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Egg Curry


1. 6 Egg

2. 1 Red Onion

3. 1 tablespoon Ginger-garlic paste

4. 2 Green chilli (Medium hot)

5. 1 large Tomato

6. 1 teaspoon Turmeric Powder

7. 1 teaspoon Red chilli powder

8. 1 & ½ teaspoon cumin & coriander

9. Salt to taste

10. 3 tablespoon oil

11. ½ cup water

12. Fresh coriander leaves for garnishing


1. Curry Paste: Peel and chop the onion. In a blender put the onion, ginger & garlic paste, green chilli & tomato and make a fine paste.

2. Egg: Hard boil the egg. Peel and make some slits and keep it aside.


Ø In a frying pan heat about ½ tablespoon of oil over medium heat. Place all the boiled egg and fry until the skin becomes golden brown.

Ø Remove the eggs of the heat and keep it aside.

Ø Add the rest of the oil and allow the oil to heat for about 30 seconds.

Ø Add the curry paste and fry it over the medium heat for about 7 -8 minutes stirring continuously until it releases oil.

Ø Add all the dry spices and salt. Cook for another 2 minutes.

Ø Add water and simmer for about 2 minutes. And then add the boiled eggs.

Ø Allow it to cook for another 5 minutes till the curry reaches your desired consistency.

Ø Garnish with some coriander and serve with roti or steamed rice.

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