Recipe: Indian Egg Curry Under 30 Minutes


(Serves 4)


  • Oil and 1/2 tsp turmeric powder for shallow frying the eggs before making the curry
  • 8 boiled eggs
  • 1/4 tsp turmeric powder
  • 3 tbsp oil
  • 1 tsp cumin
  • 3-4 cloves
  • 1 inch cinnamon stick
  • 1 whole dry red chilli
  • 2-3 cardamoms
  • 3 medium sized onions chopped
  • 2 tbsp ginger garlic paste
  • 4 medium sized tomatoes
  • 1-2 green chillies slit
  • 2 tbsp coriander leaves
  • 1 tbsp red chilli powder
  • 1 tsp powdered Anise
  • 100 ml hot water
  • 1 tsp garam masala
  • 1 tsp dry fenugreek powder (kasuri methi)


  1. Boil 8 eggs and keep aside after they are boiled.
  2. Peel the boiled eggs, and using a toothpick, poke a few small holes on them.
  3. Take some oil in a deep wok for shallow frying
  4. Once the oil is hot enough, add the eggs to the wok in batches (2, 4, 6, 8)
  5. Add turmeric powder to the wok and fry the eggs till there is a golden brown crispy layer on top.
  6. Now in a separate wok, heat 3 tbsp of oil.
  7. Once the oil is hot, saute some cumin, cloves and cinnamon in it.
  8. Add 1 whole piece of dry red chilli to this.
  9. Put in 3 pieces of cardamom too and sautee till they are slightly plump
  10. Add chopped onions to the wok and mix well. Continue to sautee till they turn pink.
  11. Once the onions are slightly pink, add 2 tbsp of ginger garlic paste.
  12. Now pour in tomato puree. For tomato puree, just blanch 4 tomatoes and grind them along with pepper and few drops of water. The consistency of the puree should neither be too thick nor too watery. You can use store-bought tomato puree as well.
  13. Add 1-2 slit up green chillies to this. Make sure to remove the white seeds from the chillies before adding them, so that it doesn’t get unpleasantly spicy.
  14. Cook and stir till the oil begins to separate from the curry
  15. Now add 1/4 tsp of turmeric powder, 1 tbsp coriander leaves, 1 tbsp red chilli powder, 1 tsp of powdered anise and cook for 2-3 minutes.
  16. Add salt to taste.
  17. Pour in 50 ml of hot water to get desired consistency.
  18. Cook for 5-6 minutes.
  19. You can add another 50 ml of water if the gravy is not liquid enough. I used 100 ml and got the perfect consistency I wanted.
  20. Cook for another 5-6 minutes.
  21. Add the fried eggs to the gravy and cook for 3-4 minutes.
  22. Add 1 tsp of garam masala, 1 tsp of dry fenugreek leaves and 1 tbsp of coriander leaves to the wok.
  23. Mix well.
  24. Serve hot, with a garnishing of sauteed cashew nuts or coriander leaves.

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