Egg Curry

Egg curry is one of the easiest and quickest curry you can make.  There are so many different ways to make this curry.  Today I am sharing with you the North Indian version.  So, I told my daughter I will make egg curry for dinner today and she goes can you add some potatoes to the curry, I was like are you sure?  She was like yes please.  Potatoes are optional but since my daughter requested it, I did add two small potatoes in this curry.



  • 6 hard boiled eggs
  • 1 big onion, sliced lengthwise
  • 5-6 garlic cloves
  • ginger about an inch
  • 2 green chilies
  • 1/4 cup tomato puree
  • salt to taste
  • 1/2 tsp turmeric
  • 1/2 red chili powder
  • 3/4 tsp garam masala
  • cilantro to garnish
  • water as needed
  • 2 tbsp olive oil
  • 1/4 cup whole milk or heavy cream


In a pan, add water and 6 eggs. Let it boil for about 15 minutes to get the hard boiled eggs. After the eggs are done, drain the hot water and fill it with cold water. Set aside for a few minutes. Then peel the skin and leave it until we prepare the masala.


In a pot, heat the oil and add the sliced onions.  Sauté for a few minutes until brown.


Now add the garlic and sauté  along with ginger and green chilies. In a couple of minutes, add the chopped tomatoes.

DSC_2682-1 Let the tomatoes cook until the raw smell goes away.  Turn the gas off and set aside for a few minutes to cool down.  As soon as the mixture cools down, blend it in the blender and put it back in the pot.

DSC_2684-1To this masala, add turmeric, salt, red chili powder and garam masala.  Mix it well.  If adding potatoes you can add them at this time and sauté in the masala mixture.  Add about 2 cups of water and pressure cooker it for about 4-5 whistles.

If not adding the potatoes, then add about 2 cups of water and let it boil.  After the first boil, simmer the gas and let it cook.   In about 5 minutes or so when you see the curry has been reduced a little bit add milk or heavy cream whatever you prefer to give the curry  a thick texture.

Cut the boiled eggs into half  and add to the curry.  You can simmer for 3-5 minutes and garnish it with cilantro.


Serve it hot with chapati or rice whatever you prefer.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!





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