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The egg curry garnished with coriander and served with rice.

Egg Curry: My Nana's Recipe

Easy recipe for someone who loves Indian food. For this curry, boiled eggs are simmered in a spicy onion and tomato gravy. It makes for an easy weeknight dinner or a great Sunday lunch.
Course Main Course
Cuisine Indian
Diet Gluten Free
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 Portions
Calories 346kcal
Author Richa



  • 2 Onions cut into chunks
  • 1 teaspoon Garlic chopped, or 3 cloves
  • 1 teaspoon Ginger chopped, or ½ inch piece
  • 2 Green Chillies finely chopped
  • ¼ Cup Coriander leaves 15 grams


  • 2 tablespoons Ghee or Butter
  • 1 tablespoon Oil
  • 1 teaspoon Cumin Seeds
  • 2 Cloves
  • 1 Bay Leaf
  • 1 Cinnamon small Stick
  • 2 Pods Cardamom Green
  • 3 Tomatoes finely chopped
  • ½ teaspoon Chili powder
  • 1 teaspoon Coriander Powder heaping
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Garam Masala Powder
  • 1 teaspoon Tomato Ketchup
  • 1 teaspoon Salt to taste
  • 2 teaspoons Coriander Leaves Chopped


  • ¼ Teaspoon Turmeric Powder
  • ¼ Teaspoon Salt
  • 5 Eggs Hard boiled and peeled
  • 1 Teaspoon Oil



  • Grind onions, garlic, ginger, green chillies and coriander leaves to a fine paste. Keep aside.


  • Heat ghee in a heavy bottomed pan or Kadhai. Add cumin seeds, bay leaf, cinnamon, cloves and cardamom to it.
  • Once they start to splutter, add the onion paste and cook till the oil starts to separate and colour changes to golden brown.
  • Add tomatoes, chili, coriander, turmeric powder and salt. Cook till the tomatoes look like they've melted into the gravy. Add half a cup of water and simmer for 10 minutes.
  • Add garam masala powder, ketchup and coriander leaves and cook for another 2 minutes.
  • At this stage, you can add the tempered eggs and serve the gravy as is.
    But I like to fish out the whole spices (bay leaf, cinnamon, cardamom and cloves) and pulse the gravy in a mixer grinder 4-5 times so that the gravy becomes slightly smooth. This step is completely optional and depends on whether you like your gravy chunky or smooth.
  • Garnish with some more chopped coriander and serve hot with rice or chapatis.

Egg Tempering

  • Make a slit along the length of the egg as shown in the video. Toss it with salt and turmeric powder. Set aside.
  • Heat 1 teaspoon oil in a pan and add eggs. Saute for 2 minutes and turn off the flame and add to gravy.


If you wish, you can pan fry the egg before adding it to the curry. This adds a nice crispy layer to the egg.
Garam Masala flavour varies from household to household, so please adjust the quantity accordingly.
You can use the curry as a base and substitute boiled eggs for boiled veggies like potatoes, beans and carrot or even add chicken while cooking the curry.  


Calories: 346kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 284mg | Sodium: 124mg | Potassium: 874mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2470IU | Vitamin C: 99mg | Calcium: 129mg | Iron: 4mg