Egg Curry is Indian Punjabi dish. Boiled eggs are cooked in gravy with spices.

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  • 4 Servings
  • 10m Prep Time
  • 15m Cook Time
  • 25m Ready In


  • 4-5 Eggs
  • 1green chillies
  • 1/2 tbsp cumin
  • 1/4 tbsp turmeric
  • 1/2 tbsp red chili powder
  • Salt (as needed)
  • 1 tomato
  • 1 cup coriander leaves
  • 5-6 curry leaves
  • 1 Onion/ Spring onion
  • 1 tbasp chopped garlic and ginger
  • Vegetable oil
  • Garam masala
  • Dhaniya powder
  • 1 Tej patta(Bay leaf)


  • Boil eggs in water (add t/2 tbsp salt to water), Peel and keep aside in a bowl.
  • Take chopped garlic, ginger, cumin, green chilly in a bowl and make a thick paste.
  • Also make paste of 1 onion.
  • In a pan, heat 1/2 tbsp oil and shallow fry eggs and keep aside.
  • Add more oil as needed in pan and let it heat.
  • Add curry leaves, chopped onion, cumin, Tej patta and let it fry.
  • Add ginger garlic paste and onion paste, mix it well and let it cook for 1/2 min.
  • Add pinch of turmeric, Salt , 1/2 tbsp chilly powder and mix it well.
  • Add 1 tbsp garam masala and chopped tomatoes. Let it cook for a min to form gravy base.
  • Put fried eggs in pan and make fine cut to it with the help of knife so that all the mixture flavour can get into eggs.
  • Cover the pan and let it cook for 2 mins.
  • Add water as needed (as per the choice) and let it cook for 5 min.
  • Once cooked, Garnish it with coriander, And the delicious Egg Curry is ready to have with chapati/roti/rice.

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