Egg curry for all

Egg curry for all is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


4 - egg, (hard boiled)

1 - onion, chopped

1 - tomato, chopped

2-3 - green chillies, chopped

1 tsp - Ginger paste

1 tsp - Garlic paste

1 tsp- Red Chilli powder

1 tsp - coriander powder

1/2 tsp - cumin powder

1/4 tsp - Turmeric powder

1/4 tsp - Garam Masala

1/2 tsp - Fennel seeds

1/2 tsp - Cumin seeds

2 - Cinnamon

1-2 - Cloves

3 - Cardamoms

1 cup - Coconut Milk

1 tbsp - oil

Salt to taste

1/2 tsp - Lemon juice

Coriander leaves, chopped


  1. Hard boil the eggs
  2. Grind green chillies, ginger-garlic paste, red chilli powder, coriander powder, fennel seeds, cumin powder and garam masala to a fine puree
  3. Heat oil in a kadai
  4. Saute the whole garam masala (cloves, cinnamon and cardamoms)
  5. Then saute cumin seeds for a minute or so
  6. Then saute onions
  7. Fry until it becomes transparent
  8. Then add the ground masala and cook it until the masala separates
  9. Once the masala is cooked well add the tomatoes and saute well until the tomato becomes pulpy
  10. Then add a cup of water and salt to taste
  11. Cover and cook it for 15-20 mins on medium heat, to make a smooth gravy
  12. In the mean time, peel the egg and cut them into two pieces length wise
  13. Once the gravy is done, then add coconut milk and mix well and boil the gravy
  14. Add a little lemon juice and mix well
  15. Then lay the eggs gently, with the egg yellow facing upwards and garnish with chopped coriander. Serve hot

Bawarchi of the week

Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

know more