Quick Egg Curry Indian
Recipe type: meals, egg recipes
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 4 eggs
  • 4 dried red chilies
  • 1 tbsp oil
  • 10 to 12 curry leaves
  • ½ t/s mustard seed
  • ½ t/s urad dal (split gram)
  • ½ tbsp cumin seed (jeera)
  • 1 tbsp caraway seed (shahi jeera)
  • a pinch of asofoetida (hing)
  • ½ t/s fenugreek seed
  • 2 to 3 tomatoes chopped into chunks (use 2 if tomatoes are big sized)
  • 2 onion medium sized chopped into chunks
  • 2 tbsp ginger-garlic paste
  • 1 cup water Or as consistency required
  • ½ t/s turmeric powder
  • 1.5 tbsp garam masala powder
  • 1.5 tbsp kitchen king masala
  • 1 tbsp coriander seed powder
  • 3 whole green chilies slit from center
  • 2 tbsp red chili powder
  • 1 tbsp biryani masala powder
  • 1 tbsp cumin seed powder
  • 1 tbsp fennel seed powder
  • 1 t/s sugar
  • few coriander leaves for garnishing
  • salt as per taste
  • 2 boiled eggs for garnishing (optional)
How to make the recipe?
  1. Keep all the spices handy. Combine tomatoes, onion and ginger-garlic paste into a processor. Grind until smooth mixture is formed. Add little water if required.
  2. Take a vessel add oil place on medium heat. Once oil is hot reduce the temperature. Now add mustard seed, fenugreek seed, urad dal, curry leaves, dried red chilies, asofoetida, cumin seed, caraway seed and sugar. Saute all nicely on low fire for a minute.
  3. Once they are crackling add the grounded paste. Keep stirring and saute for 3 to 4 mins. The mixture will start thickening add water to it.
  4. Add all the spices from number 15 to 23. Stir all nicely. It's time to add the eggs. Just break the egg one by one into the gravy and keep some space between them. Please refrain from stirring. Cover with a lid for 4 to 5 mins on medium heat. Allow the eggs to cook.
  5. Once the eggs are cooked add salt. Check the taste add if spice Or salt if required. Now cook for another 2 to 3 mins. Switch off the gas cover with a lid.
  6. Garnish with coriander leaves and slices of boiled egg. Serve hot with steamed rice.
1. While you add eggs it's important you keep some space between the eggs. 2. Also it's crucial you don't stir in between else you will have scrambled eggs. Once the eggs are cooked then you can stir but gently.
3. If you garnish your curry with slices of boiled eggs it looks presentable and 4. your kids, family will love them.
5. You can alter the spices as per your preference.
6. You could add boiled eggs if you wish to. While boiling eggs just add a t/s of salt Or vinegar this helps the egg shells not to crack.
Nutrition Information
Serving size: 2 to 3 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/quick-egg-curry-indian/