The Delicious Indian Egg curry – 5 Spicy Preparations

Egg curry

One of the most popular pantry essentials is eggs. Eggs are a great source of protein and may be used in a variety of recipes. Eggs may be boiled, fried, or scrambled, making them a versatile breakfast as well as a popular lunch or supper option. 

Egg curry or egg masala is one of the most frequent and popular Indian curry dishes, and it is also one of the most comforting. Curried eggs have the same status as fish, chicken, or meat as the centerpiece of meals. Different regions of India have their versions of the delicious egg curry.

An egg curry recipe is a quick and easy way to get a lot of protein in your diet. This meal goes well with Roti, Chapati, or rice.

4 Cooking Tips for a Delectable Indian Egg masala curry: 

  • Sprinkle a large teaspoon of salt over the onion while it cooks. This aids in the quicker sweating of the onion. 
  • If you’re afraid about the spices burning after they’ve been added to the pan, create a paste with all of the spices and 1/4th cup water and then cook.
  • To speed up the cooking process of tomatoes, slit the tomatoes (not deeply) and microwave them for 5 minutes before cooking. Chop it when it has cooled.

Egg Curry

  • Add freshly ground spices, or spices that are less than 10 days old, for the greatest flavor in an egg curry. You can also prepare little quantities of spice powder and keep them in the fridge for 8-10 days.

Here are 5 popular Indian egg curry recipes from throughout the country that are both easy to make and tasty. We’ve also got some pointers and tips on how to make the ideal curried eggs. Keep in mind that we’ve just provided you the general cooking directions and not a precise amount and list of the ingredients.

Egg Masala Curry

Egg masala is a popular meal in which boiled eggs are simply cooked in a spicy masala sauce. It has a great acidic taste from the tomatoes, as well as the tastes and aromas from the Indian spices utilized. 


  • In a bowl, place hard-boiled eggs. Combine the eggs with ginger-garlic paste, red chili powder, turmeric powder, salt, cumin powder, and coriander powder. 
  • Pour some oil into a pan, add the eggs, and sauté the mixture until the eggs are medium-cooked. Remove the eggs and set them aside. 
  • To make the curry, put cumin seeds, green chilies, and chopped onions in a pan. 
  • Sauté until golden brown, then toss in the ginger, garlic, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. 
  • Fill the pan halfway with boiling water and set it to low heat. Now add the tomatoes, stir well, and then add additional water to thoroughly mix everything. To make the perfect spicy gravy, grind the ingredients together. 
  • Put the eggs into the gravy and let it simmer for about 10 minutes. Now add coriander leaves and turn the oven off.
  • In a separate pan, take oil, hing, methi seeds, mustard seeds, kashmiri chili, curry leaves, and kashmiri chili powder. When this starts spluttering, pour over the prepared curry along with coriander leaves and mix well.
  • Your delectable curried eggs are ready to be served.

South Indian Style Egg Curry
Egg Curry

With this South Indian style Egg Curry, you can bring South India and its amazing tastes to your table. This completely delightful and soothing egg curry dish is made with a few spices, onions, tomatoes, tamarind water and coconut milk, and is best served with parathas (flatbread) and rice.


  • Heat the coconut oil in a large pan and add the mustard seeds, cinnamon, cardamom, peppercorns, and green chilies. Add the ginger, garlic, and onions after everything has begun to sputter. 
  • Add tomatoes, turmeric powder, coriander powder, chili powder, and salt when the onions have softened and become translucent. Cook until the tomatoes are pulpy, then add the tamarind water and thin coconut milk. 
  • Bring to a boil, stirring constantly. Simmer until the gravy has thickened and reduced somewhat. This will take around 5 minutes. If the consistency has to be adjusted, add additional water now.
  • Adjust the seasoning and then add the curry leaves and the thick coconut milk. Stir a few times without letting it boil, then turn off the heat. Place the eggs in the curry, cover, and set aside for 5 minutes before serving the delicious egg masala. 


  • To hard-boil eggs precisely, place them in a saucepan with enough water to cover them. Bring it to a boil, then turn off the heat. Allow for 12 minutes of resting time after covering. Place the eggs in a jar and cover with cold water to make ideal hard-boiled eggs. 
  • Add a tiny, bite-sized ball of tamarind to warm water and let it rest for 10 minutes to prepare tamarind water. Mash the mixture with your hands, strain the paste to get clear tamarind/water, and then use it.
  • The majority of coconut milk sold in a can is first-pressed or thick coconut milk. For one cup of thin coconut milk, combine half water and half coconut milk.

Buttery Egg Makhani (Punjabi Egg Curry)
Egg Curry

Boiled eggs are cooked in a buttery tomato-based sauce in this Punjabi egg masala curry, which follows the same concept of luxurious creaminess. This dish is hearty and delicious. 


  • Cook the eggs until they are hard-cooked, then set them aside. 
  • In a pan, melt 3 tablespoons of butter. Add the ginger-garlic paste and fry the mixture for a few seconds.
  • Fry the onion until it becomes transparent. Add the tomatoes and cook for another 2-3 minutes. Cool the mixture before blending it with the cashew nuts into a smooth paste in a food processor.
  • In a pan, melt 1 tablespoon of butter. Add above prepared blended masala paste, as well as Kashmiri red chili powder, garam masala, and salt. Cook for 2-3 minutes after adding a cup of water. Cook for a minute after adding fresh cream. 
  • Meanwhile, peel the eggs and cook them in hot oil until golden brown on all sides. Cook for a minute after adding the fried eggs to the gravy made in the previous step. Mix in the kasuri methi well.  
  • The delicious egg curry recipe is prepared to be served hot with Indian naan or paratha.

Shorshe Dimer Paturi (Mustard Egg Curry)
Egg Curry

The paturi is a Bengali egg masala recipe that includes meats, veggies, paneer, and even the egg. The protein or primary component is often marinated in a basic spice mixture of mustard, chili, oil, and coconut before being cooked in a banana leaf wrap. Dimer paturi is a delicious delicacy when served hot with steamed rice and fresh green chilies. 


  • Boil the eggs hard, then slice them in the middle but don’t cut them open. 
  • Mix black and yellow mustard, green chilies, garlic, a little oil, 1/2 teaspoon turmeric powder, and 1 teaspoon salt to make a mustard paste.
  • Heat the oil in the kadhai and cook the onions, then add the mustard paste and the eggs. Transfer the contents to a bowl and top with coriander leaves. 
  • Submerge the bowl in a half-filled kadhai of water. In low heat, steam the bowl with the lid for 10-15 minutes. 
  • It’s time to serve your shorshe paturi with steaming hot rice.

Nargisi Kofta Curry Recipe – Spicy Egg Curry
Egg Curry

Nargisi Kofta, an egg masala recipe which is a combo feast made with mutton keema and boiled eggs, is another delicious unique Mughlai cuisine. This delectable curry dish is made with marinated mutton keema wrapped around hard-boiled eggs and simmered in a spicy thick yogurt sauce. Pulao, biryani, or roti/parathas can all be served with it. It’s ideal for parties, weekend dinners, and lunches. 


  • To begin, place the eggs in a pot with some water and bring them to a boil. Remove the outer shelf and set it aside. 
  • To make mutton keema for this egg curry soft and supple, blend it thoroughly in a food processor.
  • Add turmeric, red chili powder, coriander powder, salt, ginger-garlic paste, oil, garam masala powder, and cornflour to a mixing bowl. Using your hands, thoroughly combine the ingredients. 
  • Separate the mixture into four equal portions. Put some oil in your palm and pat one piece of the keema mixture into a chapati shape. 
  • Place a hard-cooked egg in the middle of the flattened keema mixture and cover it with the egg. Do the same with all of the eggs. Set aside for now. 

Gravy Preparation: 
Egg Curry

  • In a large kadhai, heat the oil until it is hot. Combine the dried red chili and bay leaf in a bowl. After a minute of roasting, add the chopped onions. Lightly cook the onions in a pan.
  • Fry for a few minutes with the ginger garlic paste and green chili paste. Combine tomato puree, coriander, cumin, red chili powder, and turmeric powder in a mixing bowl. Fry until the oil separates from the food. 
  • Combine the yogurt and salt in a mixing bowl, then add the masala mixture. Add one cup of warm water and stir thoroughly. Allow it to come to a boil. 
  • When it begins to bubble, slowly add the keema-wrapped egg to the gravy. Allow for 30 to 35 minutes of cooking time. 
  • Check the seasoning after 30-35 minutes, then add garam masala powder and kasuri methi. Serve this delicious egg curry immediately.

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