Egg Curry is a rich, and creamy Indian side dish loaded with full of flavors. It is prepared with boiled egg, Indian whole spices, masalas, coconut paste, and herbs and served for lunch and dinner. The recipe I have shared here shows you how to make a delicious Egg Curry with easy step-by-step instructions with a supporting video. This Egg Curry is a finger-licking good side dish and tastes great with roti, appam, chapati, parotta, biryani, and most rice dishes.
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What is Egg Curry?
Egg Curry is a classical Indian side dish known for its unique flavor and taste. This curry is made with an onion-tomato base and coconut paste which makes it rich and creamy. More importantly, the whole Indian spices used for tempering give the ultimate bold flavors to your curry.
This curry is one of our family favorites that I make often for our lunch or dinner. This curry is not overly spiced, with no oozing oil but without compromising the taste and flavor. And it tastes best with parotta, jeera rice, ghee rice, and most Indian flatbread as like curries served in most Indian restaurants.
Ingredients
Here is what you will need to make this Egg Curry.
- Indian Whole Spices - Cinnamon sticks, cloves, cardamom, star anise, kalpasi, cumin seeds, and fennel seeds for intial tempering
- Coconut Paste - Shredded coconut, fennels seeds to make thickening paste for the curry
- Masalas - Chili, turmeric and coriander powder that gives perfect spiceness to the curry
- Ginger Garlic Paste - Freshly made paste gives nice aroma to most non-veg dishes
- Boiled Egg - You can use any brown, organic or omega 3 rich eggs for this recipe
- Coriander Leaves - Enhances the flavor and taste of the curry
How to make Egg Curry?
This Egg Curry is typically made with onion-tomato-based gravy in which coconut paste is used as a thickening agent. Then the boiled eggs are simmered in the gravy and garnished with a generous amount of coriander leaves.
To give a clear idea this recipe involves 2 steps.
- Making Coconut paste
- Preparation of Egg Curry
1. Making Coconut Paste
- Blend Coconut and Fennel Seeds - Add shredded coconut, fennel seeds, and water into blender and grind to smooth fine paste. Reserve the paste for later use
2. Preparation of Egg Curry
- Temper Whole Spices - In a pan with medium heat, pour oil and add all all the Indian whole spices and saute until it turns aromatic
- Saute Onion - Add in the chopped onions and saute until it turns soft
- Cook the Masala - Add in the chili, turmeric, coriander powder, salt, and ginger garlic paste. Mix throughly until it turns fragrant
- Cook Tomatoes to Mushy - Now add in the chopped tomatoes and cook until it turns mushy
- Introduce Water - Add in water and give a good mix
- Close and Cook - Now the close the pan with the lid for 7 to 10 minutes
- Add in Coconut Paste - Open the lid and mix in the coconut paste and give a good mix. Allow the curry to boil for 5 to 7 minutes
- Soak Boiled Eggs - Now add in the boiled eggs and make sure to soak them in the curry. This helps the eggs to absorb all the flavors from the spices and masala
- Simmer and Garnish - Simmer the heat to low for 2 to 3 minutes and garnish with coriander leaves
- Serve - This Egg Curry tatses great with rice, roti, parotta, biryani and most Indian breads
Substitutions
- Whole Indian Spices - You can substitute the whole spices with ½ to 1 tsp of garam masala powder along with chili and coriander powder which gives a similar taste and flavor
- Chili Powder - Even though I have used regular chili powder, you can use Kashmiri chili powder for less spice
- Coconut Paste - You could also blend cashews instead of coconut for thickening the curry
Variations
- Puree onion & tomato - Even though I have used chopped onions and tomatoes here, you can also use puree of both if you really dont like chunky pieces in your curry
- Roast whole Indian spices - Instead of tempering, roast them in low medium heat and grinf them into a powder. You can add this powder along with other spice powders while making curry
- Cashew Paste - Make cashew paste instead of coconut paste which not only thickens the curry but also delivers a great taste and flavor to your dish
- Chicken and other proteins - Add other proteins like chicken, lamb or soya chunks to make your favorite variations
Tips
- Aroma and Flavor - Sizzling the whole Indian spices in oil without burning them gives a fresh aroma and flavor to your Egg Curry
- For Thick Curry - I have used coconut paste to thicken the curry and I also added fennel seeds while grinding the coconut which gives a nice taste and flavor to the curry
- Boiled Eggs - I halved the boiled eggs to make this curry which helps to absorb the flavor from the spices and masala. But you can also add the whole boiled egg and make sure to slit around to achieve similar results
- Garnish - Finally, garnishing the Egg Curry with coriander leaves gives freshness and also enhance the taste to the dish
- Best Combo - This Egg Curry tastes great with roti, chapati, parotta, dosa, and most rice dishes
Storage Suggestions
This curry tastes great when consumed fresh and you can also store the leftovers in the refrigerator for a day. I wouldn't recommend freezing them in the freezer as it contains coconut which will not taste good when stored for long.
Serving Suggestions
I have served this Egg Curry with Jeera rice for lunch and with Chapati the same night for dinner. But it also tastes great with white rice, ghee rice, biryani, roti, appam, idiyappam, and similar other dishes.
You could also find similar recipes below and more at Egg Recipes and Non-Veg Curries.
Looking for more Nonveg curries to prepare for your next meal, then you might like the collection of Indian Chicken Dry and Semi Gravy Recipes to enjoy with your family and loved ones.
More Indian non-veg curry recipes you may be interested in:
Egg Curry Recipe video
I have also shared a detailed video of this Egg Curry Recipe below that I hope will help you to make a perfect side dish at home. For a quick reference, you could also find this recipe in story format.
📖 Recipe
Egg Curry
Ingredients
For Curry
- 6 Eggs, boiled, halved
- 2 Onion, chopped
- 2 Tomato, chopped
- 1 tsp Ginger Garlic Paste
- 1 Star Anise
- 3 Cloves
- 4 Cardamom
- 2 Kalpasi Flower
- 2 piece Cinnamon Sticks, small
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Coriander Powder
- Salt, as needed
- ¼ cup Oil
- 1½ cup Water
For Coconut Paste
- ½ cup Coconut, shredded
- 1 tsp Fennel Seeds
- Water, as needed
Garnish
- ¼ cup Coriander Leaves
Instructions
To make Coconut Paste
- In a blender jar, add ½ cup of shredded coconut, 1 tsp fennel seeds, and water
- Close the jar and blend the ingredients to smooth paste. Reserve this coconut paste for later use
To make Egg Curry
- In a pan with medium heat, pour oil and add star anise, cinnamon sticks, cloves, cardamom, Kalpasi, cumin, and fennel seeds. Saute the spices until it turns aromatic
- Add thinly chopped onions and saute until it turns soft
- Now add ginger garlic paste, salt, turmeric, chili, and coriander powder. Saute everything until it turns fragrant
- Add chopped tomatoes and saute until it turns mushy
- Now add 1½ cup of water and give a good mix. Close the pan with a lid and allow the mixture to cook for 7 to 10 minutes
- Open the lid and add the coconut paste that we reserved earlier
- Allow the curry to boil for 3 to 5 minutes and add the boiled eggs one by one. Make sure to soak the eggs with curry without over mixing as shown in the video
- Allow the eggs to absorb the flavors from the curry for 5 to 7 minutes in low medium heat
- Finally, garnish with coriander leaves and remove from the heat. Now the delicious Egg Curry is ready for you to taste and enjoy
Video
Notes
- Aroma and Flavor - Sizzling the whole Indian spices in oil without burning them gives a fresh aroma and flavor to your Egg Curry
- For Thick Curry - I have used coconut paste to thicken the curry and I also added fennel seeds while grinding the coconut which gives a nice taste and flavor to the curry
- Boiled Eggs - I halved the boiled eggs to make this curry which helps to absorb the flavor from the spices and masala. But you can also add the whole boiled egg and make sure to slit around to achieve similar results
- Garnish - Finally, garnishing the Egg Curry with coriander leaves gives freshness and a unique taste to the dish
- Best Combo - This Egg Curry tastes great with roti, chapati, parotta, dosa, and most rice dishes
Nutrition
FAQ
Egg Curry is a rich, and creamy classical Indian side dish. It is usually made with boiled eggs, a few Indian whole spices, masala, and herbs. This curry is one of the popular and common side dishes served in most Indian restaurants and households. And it goes best with roti, chapati, paratha, rice or biryani
Yes, an egg is rich in vitamins, minerals, omega 3, and antioxidants. So including egg curry without oozing oil or a high level of spice make a healthy side dish for your meal.
I have used coconut paste to thicken the curry, but you can also use cashew paste instead. You can also puree onion and tomatoes instead of chunks which also results in a thick curry.
Egg Curry tastes great with Roti, chapati, idiyappam, appam, rice, biryani, or other similar dishes.
I really hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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