredients needed to make Egg Curry:

• 6 Boiled Eggs
• 1 Medium-Sized Onion
• 1 Medium-Sized Tomato
• 1 tbsp Chopped Ginger
• 2 cloves of Garlic
• 1 tbsp Oil
• 1 tsp Cumin Seeds
• 3-4 Cloves
• 1 Bay leaf
• 6-8 Curry Leaves
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 tsp Salt
• 1 tbsp Kasuri Methi( Dry Fenugreek Leaves)
• 2 tbsp Fresh Coriander leaves; Chopped
• Water, to adjust the consistency of the gravy

Method to make Egg Curry:

Heat Oil in a pan. Add cumin seeds, cloves and bay leaf.

Add curry leaves.

Make a paste of onions, tomatoes, ginger and garlic.

Add this paste to the pan.

Add red chilli powder, turmeric powder, coriander powder, garam masala and salt.

Cover and cook on low heat until the oil separates.

Add the boiled eggs. Add Kasuri Methi ( dry fenugreek leaves) and coriander leaves.

Mix and serve.

I recently made egg curry and served it with Mint Coriander Pulav.

Here is the recipe in printable format:

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