Egg Curry recipe. Hard-Boiled Eggs are simmered in rich and creamy gravy just the way you would enjoy it in a roadside dhaba. This North Indian egg curry recipe is Super flavourful, 200 calories per serving and perfect weeknight dinner in 20 minutes. It is a dhaba style egg curry but much healthier.
The Masala egg curry recipe is a delicious restaurant-style Indian curry. This is super flavourful and super convenient because these curried eggs can be cooked very quickly at the max it takes 30 Minutes.
Let me assure you this egg curry recipe is a keeper for the times when you are short on time but still want to a delectable and healthy meal. A perfect egg curry recipe for rice, not that I mind eating this with Paratha or chapathi.
“If you know how to make egg curry that is finger licking good you are an accomplished cook”
Accomplished cook or not, but I sure know How to cook egg curry and I can make a mean egg curry, If I may say so!
If you love eggs and dishes made with eggs. Do give try to these dishes, I am sure a few of them can become your favourite too. As far as I am concerned I am a big fan of all of them 🙂
Why We Love This Egg Curry Recipe
- Quick easy and Protein rich gluten-free recipe
- You can serve it with Rice or any other bread of your choice.
- It is a healthier version of Dhaba style curry. It tastes delicious but with lesser fats.
Ingredients For Egg Curry
Eggs: Free-range organic eggs taste best and are a healthy protein source. If you do not have them you can use white eggs.
Fresh Ingredients: Onion, Tomatoes, ginger, green chillies, coriander leaves.
Ghee: For authentic taste use ghee or butter.
Gram flour: or chickpea flour. I roast it before as it brings the authentic dhaba curry texture without cream.
Spices and Seasonings: Turmeric, chilli powder, cumin powder, black pepper powder, garam masala, coriander powder, kasuri methi
Salt to taste
How to Prepare Egg Curry – Step by Step Method
To make this curry with eggs first make boiled eggs. I have already shared the detailed method to make perfect boiled eggs as well as Instant pot boiled eggs, Air Fryer Boiled Eggs. you can use any of that.
The second step is making gravy for eggs. For that, the curry masala is cooked using onions and tomatoes along with spices and aromatics until it is fragrant. Water or milk is added to the cooked masala to make gravy.
The final step is simmering the prepared eggs in the prepared gravy. After a few minutes, the aromatic dhaba style egg curry is ready to be served.
Recipe Notes: How to Make it Healthier
- Some people add cream or cashew paste during the cooking in this rich curry. But if you know me, you know that I don’t like to add too much fat to our everyday cooking. So, I make this healthier version of egg curry with skim milk, which gives it a pretty good taste and keeps it healthy.
- For every day, Egg Curry masala just replace cream with skimmed milk. You will be surprised that just doing this swap will save you 100 calories per serving. So you choose what you want. I use skim milk 97% of the time except for very few times when some get-togethers or special requests to make it rich.
- If I am making rich dhaba style egg masala curry for the party or just for Indulgence, I may add some cream or cashew cream to make gravy richer.
How to Make Best Punjabi Egg Masala Curry
- The key to this Punjabi egg curry recipe is in the cooking the masala. Make sure that you cook the masala properly so it is neither raw nor overcooked and browned. Just stop cooking the masala as soon as it starts to leave the sides of the pan. Overcooking makes the masala taste slightly bitter.
- Keep stirring the masala in the pan, if you feel it is getting too dry and there is a risk of burning you can always add 1-2 tbsp of water and keep it cooking.
Substitutions
- Ghee: If you do not want to use ghee you can substitute with any vegetable oil or butter.
- Eggs: If free range organic eggs are not available you can use regular eggs.
What to Serve with Egg Masala Curry
Egg Curry tastes great with Steamed rice, Jeera rice, paratha, naan or simply great on its own.
Can You Make it Ahead?
Yes you can make it ahead of time and store for 2-3 days in fridge. However It does not freeze well n assembled form. If you want you can make the gravy and freeze it in a freezer proof container. This gravy stores well in the freezer for 2-3 months.
When you are ready, just reheat the gravy and add boiled eggs and simmer them for a few minutes.
More Egg Curry Recipes
- Spicy Kolhapuri Egg Curry / Anda Rasa
- Dimer Dalna – Bengali Egg Curry
- Mumbai Street Style Egg Curry
- Egg Dum Biryani
- Indian Spicy Egg Burji
- South Indian Egg Curry
Watch Egg Curry Recipe in Hindi (Recipe Video )
Egg Masala Curry
Equipment
- Non-Stick Pan (US)
- Wok or Deep pan
Ingredients
- 1 tbsp ghee
- 1 tsp rice bran oil
- 6 eggs boiled
- 2 Onion finely chopped
- 4 Tomatoes blended to puree
- 1 inch ginger piece cut into juliennes
- 2 green chillies slit
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tsp black pepper powder
- 1 tsp garam masala
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri lal mirch powder
- 1 tsp red chilli paste.
- 3-4 tbsp coriander leaves
- 1 tsp kasoori methi
- 1 tbsp gram flour
Instructions
Prepare Hard Boiled Eggs
- First hard boil the eggs. I have shared link for how to boil eggs Pan Method, Instant Pot Boiled eggs in the post above.
- After peeling boiled eggs make 3-4 slits with a knife .
- Heat 1tsp ghee in a pan and add a sprinkle or turmeric and salt.
- In this pan stir the outer surface of eggs by gently cooking them from all sides to make it crispy.
Making Egg Curry
- In the pan add remaining ghee and then add finely chopped onions.
- Saute onion on slow heat till these turns light brown in color.
- When onions are cooked add tomato puree and cook for a few minutes.
- Cook till tomatoes are cooked through and ghee starts to separate. This will take approximately 10 minutes.
- Then add spices and powders, turmeric, red chilli powder, coriander powder, salt, coriander powder, cumin powder, black pepper, garam masala powder, finally red chilli paste and mix well.
- Add roasted gram flour to the pan and stir to combine well.
- Then add 1/2 cups of water and cook the masala till ghee separates from the masala. Add sliced ginger.
- Now add 1 cup water and boil the gravy when it starts to boil reduce it to slow simmer and cook for 3 more minutes. Sprinkle kasoori methi.
- Then add boiled eggs and cook for few more minutes. When done garnish the masala egg curry with fresh coriander and serve.
Its uper recipe I like it
This looks fantastic. Totally mouth-watering!
Hello! As I can see the recipe has been updated, can you tell me where I can find the previous version please? Thank you in advance.
I have added more details about steps but the recipe remains same.