Spicy Egg Curry

The hubby and I both love eggs and we try to incorporate them into our weekly intake whenever possible. A few weeks ago a friend had me over for lunch and had made an Egg curry.I loved how it tasted and was definitely different from any of the egg curries I had tasted before. She had briefly told me how she had made it and I had made a mental note of the recipe with hopes of trying to recreate the same dish in future.


There are as many versions of Egg Curry as there are cooks that make it. It was a simple recipe, and I added a few more ingredients and came up with my own version. The main seasoning in this dish is Garam Masala. This is a fragrant spice blend which adds zing to any dish. Typically this is added in the end so that it retains its aroma and flavorful kick.

You will need:

4 Eggs, hard boiled and shelled
2 Red Onions, thinly sliced
6-8 Curry leaves 1 Tomato, chopped
1 tbsp Oil
1 tsp Mustard seeds
¼ tsp Turmeric powder
3 tsp Garam Masala
1 tsp Corriander powder
½ tsp Cumin powder
Salt to taste
Chopped cilantro

Heat oil in a non-stick pan. Add the mustard seeds and when it begins to splutter add the curry leaves and sliced onions. Saute on medium heat till onions are soft and translucent. Add the coriander, cumin and turmeric powders. Cook for a couple of minutes and then add the tomatoes. Cook until tomatoes are soft.



Add ½ cup of water and bring to a simmer. Season with salt and add the garam masala. Simmer for a minute more and then add the hard boiled eggs cut in half lengthwise. Turn off heat, cover and let sit for ten minutes before serving. Garnish with chopped cilantro.


We had this with whole wheat chapathis...needless to say, this flavorful egg curry was gone in minutes.