Egg Curry

Share with:

Egg curry

Dear Eggs,

You have been whipped, cracked, beaten and scrambled in my kitchen. You have been boiled, fried and baked too. And If that was not enough, I dropped you in soups and also poached you.

The reason why I am writing to you today is that I never really ever told you or anyone how Eggceptional you really are.┬áPeople maligned your name, by calling you the monster at the breakfast table. I never paid any attention to them and kept my love sincere for you. You know that, don’t you? I sang your praises in the perfectly boiled egg story, and the omelets and the persian egg curry . But in all those, I was being very selfish by saying how easy you were. No No !! Not in THAT sense. You are humble, no fuss, and generally very accommodating.

I never told anyone how very good you were for them. I never tried to clear your name when they said you were bad for them. And for that I am making amends now and writing about your virtues and about my love for you.

Egg Curry

As for me personally, I couldn’t do without you. On most days you come to my rescue and save me from boring myself to death at the stove by your simple versatility. I think you have known all along that I am so not a morning person.

I will always be indebted to you, dear eggs for all that you have done and are doing for me and I will always love you!

Yours, truly yours


Egg Curry

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings


  • 8 eggs hard boiled and peeled
  • 2 tbs oil
  • 2 cups finely chopped onions
  • 2 tbs ginger garlic paste
  • 1 tbs kashmiri chili powder
  • 2 tbs coriander powder
  • 1 tbs cumin powder
  • 1/4 tsp turmeric powder
  • 2 cups chopped tomatoes
  • 2 tsp garam masala
  • salt to taste
  • 2 cups hot water


  1. Take a clean toothpick and poke the boiled eggs all over. This is to create some pores so the spices can seep into the eggs.
  2. Heat the oil and lightly fry the eggs in it. There is no deep frying.
  3. Take the eggs out and in the same oil sautee onions until they are pale. Do this on low heat as you will otherwise be burning them too quickly.
  4. Add in the salt and wait for the onions to sweat a bit. Now keep stirring until the onions turn a light shade of brown.
  5. Add in the ginger garlic paste, cook for a minute or two on medium heat.
  6. Add in the spices ( except the garam masala) and add in the tomatoes.

  7. Mix everything together and cover and cook for about 5 minutes on medium- low heat.

  8. When the spices and tomato onion mixture is thoroughly cooked, ( when the oil floats to the top is a good indication that things are cooked), add in the water and bring everything to a rolling boil.

  9. Add in the garam masala and the eggs and cover and cook again for 10 minutes on medium-low heat.
  10. The oil will once again float to the top when the dish is perfectly cooked. You may also let it cook longer to make a thicker curry. But to eat with fluffed up rice, you need some finger-licking good and runny sauce.

Recipe Notes

This recipe can be halved or doubled with ease.
In a pinch, buy preboiled eggs from costco and make the curry. Will save you a lot of time.

Share with: