Restaurant Style Egg Curry | Easy Egg Curry Recipe

Ingredients

• 10 mloil
• 2 largeonions, roughly chopped
• 1 largetomato, roughly chopped
• 5 cmpiece of ginger, finely chopped
• 8–10garlic cloves
• 5 mlcoriander seeds
• 2.5 mlcumin seeds
• about 15 gtightly packed coriander leaves
• 2–3hard-boiled eggs
• 15 mloil
• 1cinnamon stick
• 1dried bay leaf
• 1clove
• 1green cardamom pod
• 1–2green chillies, finely chopped
• 7.5 mlKashmiri red chilli powder
• 1.25 mlturmeric powder
• 2.5 mlgaram masala powder
• 2.5 mlsugar
• as neededsalt
• as neededwater
• 15–30 mlfresh coriander leaves, finely chopped, to garnish

Instructions

1. 1

   Fry the spices

   Heat 10 ml oil in a heavy pan. Add the coriander seeds, cumin seeds, chopped ginger and garlic cloves, and fry for 1 minute.

2. 2

   Add the onions

   Add the roughly chopped onions and stir-fry for a couple of minutes.

3. 3

   Add the tomato

   Stir in the roughly chopped tomato.

4. 4

   Soften the vegetables

   Cover the pan and cook over a low heat until the onions and tomato are soft and caramelised. Add the 15 g coriander leaves, then take the pan off the heat.

5. 5

   Cool the mixture

   Leave the cooked mixture to cool completely.

6. 6

   Blend the paste

   Grind the cooled mixture to a smooth paste without adding water.

7. 7

   Heat whole spices

   In the same pan, heat 15 ml oil. Add the bay leaf, cinnamon stick, clove and green cardamom, followed by the chopped green chillies; adjust the chillies to suit your spice preference.

8. 8

   Add the paste

   Add the prepared curry paste and the water used to rinse out the blender.

9. 9

   Season the curry

   Cook over a low heat for 3–4 minutes. Add the Kashmiri red chilli powder, turmeric, garam masala, sugar and salt as needed.

10. 10

    Adjust the water

    Mix well, adding some water if needed.

11. 11

    Cook the sauce

    Cover the pan and continue cooking the curry over a low heat until oil releases at the sides or floats on top.

12. 12

    Add the eggs

    Halve the hard-boiled eggs and add them to the curry. Garnish with 15–30 ml chopped coriander leaves, then take the pan off the heat.

13. 13

    Serve hot

    Serve hot with Indian bread, dosa or appam.

What is egg curry?

Egg curry is a dish of boiled eggs served in a spiced sauce, found in many forms across Indian home cooking. This version builds its sauce from onion, tomato, ginger, garlic and whole spices.

The vegetables are cooked until soft, then blended into a smooth paste. That gives the curry a cohesive texture while the eggs make it a filling centrepiece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 0g protein, 0g carbs, 0g fat.

The eggs provide much of the protein, while the onions and tomato contribute carbohydrates; the oil is the main source of fat. Serve with a vegetable side, or choose the bread portion to suit the rest of your meal.

Build the flavour base

Whole seeds: frying the coriander and cumin briefly in oil helps their aromas infuse the base. Keep them moving so they do not catch.

Onion and tomato: cook them covered over a low heat until soft and caramelised, as directed. The coriander leaves go in before blending, adding freshness to the paste.

Blend it smoothly

Cool first: let the mixture cool completely before grinding. Blend without adding water so the paste stays concentrated and smooth.

Blender rinse: add the water used to clear out the blender to the pan with the paste. Add more water later only if the sauce needs loosening.

Know when the sauce is ready

Low heat: simmer the paste covered after seasoning, keeping the heat gentle. The recipe's cue is oil releasing at the sides or floating on top.

Consistency: add water if needed, then mix well. The sauce should be loose enough to serve with bread, dosa or appam.

Add the eggs at the end

Eggs: halve the hard-boiled eggs and fold them into the finished curry. Adding them near the end keeps the method simple and lets them warm in the sauce.

Finish: scatter over the chopped coriander just before serving. The recipe does not specify a further cooking time once the eggs are added.

Serving ideas

Bread: serve the curry hot with Indian bread to scoop up the sauce. Dosa and appam are also suggested accompaniments.

Balance: a side of vegetables can add freshness and contrast to the rich, spiced sauce.

Recipe notes & tips

• Use a heavy pan for more even cooking of the onion and tomato mixture.
• Keep the heat low while the vegetables soften and while the curry simmers.
• Let the mixture cool completely before blending it.
• Blend the base without water, then use the blender-rinsing water when adding the paste to the pan.
• Adjust the number of green chillies to suit your preference for heat.
• Add extra water a little at a time if the sauce needs loosening.

Variations

• More heat: use two green chillies for a spicier curry.
• Milder curry: use one green chilli or leave it out.
• Extra eggs: add another hard-boiled egg for a more substantial serving.
• Herb finish: add the full 30 ml of coriander leaves as garnish.
• Looser sauce: add a little more water when mixing the curry paste.

Common mistakes to avoid

• Adding water before blending: the recipe calls for a concentrated paste, so blend the cooled mixture without water.
• Skipping the cooling step: let the base cool completely before grinding.
• Cooking the base too quickly: keep the pan covered over a low heat until the vegetables are soft and caramelised.
• Using too much water at once: add water as needed and mix well to control the sauce consistency.
• Overcooking the spices: fry the coriander and cumin seeds for only 1 minute with the ginger and garlic.

How to store

Refrigerate leftover curry in a covered container and use within 2 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions