Indian recipes · Meat & poultry

Pan seared Egg Curry


I know there are several recipes out there for egg curry but this is special as it connects me with my childhood when my mum used to make this. Sometimes we used to have this curry in the restaurants and I never liked it, reason being they used to fry the eggs before adding to the curry which used to create a chewy crust that always turned me off. But the one that my mother used to make was absolutely delicious giving it her own twist and I will share the secret of that twist with you today. Trust me, hard boiled eggs will never taste boring, once you have had this. Lets get cracking..!!


  • 6 hard boiled eggs
  • 4 tablespoons of oil
  • 1 teaspoon minced ginger
  • 6-8 fresh curry leaves, can also use dry ones
  • finely chopped coriander for garnish

For the paste:

  • 2 medium size onions, roughly chopped
  • 2 tomatoes, roughly chopped
  • 5-6 garlic cloves
  • 1 green chilli (optional)

Spices Used:

  • 1 teaspoon of mustard seeds
  • 1/2 teaspoon of red chilli powder
  • 1/2 teaspoon of coriander powder
  • 1/2 teaspoon of fenugreek seeds powder
  • some red chilli powder and coriander powder to sprinkle on eggs


1. Prepare the paste and heat 3 tablespoons of oil in a saucepan.

2. Add the mustard seeds and the moment they start popping add the curry leaves and the paste.

3. Heat a tablespoon of oil in another pan. Make some slits in the eggs and drop in the pan, sprinkle some red chilli powder     and coriander powder and saute for about a minute.


4. Fry the paste for 15-20 minutes until you spot the oil bubbling out of the paste.

EggCurry-25. Add some water and give it a boil. I haven’t mentioned the quantity as it depends how thick a gravy you want.

6. Add the eggs to the gravy and turn off the heat.

7. Garnish it with coriander and enjoy these with some chapatis and some steamed cumin rice.


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