Indian egg curry

Indian egg curry


1 person made this

About this recipe: This vegetarian tomato and egg curry is flavoured with ginger, garlic, chilli, cumin and coriander. It is an easy weeknight Indian meal that's ready in just over 30 minutes. Serve hot with naan bread.

Evelyn Addison

Serves: 4 

  • 2 teaspoons vegetable oil, or more to taste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seed
  • 1 onion, chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chilli powder, or more to taste
  • 4 tomatoes, chopped
  • 250ml water
  • 6 hard-boiled eggs, peeled, or more
  • salt to taste
  • freshly chopped coriander leaves to serve (optional)

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste and chilli powder; cook until fragrant, about 1 minute.
  2. Stir tomatoes into the pan. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to the boil. Add eggs; cook until flavours combine, about 2 minutes. Season curry with salt and remove from heat. Garnish with freshly chopped coriander leaves if desired.

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