Egg Curry | Hari Ghotra
4.7/5 rating (9 votes)

Egg Curry

Anda di sabjee

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 30 mins
Egg Curry

Whole boiled eggs in a rich tomato curry sauce.

Hari says

Now, I'm not entirely sure where this dish came from, but I have a feeling it was one of my mum's money-saving innovations back when we were children. That said I've heard since that other families cooked it too. Whatever its origins and history, it's fun to make and it really does taste great (although I'm the first to admit it sounds like a wartime favourite).

This is definitely a dish that becomes a talking point when you serve it. Reading their crestfallen faces, I once told my dinner guests that I'd forgotten to buy the meat for the curry and all I had was eggs. They were not happy... until they tried it.

Simply put, this is a fragrant tomato masala sauce cooked with some whole hard boiled eggs that is just beautiful. It's simple, rustic, high in protein, quick to make and is a great value meal that tastes fab.

  • Ingredients
  • Method
  • 4 free range eggs
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 200g tinned tomatoes
  • 2 tsp ginger, grated
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 chilli, finely chopped
  • 1 tsp garam masala
  • handful of fresh coriander, finely chopped
  • 200g tinned tomatoes


  1. Heat the oil in a pan on a gentle heat. Add the chopped onion and after a few minutes add the garlic. Cook until the onions turns a golden brown colour. If the onion sticks turn the heat down and add a dash of hot water and continue to cook. This should take about 15 minutes.
  2. Then add the tomatoes, ginger, salt, tumeric and chopped chilli.
  3. Stir together and cook until the tomatoes and onions produce a thick masala paste.
  4. Meanwhile, place 4 eggs in a pan of cold water and bring to the boil. When boiling leave to cook for 3 minutes.
  5. Remove the eggs and place under a cold tap. Remove the shells and set to one side.
  6. Once the masala sauce has cooked gently stir in the whole boiled eggs and about 100ml of water.
  7. Stir in the fresh coriander, garam masala and serve.

Nutritional information

Typical values* per Serving
Fat (g)6.7
of which saturates (g)1.4
Carbohydrates (g)2.9
of which sugars (g)2.1
Fibre (g)0.5
Protein (g)5.7
Salt (mg)1.2
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (4)

  • Roy


    28 January 2016 at 16:19 |
    I had a version this many times in whilst in Kerala on holiday. It always had fried sliced onions and peas. Absolutely delicious.


    • Hari Ghotra

      Hari Ghotra

      29 January 2016 at 15:53 |
      Hi Roy That sound nice - so versatile you can do anything with it, you just have to make sure you put in loads of eggs. Thanks for your comment and make sure you give the dish a star rating. Thanks Hari


  • Pramod


    07 January 2016 at 02:44 |
    In the ingredients oil was not mentioned.However, in the method the first line says add oil. Could you please tell how many calories this dish will have if we add vegetable oil to the dish.

    Also in the nutrition it doesnt show any fat, How about the yolk ?


    • Hari Ghotra

      Hari Ghotra

      07 January 2016 at 16:45 |
      Hi Pramod The calorie count shown does include the oil - 95 calories. The nutrition list does show fat on the second line as 6.7. I hope that helps. Thanks for your comment and do let me know if you enjoy the dish. Thanks


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Hari Ghotra