Spicy Egg Curry

JUMP TO RECIPE

Spicy Egg Curry is super easy recipe and can be done in less than 30 minutes. It is packed full of flavors from the spices add to the dish. It’s spicy, delicious and comfort meal on your plate.

There are so many variations you could do to this recipe to make it more easy and quick to prepare. In my recipe I used chopped tomato, onion and cashew puree for the gravy, but you can substitute it with onion paste and tomato puree as well. If you want a lighter version of the curry, then add coconut milk or fresh coconut paste. It gives you the same richness and creaminess to the curry. Also if you are allergic to nuts, you can add heavy cream instead of cashews in this recipe.

I usually make this curry with hard boiled eggs, but you can also add eggs with runny yolk as well but skip slitting or pricking the eggs because the yolk might come out of the egg when cooking in the gravy. My family likes this curry to be spicy and that’s why I add more spice powders. But you can always adjust the spice powders quantity as per your taste.

What you’ll need to make Spicy Egg Curry

For Gravy

  • Tomatoes
  • Onion
  • Cashews
  • Green Chili
  • Ginger Garlic Paste

How to make Spicy Egg Curry with step by step photos & instructions

1. Hard boil the eggs, prick them all over with a fork or make three slits on each egg without going deep into the yolk. Keep them aside.

2. Take a deep bottom pan, add 3 teaspoons of oil. When oil is hot, add in cumin seeds, bay leaf, cloves and cinnamon stick and keep mixing them until you can smell the aromas coming through. Then add in green chilli, onions and ginger garlic paste and let them cook for 2 minutes or until onions are cooked.

3. Add chopped tomatoes and 1/3 cup cashews give it a stir. Add 1 teaspoon salt and let them cook for until tomatoes are mushy.

4. Let the tomato onion mixture cool down to room temperature and blend them into a smooth creamy puree.

5. In a pan, add one teaspoon of oil. Add pinch of turmeric powder, red chilli powder and salt to the oil. Now drop in the hard boiled eggs into the pan and fry them on all sides until they turn golden brown and crisp outside. Keep the eggs aside when done.

6. In the same pan add in the tomato onion puree and all the spice powders (red chilli powder, coriander powder, cumin powder & salt). Add a little water and give it a stir. Let it cook for a couple of minutes until oil is separated onto the sides of the pan.

7. Now add in the eggs and cilantro to the puree. Give it a stir gently and cover the lid for 2 more minutes. Serve hot with rice or flatbread.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Spicy Egg Curry

By:
Ingredients
  • 3 Eggs
  • 3 Tablespoons Oil
  • 1 Teaspoon Cumin Seeds
  • 1 inch Cinnamon Stick
  • 3 Cloves
  • 1 Bayleaf
  • 1 Teaspoon Coriander Powder
  • Pinch of Turmeric
  • 1 1/2Teaspoon Cumin Powder
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Garam Masala
  • For Gravy:
  • 4 Tomatoes (Small)
  • 1 Onion (big)
  • 1/3 Cup Cashews
  • 2 Green Chilli
  • 1 Teaspoon Ginger Garlic Paste
Directions
Step 1
Boil the eggs and keep them ready
Step 2
Heat Oil in a pan, add cumin seeds, bay leaf, cloves and cinnamon stick and keep mixing them until you can smell the aromas coming through
Step 3
Add the finely chopped onion, ginger garlic paste and cook them till onions turn soft and translucent
Step 4
Now add finely chopped tomatoes and little salt and give a stir. Place a lid on the pan and let them cook on a slow flame for 5 minutes
Step 5
Remove the lid, give the tomatoes a quick stir and add the cashews now. Put the lid back on and let them cook for 10 more minutes. Don’t forget to give a stir after 5 minutes
Step 6
After the tomato onion mixture in the pan turns mushy, turn off the flame and let it cool down to room temperature
Step 7
Meanwhile, lets peel off the boiled eggs and prick them all over with a fork
Step 8
In a flat pan, add 1 teaspoon of oil, pinch of turmeric, chili powder and salt
Step 9
Shallow fry the eggs until they turn golden brown from all sides
Step 10
Put the eggs aside when done. Now blend the onion, tomato, cashew mixture into a thick puree
Step 11
Heat the pan and add the blended puree. Add some water to the puree, cover the pan with a lid and let it cook for 5 minutes
Step 12
Stir and simmer the heat and cook for 2 minutes
Step 13
Add in the eggs and simmer for 5 minutes
Step 14
Add salt, all the spice powders to the pan, give it a stir and cover for 2 minutes
Step 15
Turnoff the flame and garnish with chopped cilantro
Step 16
Serve hot with roti, rice or paratha.

Related posts