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Egg Curry

  • Spicy
  • 40 mins
  • Serves 5
  • Easy


How to Make Egg Curry

  1. Peel the boiled eggs.
    1. make few gashes over each egg.
    2. set aside.
  2. Prepare the chopped tomatoes.

Note: You can use chopped tomatoes or make a smooth puree of tomatoes and cashews or coconut. 

            1.Set this aside.

    1. Heat oil in a pan.
      1. Add cumin and allow to splutter.
      2. add curry leaves and let splutter.
      3. add onions and green chilies.
      4. Keep stirring and cooking the mixture until the onions turn golden to light brown.
      5. add ginger-garlic paste.
      6. Sauté till the raw smell of the garlic dissipates.
      7. Pour in the tomato puree.
      8. Sauté for a while until the tomatoes and onions blend well.
    2. Add red chili powder, turmeric, salt, garam masala and coriander powder.
      1. Mix well.
      2. Cook for a few minutes till the mixture begins to smell good and the raw smell disappears.
    3. Add the eggs and cook for 2 minutes stirring gently.
    4. Pour just enoughwater to make a gravy.
      1. Cover the pan and Cook on a medium heat.
    5. Sprinkle some coriander leaves.
    6. Serve and enjoy!

Cherish the meal at work by packing it with your stainless steel lunch box or storage containers


Eggs age more in 1 day at room temperature than 1 week in the refrigerator.

Egg Chilli
Egg Chilli
Egg Masala
Egg Masala
Egg Chilli
Egg Chilli
Egg Masala
Egg Masala

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