This easy Indian egg curry is made with boiled eggs simmered in a flavourful onion and tomato gravy with ginger, garlic and everyday Indian spices. It is a practical weeknight dinner that pairs well with rice, chapati or paratha.
Why You’ll Love This Egg Curry
- Uses affordable ingredients that are easy to find.
- Ready in about 35 minutes.
- Adjust the chilli to suit your taste.
- Works with steamed rice, roti or dosa.
Ingredients
- 4 large eggs
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped or blended
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- ½–1 teaspoon chilli powder
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- ¾–1 cup water, as needed
- Salt to taste and chopped coriander to finish
How to Make Indian Egg Curry
1. Boil and prepare the eggs
Boil the eggs until hard-cooked, about 9–11 minutes depending on size. Cool them in cold water, peel and make a few shallow slits so the gravy can coat them.
2. Cook the onion masala
Heat oil in a pan and add cumin seeds. When fragrant, add the onion and cook until golden. Stir in the ginger-garlic paste and cook for about 30 seconds.
3. Make the tomato gravy
Add tomatoes, turmeric, coriander powder, chilli powder and salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and the masala thickens.
4. Simmer with eggs
Add water and bring the gravy to a gentle simmer. Add the eggs and cook for 6–8 minutes so they absorb the flavour. Finish with garam masala and fresh coriander.
Tips for a Better Curry
- Cook the onion until golden for a deeper flavour.
- For a smoother gravy, blend the cooked tomato-onion masala before adding water.
- Add a little extra hot water if the curry becomes too thick.
- For a milder curry, reduce the chilli powder and add it gradually.
What to Serve with Egg Curry
Serve hot with basmati rice, jeera rice, chapati, paratha or dosa. Add a simple cucumber salad or vegetable side for a more complete meal.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot. For best texture, avoid repeatedly reheating the eggs.
Frequently Asked Questions
Can I make egg curry ahead of time?
Yes. Make the gravy ahead and refrigerate it, then add peeled boiled eggs and simmer them in the gravy before serving.
How can I make the gravy thicker?
Simmer it uncovered for a few extra minutes, or cook the onion and tomato masala longer before adding water.
Image credit: Kalindu Waranga / Unsplash.