Egg Curry
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
This egg curry is flavorful and fresh from fried Indian spices and seasonal tomatoes and eggs.
  • 3 eggs, hard-boiled and cut in half
  • 2 tablespoon ghee or vegetable oil
  • ½ teaspoon mustard seeds
  • pinch of asafetida/hing
  • ½ teaspoon cumin seeds
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 2 large tomatoes, chopped
  • ½ teaspoon garam masala
  • 1 teaspoon coriander powder
  • ¼ teaspoon chili powder
  • ⅓ teaspoon turmeric powder
  • ½ teaspoon amchoor powder (dried mango powder) - optional
  • 1 tablespoon Greek yogurt
  • salt
  • cilantro for garnish
  1. Hard boil 3 eggs, peel, cut in half and set aside.
  2. Heat ghee or oil in a pan under medium heat.
  3. Add in mustard seeds, asafetida/hing and cumin seeds.
  4. When the mustard seeds start to pop, add in the onions and cook until they are translucent and fragrant.
  5. Add in the garlic and ginger and stir them around. Fry for 30 seconds (you should be able to smell the garlic).
  6. Add in the tomatoes and mix up well and mash them down a bit.
  7. Then add in the garam masala, coriander powder, chili powder and turmeric.
  8. When the mixture starts to bubble a little, turn the heat down so it is simmering.
  9. Simmer the mixture until the tomatoes break down and becomes a pulpy sauce ~ 6-7 minutes.
  10. Add in the amchoor and mix. This is an optional ingredient that adds a nice sour taste to the dish.
  11. Mix a tablespoon of Greek yogurt in very well and add salt to taste.
  12. At this point, you can drop the eggs in gently and spoon the gravy over them.
  13. Simmer with eggs for 2 minutes.
  14. Turn off the heat and garnish with chopped cilantro.
Recipe by Honest Cooking at