Egg Curry recipe

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2 tablespoons vegetable oil
1 onion, sliced
1 teaspoon garlic paste
½ teaspoon ginger paste
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon chile powder
¼ teaspoon ground black pepper
¼ cup tomato puree
1 ¼ cups water
1 tablespoon vinegar
salt to taste
4 hard-boiled eggs, halved

Nutrition Info

337.6 calories
carbohydrate: 11.7 g
cholesterol: 424 mg
fat: 25.2 g
fiber: 3.4 g
protein: 14.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 463.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -


  1. Heat oil in a large pot over medium heat. Add onion, cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper, cook until fragrant, about 1 minute. Add tomato puree, cook until curry thickens, about 4 minutes.

  2. Pour water into the pot, bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot, cook until flavors combine, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

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