Best 18 Egg Curry Recipes

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

EGG CURRY

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

INDIAN EGG CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
• Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

EGG AND POTATO CURRY

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
• Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
• Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
• Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

DELHI-STYLE EGG CURRY

Steps:

• Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
• Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
• Toss in the ginger and garlic and continue to stir and fry for a minute.
• Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
• Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
• Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
• When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
• The sauce can be prepared to this stage ahead of time.
• When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
• Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
• Serve as recommended above with parathas or rice.

EASY CHICKEN CURRY EGG ROLLS

Steps:

• Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
• Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
• Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
• Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

EGG CURRY WITH TOMATOES AND CILANTRO

Steps:

• Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
• Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

A VERY ANGLO-INDIAN EGG CURRY

Steps:

• Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
• Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
• Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
• Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
• Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

POTATO AND HARD BOILED EGG CURRY

Steps:

• Bring a pot of water to boil, add the eggs and boil for 10 minutes.
• After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes.
• In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic.
• Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat.
• Peel and chop the eggs into bite sized pieces, and add to the pan and toss again.
• If the spices and butter become to dry to toss the potatoes and eggs with, add 1/4 cup of water or milk to thin it out.
• Add the cilantro and salt to taste, and cook for about a minute longer until all flavors are combined.

NANA'S EGG CURRY AND RICE

Steps:

• Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
• Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
• Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
• Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
• Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
• Preheat oven to 350 degrees F.
• Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

MALABAR EGG COCONUT CURRY

Steps:

• Blend the ingredients starting from coriander powder to water to a smooth paste.
• heat the oil& ghee in a wok add the mustard seeds fry till the seeds splutter.
• add sliced shallots, garlic,slit green chillies& curry leaves.
• saute till shallot is soft.
• now add the blended paste, fry over low heat till oil separates.
• add thin coconut milk& the cut potatoes.
• boil till potatoes are cooked.
• add the hard boiled eggs& thick coconut milk.
• bring to boil stirring constantly.
• remove from heat.
• serve hot.

FRAGRANT EGG CURRY

Steps:

• Place onion, ginger and garlic in a food processor and process to form a paste.
• Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes.
• Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.

EGG AND POTATO CURRY

Steps:

• 1. In a large blender add the oinion, tomatoes, tomato paste, garam masala, turmeric, cumin powder corriander seed powder, crushed red pepper, green chillies, garlic cloves and piece of ginger. Add a bit of water to help it blend. Blend until you get a smooth paste.
• 2. in a deep pan add the oil and let it heat up for a minute on medium high. Add the paste ( be careful the curry may sizzle and pop a bit. Make sure you have the lid handy.) Stir fry for a couple of minutes and then turn to medium heat to let it cook for about 6 minute
• 3. Add potatoes and water and let it cook on low to medium heat. Keep cheking every 10 minutes to see if the potatoes are cooked by taking a knife and inserting it in a piece) .
• 4. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Cook for another 5 minutes. Add water and check to see if salt is according to taste. Add more if needed.
• 5. Best if served with plain white basmati rice.

BROKEN EGG CURRY

Steps:

• Grind ginger and garlic together to make a paste.
• Fry onions in ghee until golden.
• Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
• Add coriander, chiles, salt, and coconut milk.
• Increase the heat.
• Let the curry come to boil.
• Then break the eggs into the curry and do not stir.
• When the eggs set the curry is ready. Serve with rice.

VEGETARIAN INDIAN EGG CURRY

Steps:

• Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
• Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
• Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
• Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.

EGG AND LENTIL CURRY WITH COCONUT AND PICKLED LIME

Steps:

• Peel onion, cut it in half and into thin slices. Set aside.
• Combine chili, garlic, lime pickle, ginger root and lime zest in prep bowl as follows: De-seed and finely chop the chili. Put in a prep bowl. Add peeled, chopped garlic, finely chopped lime pickle, finely grated ginger and lime zest. Add turmeric and fenugreek.
• Shred creamed coconut with a sharp knife and placed in a heatproof 4 cup measuring jug. Cover with boiling water up to 1 pint (570 ml) Stir.
• Heat frying pan over a medium heat. When hot, measure the whole spices (cardamom, cumin, fennel and coriander) into it. Dry roast spices for 2 - 3 minutes, shaking the pan from time to time to toss them around a bit. Don't roast too long. Remove from the heat and put into a mortar. Crush.
• Heat same pan over medium high and add the oil. When hot, add the onions. Brown onions until fairly dark - about 4 minute Add chili etc. from prep bowl, ground roasted spices and coconut water mixture and lentils.
• Cover and simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).
• While lentils are cooking, hard boil eggs. Cool under running cold water. When cool enough to handle, peel under the running water and slice in half.
• When the sauce is ready, season it well with salt and add the lime juice.
• Put the eggs on top of the sauce, and cook covered for a couple of minutes to heat eggs.
• Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.

QUICK EGG CURRY

Steps:

• Peel the onions, cut into quarters and cut into this slices.
• Split the chillies.
• Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
• Stir fry for a minute or two.
• Add in the tomatoes.
• When the tomatoes are nicely cooked add the powder spices.
• Stir fry for another minute or three.
• Add salt and water and bring to boil.
• Adjust the consistency of the gravy to your choice.
• Halve the boiled eggs lengthwise and add to the gravy.
• Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

MALABAR EGG CURRY

Steps:

• 1. IN A LARGE SAUCEPAN OR WOK, HEAT 2 TBSPS OF OIL AND ADD CUMIN SEEDS. ONCE THE SPLUTTER,ADD CHOPPED ONIONS AND SOME SALT. SAUTE ONIONS TILL THEY TURN TRANSLUCENT, ADD CURRY LEAVES,GINGER AND GARLIC AND SAUTE WELL TILL THE ONIONS TURN BROWN(NOT BLACK.TAKE CARE NOT TO BURN THEM).
• 2. ADD CLOVE POWDER,CARDAMOM,MANGO POWDER, CHANA MASALA,RED CHILLI FLAKES,TURMERIC POWDER,BAYLEAVES AND ADD A LITTLE WATER SO THAT THE SPICES DONT BURN.SAUTE THEM FOR APPROX 6-7 MINS. ADD THE TOMATOES,COVER AND LET COOK FOR 10-12 MINS.
• 3. LET THE MIXTURE COOL AND GRIND THE WHOLE MIXTURE INTO A PASTE. TRANSFER THE PASTE TO THE SAME SAUCEPAN OR WOK AND KEEP STIRRING ON MEDIUM FLAME TILL THE CURRY CHANGES COLOUR TO BROWN. THE SMELL CHANGES TO A GOOD AROMATIC CURRY SMELL. KEEP SAUTEING TILL THEN. KEEP ASIDE.
• 4. IN A SAUTE PAN, HEAT 1 TBSP OIL,ADD TURMERIC AND PAPRIKA. ADD THE HARD BOILED EGGS TO IT AND SAUTE IT TILL THE EGGS GET A NICE GOLDEN BROWN COLOUR.
• 5. ADD THE EGGS TO THE CURRY AND SERVE WITH FLATBREAD OR RICE.