As we all know that the egg is a versatile cooking ingredient. Those, who do not eat meat, eat eggs as it offers delicious taste. Undoubtedly, the egg is one of the richest sources having protein in vast amount and that’s why, doctors also suggest to intake it. There are a number of dishes, where the egg is taken as a main ingredient such as, Egg Curry, Omelette, Omelette Curry, Egg Roll, Egg Bhurji and many more.  And, today we are bringing recipe of one dish out of them, which we have mentioned above is “Egg Curry”. It is the perfect side dish, mostly eaten with Chapatti, Bread, or even hot Rice.

If you have unexpected guests at home and you don’t know what to prepare at that time, then Egg Curry will be proven as a better alternative, because it is one of the easiest dishes and hardly takes less than 30 minutes in cooking, so what’s better than this. Egg Curry is the delicious spicy preparation of the eggs with an onion, garlic, ginger and tomato based gravy. It makes an amazing dinner or Sunday brunch when served along with Roti, hot Rice, Raita and Salad. Therefore, we are sharing the simple recipe of Egg Curry so that, you can cook easily at home.

Prepare Egg Curry with step by step instructions:



  • 4 Eggs
  • 1 Bay Leaf (tej patta)
  • 3 Cardamom (ilachi)
  • 3 Cloves (loung)
  • 3 Peppercorns (kali mirch)
  • 4 tbsp Oil
  • 2 tsp Kashmiri Chili Powder
  • 2 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala
  • 2 Tomatoes (grinded to a paste)
  • 2 cups of Water
  • Salt according to taste
  • 1 tbsp Coriander Leaves (finely chopped)

Ingredients that are grinded

  • 2 Onions
  • 1 inch Ginger
  • 5-7 Garlic Cloves
  • ¼ inch Cinnamon
  • 2 Cloves
  • ¾ tsp Fennel (Sauf)

Directions to prepare Egg Curry

  • First of all, boiled the Eggs and keep aside.
  • Add the onion, garlic, ginger, cloves, cinnamon and fennel to the blender and prepare a fine paste of them.
  • Heat oil in a pan or a wok (kadai) and add bay leaves, cardamom, cloves and peppercorns. Stir them properly.
  • Then, add paste and mix well. Allow it to fry over the medium flame, until it turns to brown.
  • Now add Kashmiri chili powder, coriander and turmeric powder. Blend well on the low flame.
  • Pour the tomato puree into it and mix properly.
  • Add salt and stir the mixture over a low/medium flame until the raw flavor diminishes and oil starts coming out. It takes around 10-15 minutes.
  • After that, add water into it and allow to boil. Add garam masala.
  • Sprinkle the chopped coriander leaves over the gravy.
  • Finally, add Eggs in the gravy and stir properly.
  • Egg Curry is ready, serve it with Chapatti or hot Rice.