Egg curry Recipe – Easy and simple Egg Masala Curry


  • Prep Time: 15 mins
  •  Cook Time: 20 mins
  • Serves: 3 – 4


  • Boiled eggs – 6
  • Onion – 2
  • Tomato – 2
  • Ginger – 2 inch (Sliced)
  • Garlic – 10 pods (Sliced)
  • Coriander leaves
  • Salt to taste
  • Required water

   Spice powder:

  • Turmeric powder – 1/2 tsp
  • Chilli powder -3 tsp
  • Coriander powder – 1 tsp
  • Garam Masala -1/2 tsp
  • Asafetida / Hing powder – a pinch

   For the seasoning:

  • Oil – 1 tbsp
  • Mustards – 1 tsp
  • Urad dal – 1 tsp
  • Cumin seeds – 1 tsp
  • Curry leaves – few


  • Hard boil the eggs and discard the shell
  • Meanwhile, Finely chop Onions and tomatoes


  • Heat oil, add mustards, urad dal , cumin seeds and few curry leaves. When it sizzles, add ginger, garlic and finely chopped onions and fry it with little salt till they turn slightly brown.
  • Then add spice powders – turmeric powder, chilli powder, coriander powder, garam masala, and little asafetida / Perungayam thool.
  • Add little water to prevent the masalas from burning.
  • Next add in finely chopped tomato and cook until everything turns into a paste.
  • Once the tomatoes are nice and soft add enough water and let it cook for some time.
  • Once the entire gravy comes to a boil add in the boiled eggs and let it cook for 5 minutes with lid closed and 5 more minutes without lid.
  • If you need it thicker, let boil it in a medium flame for another 10 mins. But keep stirring to avoid burnt
  • Garnish with coriander leaves

Delicious Egg Curry is ready.

Serve with chapatti, naan or any Indian Bread, rice varieties, dosa, or you can also use it as a stuffing for chapatti rolls or sandwiches.


  • Hard boil the eggs perfectly
  • You can also use ginger garlic paste instead of chopped ginger garlic
  • Adjust chili powder as you need. Two green chili can also be added
  • Consistency of the gravy is up to you and add water accordingly