Quick Egg Curry | How to make Quick Egg Curry

By Suganya Hariharan  |  11th Oct 2016  |  
4.5 from 2 reviews Rate It!
  • Quick Egg Curry, How to make Quick Egg Curry
Quick Egg Curryby Suganya Hariharan
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

478

2

About Quick Egg Curry Recipe

Eggs simmered in spicy & delicious Indian gravy.

Quick Egg Curry is one dish which makes its accompaniments tastier. With the right mix of flavours, Quick Egg Curry has always been everyone's favourite. This recipe by Suganya Hariharan is the perfect one to try at home for your family. The Quick Egg Curry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Quick Egg Curry is 5 minutes and the time taken for cooking is 15 minutes. This is recipe of Quick Egg Curry is perfect to serve 2 people. Quick Egg Curry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Quick Egg Curry. So do try it next time and share your experience of cooking Quick Egg Curry by commenting on this page below!

Quick Egg Curry

Ingredients to make Quick Egg Curry

  • eggs - 4
  • oil - 2 tbsp
  • cumin Seeds/ Jeera - 1 tsp
  • red chilli - 2, Broken
  • curry leaves - 1 sprig
  • garlic - 4, very finely chopped
  • ginger - 1/2 inch, finely chopped
  • Green chilli - 1, small, finely chopped
  • onion - 1 big or 1 cup, very finely chopped
  • tomato - 2 small, or 1 cup, very finely chopped
  • turmeric powder - ¼ tsp
  • red chilli powder - 1 tsp
  • coriander powder - 1 tsp
  • cumin powder - 1 tsp
  • pepper powder - 1 tsp
  • fennel powder - 1 tsp
  • Garam masala - ¼ tsp
  • salt - about 1 tbsp (as per your taste)
  • coriander leaves - 1 tbsp, finely chopped, for garnishing

How to make Quick Egg Curry

  1. Hard boil the eggs by boiling the eggs – Boil water, add a tsp. of salt, add eggs and cook for 10 mins on medium flame. Once done, add them to cold water and set aside for 5 mins, make a small crack using a knife.
  2. Heat oil in a pan; add hing, broken red chilli and jeera and sauté for few seconds. Add chopped onion, curry leaves, chopped ginger and chopped green chilli, chopped garlic and sauté till onion becomes translucent and golden brown.
  3. Now add the chilli powder, coriander powder, cumin powder, pepper powder, garam masala and mix well. Saute it well for 2-3 minutes to raw masala. Now add the eggs and then add ½ cup of water and boil on medium flame closed for 2-3 minutes.
  4. It will reduce into an onion tomato pasty consistency and will ooze out oil on sides.
  5. Finish with coriander leaves and serve it hot!

Reviews for Quick Egg Curry (2)

natasha sampath2 years ago

Tried this last night and my hubby just loved it.
Reply

Bishal Sika2 years ago

Ohhh egg...... My fav.
Reply

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