Egg Curry

I had forgotten just how comforting eggs could be when cooked in a curry! This is a super easy recipe where you pretty much just grind up all the ingredients and make a quick, yet yummy curry.


Egg Curry

Serves 6


10-12 eggs, boiled and peeled

2 onions

4 tomatoes

7-8 cloves of garlic

3” ginger, peeled and chopped

2 tsp turmeric

1 tsp dry mango powder (amchur)

¼ tsp asafetida (hing)

3 tbs mustard oil (any kind of oil is okay)

1 bunch cilantro, washed and chopped


• Grind onions, tomatoes, garlic, ginger, turmeric, mango powder together in a food processor until pureed.

• Heat 3 tbs mustard oil till smoking point.

• Add the asafetida.

• Stir for 30 seconds and add the pureed mix.

• Stir well, cover and cook for about 25 minutes, stirring occasionally.

• Add 4 cups of water and salt and stir.

• Add the boiled eggs and stir gently so it mixes well with the gravy.

• Cook for about 15 minutes uncovered till the gravy thickens a bit.

• Garnish with cilantro and serve hot with basmati rice.