4.1/5 rating (41 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
  • 4-5 free range eggs
  • 1 tbsp oil
  • 7cm cassia bark
  • 3 green cardamom
  • 3 cloves
  • 1 onion, blended
  • 2 garlic cloves
  • 5cm piece ginger
  • 1 green chilli
  • 200g tinned tomatoes
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • handful of fresh coriander, finely chopped


  1. Place 4-5 eggs in a pan of cold water and bring to the boil. When boiling leave to cook for 3 minutes until the eggs are cooked through
  2. Remove the eggs and place under a cold tap. Remove the shells and set to one side until cooled. Prick all over with a folk.
  3. Heat the oil in a pan on a gentle heat. Add the cardamom, cloves and cassia and the boiled eggs to brown and add a little colour. Remove and place on kitchen roll.
  4. Blend the onions and add to the oil with the whole spices stir to brown on a gentle heat. If the onion sticks turn the heat down and add a dash of hot water and continue to cook for about 15 minutes.
  5. Blitz the ginger, garlic and chillies stir and cook for about 5-6 minutes.
  6. Blend the tomatoes and add to the pan along with the salt, tumeric and chilli powder.
  7. Stir together and cook until the tomatoes and onions produce a thick masala paste.
  8. Once the masala sauce has cooked gently stir in the whole boiled eggs and about 100ml of water and leave to simmer for a few minutes. You can cook this in advance and leave for the flavours to soak into the eggs.
  9. 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 myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Egg Curry ”


Comments (10)

  • Peter Thorp

    Peter Thorp

    03 December 2020 at 00:14 |
    Love to read your recipes before I drop off to sleep. Can decide tomorrow's menu and dream in anticipation.


    • Hari Ghotra

      Hari Ghotra

      05 December 2020 at 14:14 |
      Hi Peter that is a lovely thought I hope your dreams come true!!


  • lee


    03 September 2020 at 18:07 |
    I have to say i love an egg curry.I have a recipe for an egg & green lentil curry i found 20 yrs ago.I'm going to apply your masala to the recipe as i prefer making everything from scratch.
    For info recipe is:
    Egg & Green Lentil Curry with Green Chillies and Ginger
    from: Red Hot ( a cooks encyclopedia to fire & spice).
    It would be great if you could find the time to do a version


    • Hari Ghotra

      Hari Ghotra

      08 September 2020 at 11:27 |
      I will try!


  • Sandi Pellikaan

    Sandi Pellikaan

    16 April 2019 at 17:21 |
    Hi - when your recipe calls for cardamom- do you mean green or black cardamom? whole pods or ground?
    Thank you! I had this dish on a recent visit to Maharashtra and found it surprisingly delicious! I look forward to making it.


    • Hari Ghotra

      Hari Ghotra

      16 April 2019 at 17:34 |
      Hi Sandi Yes these are green cardamoms - it is surprisingly good! let me know if you try in! Thanks Hari


  • 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