Egg Curry
Boiled eggs simmered in a deeply fried onion-tomato gravy, finished with warm spices.
- prep
- 15 min
- cook
- 25 min
- total
- 40 min
- serves
- 4
- level
- medium
Egg curry takes the simplest protein in the kitchen and gives it the full onion-tomato masala treatment, a slow-fried base built up in layers before the eggs ever go in.
It's a weeknight staple across India precisely because it's that flexible: cheap, fast, and still tastes like a proper curry.
Part of our 20 best egg recipes list.
method
Boil the eggs for about 9 minutes, then transfer to iced water, peel, and set aside.
Heat the oil in a pan over medium heat, and fry the onions until deep golden, about 8 minutes, stirring often so they don't scorch.
Add the ginger-garlic paste and cook for a minute, then stir in the pureed tomatoes, turmeric, chile powder and coriander powder.
Cook the masala down until the oil starts to separate at the edges, about 8 minutes, stirring occasionally.
Pour in the water, season with salt, and simmer for 10 minutes to let the gravy thicken and the flavors come together.
Add the boiled eggs, spoon the gravy over them, and simmer gently for 5 more minutes so they take on the sauce.
Stir in the garam masala, scatter with coriander, and serve hot with rice or flatbread.
chef's tips
- Frying the onions until genuinely deep golden, not just soft, gives this gravy its depth; rushing that step is the most common shortcut that flattens the dish.
- A light score or a few fork pricks on the boiled eggs helps the gravy’s flavor soak in rather than sitting only on the surface.