how to make egg curry recipe

How to make egg curry recipe

How to make egg curry recipe?

There is no surprise that Indian cuisines produce the finest dining and when it comes to curry you need not look anywhere else but find an Indian dish. If you want to know how to make egg curry recipe then you arrive at the right place.

This egg curry is, however, a healthy dish and gives you a perfect taste of a family dining. Learning how to make egg curry recipe is super easy and believe me, the aroma of gravy make you sink your teeth as soon as possible.

The egg has varieties of recipes and here today I am going to show you how to make egg curry recipe that is well famous for its unbelievable taste and wonderful aroma.

how to make egg curry recipe
by Swati M.

how to make egg curry recipe

  • Course Dinner, Lunch, Main Course
  • Cuisine Asian, Indian

Think of any egg recipe that you like! You will find they all are easy to cook and still gives a wonderful taste. But here today I am going to help you knowing how to make egg curry recipe that is the goddess of all egg dishes you might ever came across.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 People
Calories 268 kcal


  • 4 almonds peeled off
  • 4 cashew pieces
  • 1 tbsp of watermelon seeds
  • 1 tbsp of poppy seeds
  • 1 tbsp golden fried onions
  • 1 + 2 tbsp of vegetable oil
  • 2 bay leaves
  • 4 cloves
  • 1 green cardamom
  • 1 inch cinnamon broken into 4 pieces
  • 1 tbsp whole cumin seeds
  • 1 tbsp ginger garlic paste
  • 1/4 cup of tomato paste
  • 1/2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tbsp red chilli powder
  • 3 tbsp of yoghurt
  • 4 boiled egg white
  • Salt to taste
  • 1 tbsp finely chopped coriander leaves to garnish


  1. Peel the eggs white and using a needle or any sharp pointing device pierce each egg white from all sides at least 16 times. It will help making a fantastic egg curry because it will soak the gravy to white eggs. (Skip if you are going to cut the white eggs into two halves pieces)

  2. Take a small pan and heat 2 tablespoons of oil on high flame. Turn the flame to medium heat and add peeled white eggs. Stir-fry until it turns golden from all sides. You can cut the egg into two halves if you want. Sprinkle little red chilli powder and salt onto eggs white. Set it aside in a bowl.

  3. Using a small pan add 6 tablespoon of water, almonds, cashew, poppy seeds and watermelon seeds. Boil it on medium flame for 10 minutes then drain the water and transfer the ingredients to a bowl and wait until it turns to room temperature.

  4. When the dry fruits come to normal temperature shift it to a blender and add the fried onions. Now add a little water to the blender and make a fine and smooth paste of the dry fruits and the onions. Set it aside in a bowl for further use.

  5. Using a deep saucepan heat 1 tablespoon of oil on medium flame and add cumin seeds and wait until it starts splattering. Add bay leaves, cloves, cardamom and cinnamon and stir fry for 30 seconds or until it starts giving a nice smell.

  6. Add the ginger garlic paste and fry it continuously for 15 seconds or until the raw smell goes out of it. Add the tomato paste, dry fruit onions paste, coriander powder, cumin powder, turmeric powder, red chilli powder and salt and mix it well.

  7. Once it comes to boil mix the yoghurt and cover and cook the mixture for next 20 minutes. Stir occasionally. (If requires add a few tablespoon of water)

  8. Now transfer the eggs white to a serving bowl and add 1/4 of gravy slowly on the eggs evenly. Then add the rest of the over eggs white you can mix it gently if requires. Garnish it using coriander leaves or cilantro leaves.

    Serve it hot with your favorite bread or rice.

Recipe Notes

If you avoid eating more of spices you can tie all the whole spices in a cloth and hammer it 2 to 3 times so they get broken. Add the cloth while preparing the egg curry and discard the cloth at the end of recipe to avoid eating spices.

This recipe tastes amazingly when the grinded onion and dry fruits added to this dish so please don’t exclude this and have a magical taste of this excellent dish that is easy to prepare. You can exclude the fried onion and use fresh onion because I have used the fried onions to give a nice look to the final dish.

Adding 1-2 green chilli and 1 teaspoon of lemon juice is optional. You can use it for a flavored egg curry taste.

This traditional egg curry is originally started from the land of Punjab. Punjabi dishes are very famous for using the milk products and in this recipe itself we are using milk product like yoghurt that twist in the taste of this egg curry recipe.

If you have never eaten this egg curry recipe before I surely suggest you to give yourself a try and you will me more likely to explore the world of Indian cuisine.

On a family dine or when you are throwing a party at home you must learn how to make egg curry recipe and be prepared on the next day to teach others how to make egg curry recipe because whoever eat this would definitely like to know how to make this.

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