Egg Curry

Posted mostly on borders or away from the main cities and hence limited access to fresh vegetables, our home was always stocked up on eggs. And that’s how egg curry was cooked atleast once a week.

My fondest memory associated with egg curry was at Namdapha Tiger Reserve in Arunachal Pradesh. It was a task to reach there because of the bad roads… rather non existent roads. To be fair we were warned by friends about the conditions of roads and no food available on the way before we embarked on a 10 hour drive. Driving through thick jungles wherein we had to switch on car headlights at 12 in the afternoon and roads that barely had any concrete on it was exhilarating!

Since we reached after five in the evening, food wasn’t arranged at the forest guest house for us. Ma had packed boiled eggs and gave it to the cook and gave instructions on how to make egg curry. The forest guest house had one light bulb in the porch. Middle of the jungle, only the sound of wind and water from river, Noa-Dehing a tributary of Bramahaputra, having hot egg curry & rice under that one light bulb is what comes to my mind whenever I think of egg curry.

There are multiple ways Egg curry is cooked at home. Today, am sharing the most easy and desi style of Egg curry cooked at home.


1.    Eggs (hard boiled) – 6

2.    Oil – 1tbs + 1tsp

3.    Turmeric Powder – ¼  tsp

4.    Chilli Powder – 1 tbs +¼  tsp

5.    Tomatoes chopped – ½ cup

6.    Onion chopped – 1 cup

7.    Ginger Garlic paste – 1 tbs

8.    Coriander Powder – 1 tbs

9.    Cumin powder – 1 tsp

10.  Whole Spice/Garam Masala – ½ tsp

11.  Degi Mirch/Paprika – ½ tsp for colour (optional)

12.  Turmeric Powder – ½ tsp

13.  Kasuri Methi/Dried fenugreek – 1 tbs(optional)

14.  Salt – To taste

15.  Water – 1 ½ cups


1.    Sauté boiled eggs in a pan in 1/2 tsp oil and add 1/4 tsp of salt, turmeric and chilli powder. This is an optional step. The colour of eggs should turn to golden brown. Remove and keep aside

2.    In the same pan add 1 tbs of oil and add chopped onion, saute for 3-4 minutes. The onion will soften and start to brown

3.    Add ginger-garlic paste. Saute for a minute, stirring in between. When there is no raw smell of ginger garlic, lower heat

4.    Add cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder. Saute for 30 seconds, until aromatic. Sprinkle water to prevent it from burning

5.    Add chopped tomatoes and cook till soft and mushy

6.    Add crushed Kasuri methi and mix well

7.    Once oil separates from the mixture, add water

8.    Season with salt, add garam masala and fried eggs to the pan

9.    Mix everything and cook for another 2-3 minutes

10.  Garnish with fresh coriander leaves or fresh cream

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