Egg Curry

Egg Curry is one of dishes that is ideal when you are bored of either too many non-veg or too-many veg dishes. This is spicy and a delight for egg lovers. Preparation is comparatively easy too.


* 2 boiled eggs
* 1 potato
* whole cumin seeds
* 1 whole red chilli
* 2 tej patta (Bay Leaves)
* 1 big chopped onion
* 2 green chilli
* 1/2 teaspoon cumin powder
* 1/2 teaspoon coriander powder
* 1/4 teaspoon red chilli powder
* 1 teaspoon garam masala powder
* 1/2 turmeric powder
* 1/2 teaspoon ginger and garlic paste
* Vegetable oil
* Salt

Preparation time: 10 mins

Cooking Time: 25 mins

Serves: 2


  1. Boil 2 eggs, remove the hard shell. Then take the knife and slightly cut in the middle of the eggs, but do not cut it into half. Just a quarter inch deep cut will serve the purpose (to let the spice go inside during cooking). Mix very little turmeric powder and salt on the surface of the eggs and keep aside.

  2. Take 1 potato, peel off the skin and cut it into 4 equal parts. Mix very little turmeric powder and salt.

  3. Take a non-stick kadhai put 1 cup of vegetable oil and heat for 4 mins. Fry the potato until it becomes golden brown.

  4. In the same vegetable oil fry the eggs (step 1) till golden brown and keep aside.

  5. In another pan add 2 tablespoons of vegetable oil and heat it. put a pinch of whole cumin seeds, 1 whole red chilli, 2 tej patta (Bay Leaves) and stir for 1 min.

  6. Put 1 big chopped onion, 2 green chilli and fry till it is half tender. Now add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder,1teaspoon garam masala powder, 1/2 turmeric powder, 1/2 teaspoon ginger and garlic paste, salt totaste and little water and fry the masala until oil comes out of it.

  7. Put 2 teaspoons of tomato puree and stir for 2 mins, then add fried potato and eggs into the masala(step 6) add 1 cup of water and boil it for 2 mins.

Egg Curry is ready to serve with Rice or Pulao for lunch or dinner.