Spicy Egg Curry

Egg curry with a rich delicious onion tomato gravy is easy to make and best pairs with rice or paratha(flatbread).

Course Side Dish

Cuisine Indian

Prep Time 15

Cook Time 20

Servings servings

Calories 346kcal

In a pan cover eggs with cold water. Let it come to a boil. Cook eggs 10 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel.
Toss peeled boiled eggs in 1/4 each of salt, turmeric, and chili powder.
Heat 1 tablespoon oil in a pan. When the oil is hot, add eggs to the pan. Toss in medium-hot until you see small brown blisters. Remove and keep aside.
To the same pan add rest of the oil and butter. When hot add dry red chili and saute for 30 seconds until smokey.
Add chopped onion, saute for 3-4 minutes. The onion will soften and start to brown.
Add ginger-garlic paste. Saute for a minute, stirring in between.
When there is no raw smell of ginger garlic, lower heat. Add cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder. Saute for 30 seconds, until aromatic. Sprinkle little water to prevent it from burning.
Add tomatoe puree. Cook until the onion mixture has come together.
Add chopped green chilli and crushed Kasuri methi. Mix well.
When you see oil separating from the mixture, it is time to add hot water.
Season with salt, add garam masala and fried eggs to the pan.
Mix everything and cook for another 2-3 minutes.
Garnish with fresh coriander leaves.

If you don't have ginger garlic paste, then use 1.5 teaspoons garlic paste and 1 teaspoon fresh grated ginger.
If the tomato puree is too sour, add a pinch of sugar to offset it.
If using dried fenugreek leaves, toast it slightly and then crush in between your palm before adding.