Punjabi Egg Curry | My Heart Beets

Egg Curry Recipe: How To Make Egg Curry

It is insane how vegetarians and non-vegetarians are divided into two different groups but what reunites them is one thing called Egg, unless you’re allergic to it, then you may not. Well, in my case, its true, I am allergic to eggs. Though that does not mean I do not like cooking egg recipes for my family. I took pride in preparing a dish and didn’t even taste a bit that turns out so well for everyone on the dinner table.
Sometimes, when there is nothing new to eat, for everybody is bored with the regular menu specials, I go ahead and cook egg curry for everyone. Egg curry recipe might not appeal as something very special to my family, but it does satisfy hunger at the dinner pretty nicely.

So today I am about to share with you my another favorite called, Egg curry recipe. This is recipe especially to be on the sides of the dinner table.

The best thing about egg curry recipe is that it is easy to follow and you do not have to be perfect at it, like paneer bhurji. It is especially suitable for bachelors or students living away from home.

Egg curry

Egg curry is boiled and peeled eggs cooked in authentic Indian style curry, served with hot chapatis or steamed rice on the side.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 423 kcal


  • 4-5 eggs
  • 2 Onions
  • 2 Tomatoes
  • 3-4 Green chilies
  • 4 tbsp Edible Oil
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp cumin seeds
  • as required Salt
  • 1 tsp Red chili Powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 tsp Degi mirch Powder
  • 1 tsp Garam masala powder
  • Handful Chopped Coriander leaves


  • First of all, boil the eggs and peel them carefully, keep them aside.
  • Now, take a pan, or a kadai and heat it up nice. Add some edible oil into it and let it heat up. In the meanwhile, chop some onion, tomatoes and green chilies as well.
  • Now, in the hot oil, add cumin seeds and let it cook for about 10 seconds. After that, add in the chopped onions and fry it till very light brown. I don't like translucent onion in any gravy or curry dish.
  • Once the onions are nicely brown, go ahead and add in the ginger - garlic paste and toss gently. But, do not wait too long, or else onions will get burnt right in front of you.
  • Now, it is time to add in chopped tomatoes and chopped green chilies. Give it a right mix. At this time add required salt, it helps to mush up the tomatoes faster.
  • After about 5 minutes or so, add all the powdered masalas(spices) like red chili powder, turmeric powder, coriander powder, garam masala powder, Degi mirch powder and mix it all.
  • Pour in a little water once you have added all the masalas in the pan. This way the curry will be saved from burning. Let the water get soaked in the masala, and let the curry cook for about another 5 minutes or so. It will not take too long for you to cook this curry.
  • Now, take the boiled eggs, either you can cut it into halves or add them like that only. Stir carefully and try not to break the eggs or scramble them. Just be gentle.
  • Now, throw in some freshly chopped coriander. Serve it hot with some Rotis (Indian Bread) or Steamed Rice.



When you are sick of vegetables, egg curry is a comforting meal to make. 
Keyword curry

How to Make Egg Curry

Punjabi Egg Curry | My Heart Beets

When you are sick of vegetables, egg curry is a comforting meal to make. This recipe uses eggs, garlic and spices to enhance the flavor. It can be served with rice or paratha. Before you start cooking, make sure you have all the ingredients ready. Start by heating oil in a wok. Add cloves, peppercorn, cumin seeds, and mustard seeds. Wait for the mustard seeds to pop, then add the onions and cook for another 2-3 minutes. Once the onions are translucent, add the garlic, ginger, and green chili.

If you are not a fan of red peppers, you can substitute the cayenne pepper with paprika. Kasuri Methi, also known as fenugreek, is also an excellent substitute. You can also substitute curry powder with garam masala or coconut yogurt for the ghee. Once cooked, the curry can be kept in the refrigerator for three to four days. If you want a low-carb option, you can also use cauliflower rice.

Egg Curry Recipe: How to Make Egg Curry Recipe | Homemade Egg Curry Recipe - Times Food

To make the curry more flavorful, add a few more ingredients to it. Usually, this dish has coconut milk, and that can be thinned with water. You can also use coconut milk instead of cream. Just make sure to add a few tbsp of coconut milk to the pan. If you have more than one type of egg, you may want to add a few tablespoons of coconut milk. It will thicken the curry a little.

Egg Curry can be served with rice or roti. It is a great meal for any day of the week, whether for breakfast or for dinner. The eggs cook in the gravy for about three to four minutes. Then, you can add chopped coriander leaves and kasuri methi. If you have leftovers, you can serve this dish with rice. A little extra chopped cilantro and mint leaves will add even more flavor.

Another delicious way to make egg curry is by using leftover eggs. Rather than throwing them away, you can boil them and use them for other dishes. One such dish is Egg Masala Curry. The egg is cooked in a spicy masala sauce, giving it a tangy, flavorful taste. Egg Curry can be a great way to use up any extra eggs you may have gathered at a party or cook up some for a party.

Once the onion and garlic have been cooked, add the spices and tomato paste. Cook until the spices have absorbed some of the fat from the onions. Next, add the tomatoes and tomato puree. Stir the mixture for five to six minutes before adding the eggs. Cook for another three to four minutes, then add the chopped coriander leaves. Sprinkle with salt to taste. Serve hot or cold. If you want to serve this dish for breakfast or as a snack, this is a great meal!

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