Egg Curry Recipe: Easy Restaurant-Style Method at Home

By Hotel Prince, ShahadaUpdated 4 November 20262 min read

A simple dhaba-style egg curry with boiled eggs in an onion-tomato masala is quick, filling and perfect for a weeknight.

• Prep10 min
• Cook25 min
• Serves3
• TypeNon-veg

Ingredients

• 6 eggs, boiled and peeled
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder, 1 tsp chilli powder, 1/2 tsp turmeric
• 1/2 tsp garam masala
• 3 tbsp oil, salt, coriander

Method

1. Make light slits on the boiled eggs and fry them in a little oil with turmeric until lightly golden. Keep aside.
2. In the same pan, fry the onions until brown. Add ginger-garlic paste.
3. Add the tomato puree and all dry spices. Cook until oil separates.
4. Add 1 cup water and bring to a boil.
5. Add the eggs and simmer for 7 to 8 minutes.
6. Finish with garam masala and fresh coriander.

Tips for the best result

• Frying the eggs first stops them becoming rubbery.
• Add coconut milk for a South Indian style.
• Serve with jeera rice or paratha.

Frequently asked questions