Easy Egg Curry Recipe in Indian Dhaba Style

Egg Curry is a cherished masterpiece of Indian cuisine. Brimming with taste, this budget-friendly yet delightfully appetizing dish transforms four hard-boiled eggs and hearty potatoes into a fulfilling feast for two. Each bite bursts with a spectacular fusion of succulent tomatoes, gleaming golden turmeric, fragrant garlic, and zesty ginger, creating an irresistible and delectable curry.

Decoding the Delight of Egg Curry

Egg curry served with rice and onion on the side

Egg curry, a deliciously satisfying Indian dish featuring curried eggs, is easy on the pocketbook while delighting the senses. Though there are countless ways to prepare it, this cherished recipe—passed down from my mother—holds a special place in my heart. For even on her most exhausting days, her egg curry never failed to bring a smile to our faces.

Whipping up this gluten-free and dairy-free curry is a breeze, using just a few basic ingredients. The recipe is effortlessly adaptable—whether doubling or tripling—to suit any family size. For the perfect accompaniment, serve this scrumptious curry alongside rice or flatbreads and savor the delectable experience.

Ingredients For Egg Curry

Spices and ingredients set on a wooden plate


You can use white eggs, brown eggs, or organic eggs, they all work splendidly. Just remember, hard-boiled eggs are essential for this delightful dish


As with most Indian curries, onions play a crucial role in this enticing dish. Feel free to use white, red, or yellow onions – simply choose whatever is readily accessible in your area

Ginger & Garlic

These delicious duos reign as the star ingredients in the recipe, providing a fragrant, aromatic backbone to the dish.


This flavorsome curry calls for a basic sprinkling of Indian spices such as cumin, coriander, turmeric, chili powder, and the warming garam masala. I’ve incorporated a pinch of allspice for an extra kick, but feel free to consider this as an optional addition.


You have the flexibility to choose between canned tomato puree or freshly pureed tomatoes for this recipe. You can also swap in tomato paste for tomato puree if it suits your preference. However, do monitor the sodium levels if opting for canned versions. For a healthier choice, try going for the ‘no salt’ variant when available. 


Potatoes contribute both texture and taste to the egg curry, enhancing its appeal. Don’t hesitate to include quartered potatoes to elevate the overall experience.


In this recipe, I’ve chosen to use avocado oil. However, my mother used to traditionally prepare it with mustard oil.

Coriander Leaves

Adorn your curry with a liberal sprinkle of fresh coriander leaves for garnish. However, if coriander leaves aren’t to your liking, feel free to omit them. 

How To Prepare Egg Curry?

1. First, hard boil the eggs.

2. Then, apply turmeric and salt to the eggs and shallow fry the eggs till it turns red. Keep the fried eggs aside while preparing the curry.

3. If using potatoes, shallow fry them in the same pan and set them aside.

4. Heat the oil and saute the garlic and onion over medium heat. Cook for 2 minutes or till it turns slightly brown.

5. Add the turmeric powder, chili powder, salt, allspice, cumin, and coriander powders, if using. Cook for a minute. If you need to add a little more oil, do so; otherwise, the spices will stick. You could also try sprinkling a little water to add moisture.

6. Add the tomatoes within a minute so that the spices don’t burn. 

Tomatoes and onions sauteed in spices

7. Mix in the sautéed potatoes thoroughly. To prevent spices from burning, reduce the heat from medium to medium-low. Some pots cook quickly, so keep the heat on medium-low in those cases.

8. Bring the water and the sautéed eggs to a boil. Prick the eggs all over with a fork. Then, cover and cook until the potatoes are tender. 

9. Remove from heat and sprinkle with garam masala. Garnish with coriander leaves. Cover for 3 minutes to allow the garam masala to absorb. 

Serve with rice or flatbreads, and enjoy.

Egg curry in a bowl with cilantro on top

Some Expert Tips For Preparing Egg Curry

1. You can skip frying the eggs and just add them to the curry.

2. You can make the gravy thin, semi-thick, or dry.

3. Add cashew, almond, or poppy seed paste to the curry to make it richer. Heavy cream can be added at the end of the cooking process.

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Egg Curry Recipe

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  • Author: Mish
  • Total Time: 45 mins
  • Yield: 3 1x


Indulge in a spice-infused symphony with our Egg Curry, where perfectly boiled eggs are simmered in a fragrant blend of aromatic spices.


  • 6 eggs (hardboiled)
  • 1 medium onion chopped fine or minced
  • 1 teaspoon minced ginger
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon Allspice (optional)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (use Kashmiri chili if you don’t want it too spicy. It adds a lovely color too)
  • 2 teaspoons tomato paste.
  • 1 teaspoon salt
  • 1 medium potato quartered (optional)
  • 1/2 teaspoon garam masala 
  •  3 tablespoons cooking oil ( I use avocado oil)
  • 2 cups water
  • A small handful coriander leaves (cilantro) for garnishing


  1. Hard boil the eggs.
  2. Apply turmeric and salt to the eggs and make sure they are coated well.
  3. Shallow fry the eggs using 1 tablespoon oil. They will turn red in color. Keep aside.
  4. In the same pan pour the remaining oil, and shallow fry the potatoes, if using. Keep aside.
  5. Add the garlic and onion to the oil and keep the heat to medium. Saute for 2 minutes. It will brown slightly.
  6. Add the turmeric powder, chili powder, salt, and allspice if using, as well as cumin and coriander powders. Saute for a minute.
  7. If you need to add a bit more oil do so or the spices may stick. You may also sprinkle some water if the spices start catching.
  8. Now add tomato paste. Incorporate with the spices by stirring.
  9. Next, add the sauteed potatoes and mix. Adjust the heat from medium to medium-low so the spices don’t burn.
  10. Prick the eggs with a fork gently. Add the water and the sauteed eggs to the pan and bring to a boil. 
  11. Now cover and cook on low till the potatoes are done.
  12. You’ll have to check but I’d say about 10 minutes or so. (Without potatoes, 5 minutes).
  13. Sprinkle the garam masala on top and turn off the heat.
  14. Garnish with chopped coriander.
  15. Keep the pan covered for 2 minutes to let the garam masala blend in.
  16. Serve and enjoy!


  1. Some pots cook fast so heat should be kept at medium-low in those cases
  2. You can omit the step of frying eggs and add hardboiled eggs to the curry.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
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