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Egg Curry – Simple & Spiced Egg Masala

Egg Curry is a simple yet flavorful North Indian dish where boiled eggs are simmered in an onion-tomato gravy with Indian spices. Quick to make, it’s a weeknight favorite across households.

Nutrition & Benefits:
Eggs are rich in protein, vitamins, and healthy fats, making this curry a wholesome option.

Serving Suggestions & Variations:

  • Best with rice, chapati, or paratha.

  • Add coconut milk for a creamy version.

  • Try “Anda Masala Fry” with shallow-fried boiled eggs.

Cooking Tips:

  • Score eggs lightly so they absorb flavors.

  • Don’t overcook eggs to avoid rubbery texture.

  • Use whole spices for depth of flavor.

FAQs:

  • Can I make Egg Curry vegan? → Replace with tofu or soya chunks.

  • Can I use scrambled eggs? → Yes, for a dhaba-style “bhurji” curry.

  • How do I make it thicker? → Cook gravy longer to reduce water content.

Egg Curry – Simple & Spiced Egg Masala

Egg Curry is a comforting North Indian dish where boiled eggs are simmered in a flavorful onion-tomato gravy with Indian spices. Quick to make, it’s a favorite weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: North Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 6 boiled eggs peeled, slit lightly
  • 2 onions chopped
  • 2 tomatoes chopped
  • 1 tsp ginger-garlic paste
  • 2 green chilies slit
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 2 tbsp oil
  • Fresh coriander for garnish
  • Salt to taste

Method
 

Instructions:
  1. Heat oil, fry boiled eggs lightly until golden, set aside.
  2. In the same pan, sauté onions, chilies, and ginger-garlic paste.
  3. Add tomatoes, turmeric, chili, coriander powder, and salt. Cook until masala thickens.
  4. Add 1½ cups water, simmer for 10 minutes.
  5. Add eggs back into the curry, cook for 5 minutes.
  6. Finish with garam masala and coriander.

Notes

Serving Suggestions:
  • Best served with chapati, paratha, or poori.
  • Pairs equally well with steamed rice or pulao.
  • Add papad and pickle on the side for a complete Indian thali feel.