Egg curry

Cooking time: 15 min. / 15 min.Difficulty: easy


Egg curry was my very first dish in India. I recall the picture with all the details. The food was delicious, 10 locals where looking at me like at a sacred picture, they were nodding their heads from side to side, smiling and the room was filled with the amazing smell of masala tea.


Heat up oil in a pan, add cumin seeds, garlic and ginger. In less than a minute add curry leaves, onion and green chilies. Fry 3 minutes.

Add tomatoes, turmeric and salt to taste. In 2-3 minutes add chili powder and coriander powder.

In 3 more minutes add garam masala, stir. Pour in some water, just a little bit more that volume of the mix in pan. Stir well.

Add cilantro, saute about 7 minutes.

Put eggs into the sauce, warm up and serve. 


To buy curry leaves USUK, Europe, garam masala USUK, Europe, Indian crockery USUK, Europe, Indian pan kadai USUK, Europe, rice cooker USUK, Europe

Video recipe

Egg curry

Video contains subtitles.


For 4 portions:

  • 4 hard boiled eggs
  • 1/2 tsp cumin seeds
  • 4 cloves garlic crushed
  • 1 cm fresh ginger crushed
  • 10-20 curry leaves
  • 2 red onions finely chopped
  • 1-2 green chilies halved
  • 2 tomatoes chopped
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • handful chopped cilantro
  • 1/2 tsp garam masala
  • 2 tbs coconut or vegetable oil

Side dish:

Authentic tools needed:

  • kadai pan
  • rice cooker