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Easy Peasy Egg Curry

  • 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

Keywords: Egg Curry