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Egg Curry

Preparation Time: 10 min. Cooking Time: 30 min. Serves 4


6 Eggs Boiled and Peeled

1 Onion Very Finely Chopped (preferably Indian Onions)

¾ cup Fresh Tomato Puree Coarsely Grind

2 tbsp Coriander Leaves Finely Chopped

1 tbsp Ginger Paste

2½ tbsp Oil

1 Dry Red Chillies

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

½ tsp Red Chilli Powder

½ tsp Coriander-Cumin Powder (Dhana Jiru)

½ tsp Black Pepper Powder

1 tbsp Mild Curry Powder

¼ tsp Garam Masala Powder

¼ tsp Raw Honey

Salt to taste


  1. Boil and Peeled the eggs, heat 1 tbsp oil in a pan, fry the eggs in oil by adding ½ tsp turmeric and red chilli powder and sauté for a minute or two, stirring continuously until lightly golden; cut them in halves and set aside.

  2. Heat the rest of the oil in a pan by adding the dry red chilli; once hot, add the cumin seeds, asafoetida and onions, and cook until light brown.

  3. Add the turmeric powder, red chilli powder, coriander-cumin powder, black pepper powder, mild curry powder, garam masala powder, and sauté for a minute.

  4. Add the fresh tomato puree and ginger paste, cook the tomatoes until the pan leaves the oil, add ⅓ a cup of water, mix well, bring to a boil, then simmer on low heat for 5-6 minutes, occasionally stirring.

  5. Now combine the eggs with the gravy and mix slowly; simmer for 3-4 minutes, occasionally stirring.

  • Garnish with coriander leaves and serve hot with tandoori naan, rotli or steamed rice.


Before you add the eggs, check if you need more water; add about ⅛ to ¼ cup, but I keep the gravy on the thicker side.

Egg Curry | The Rasoi Recipes
Egg Curry | The Rasoi Recipes


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