Egg Curry | How to make Egg Curry

By Anjali Purandare  |  24th Jul 2016  |  
4.8 from 2 reviews Rate It!
  • Photo of Egg Curry by Anjali Purandare at BetterButter
  • Prep Time


  • Cook Time


    1 /4Hours
  • Serves





About Egg Curry Recipe

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with roti, bread or garma garam rice.

Egg Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Egg Curry is just mouth-watering. This amazing recipe is provided by Anjali Purandare. Be it kids or adults, no one can resist this delicious dish. How to make Egg Curry is a question which arises in people's mind quite often. So, this simple step by step Egg Curry recipe by Anjali Purandare. Egg Curry can even be tried by beginners. A few secret ingredients in Egg Curry just makes it the way it is served in restaurants. Egg Curry can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Egg Curry.

Egg Curry

Ingredients to make Egg Curry

  • 4 Hard Boiled Eggs
  • 1 Cup Dry Shredded coconut
  • 1/2 Cup coriander Leaves
  • 1 tbsp cumin Seeds
  • 2 Inch Long Cinamon Stick (dalchini)
  • 1 tbsp ginger Garlic Paste
  • 1 green chilly
  • 2 Medium Sized onion finely chopped
  • 1 Medium Sized tomato finely chopped
  • 1 tbsp red chilly Powder
  • 2 tbsp coriander Powder
  • 4 tspn chicken or Mutton Masala of your choice
  • 1/2 lemon Wedge
  • salt to taste
  • 2 tbsp oil

How to make Egg Curry

  1. Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.
  2. Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.
  3. Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.
  4. Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.
  5. Once onion and tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4 cup of water. Mix well.
  6. Cook till oil starts separating from the coconut paste mixture. Now add red chilli powder, coriander powder, chicken or mutton masala and salt. Mix well.
  7. Check for seasoning at this stage. Add 3 cups of water or as per your preference depending on how much thick curry you require.
  8. Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add in the hard boiled eggs.
  9. (If you want you can slit the eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can seep into it).
  10. Let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.
  11. Egg Curry is ready!
  12. Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread. While serving squeeze little lemon juice in the egg curry.

Reviews for Egg Curry (2)

Poonam Agarwala year ago

It tastes awesome!!!

Payal Singh2 years ago


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