Egg Curry

There is no compromising when it comes to the nutritional values of anything that you add onto a child’s plate. Here is a dish to easily spawn out when you are doing some last – minute cooking, keeping “healthy” in mind. An indian- based curry with lots of tomatoes, onions, masalas and boiled eggs.

Indian curry isn’t as intimidating as it sounds; it just requires a lot of ingredients and a little help in the right direction. And the best bit is that once you master a single kind of curry base; you have (probably) mastered them all. 

I have devised this 15-minute curry recipe with the help of my favourite kitchen tool – the food processor. Other than adding egg to this curry, it can also be used as a base for many other Indian recipes like fish curry or mushroom curry, with a few changes here and there.

Here goes…

Ingredients: – (serves 4-6)

• 6 boiled eggs
• 2 red onion (diced)
• 2 tbsp grated ginger
• 12 cloves garlic
• 2 tomatoes (roughly diced)
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 meat masala powder
• ½ tsp garam masala* optional
• 1 tsp red chilli powder (skip if giving to young children)
• salt according to taste.
• 1 tbsp chopped coriander
• 3 tbsp vegetable oil (or 2 tbsp ghee)
• ½ cup water


1. Marinate the boiled eggs with turmeric powder and salt. Mix and set aside.
2. Put garlic, onions, and tomatoes into a blender. Blend until you get a smooth puree.
3. In a wide pan, add oil/ghee and set over medium-high heat.
4. When hot, sauté the ginger for about a minute.
5. Pour in the puree from the blender. Stir to mix.
6. Season with turmeric, cumin powder, meat masala and garam masala. Cook on medium-high for about 10 minutes or until you see oil on the sides of the pan.
7. Add water & salt according to taste. Mix.
8. Add in the boiled eggs (You can either slit it into halves or put them whole). Cover lid, cook for another 3 minutes, stirring gently now and then.
9. Garnish with coriander.
10. Serve immediately with a buttered bun or roti (Indian flat bread).



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