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Egg Curry

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


  • 8 eggs hard boiled and peeled
  • 2 cups chopped onions
  • 2 cups chopped tomatoes
  • 2 tbs ginger garlic paste
  • 1 tbs kashmiri chili powder
  • 2 tbs coriander powder
  • 1 tbs cumin powder
  • 2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 2 tbs oil
  • 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. Now 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, ( 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 brown rice, you need some fingerlicking good curry.

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.