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Kashmiri Egg Curry Recipe

Kashmiri Egg Curry is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 kg - Tomatoes, chopped medium size
  • 5- 6 - eggs
  • 1 tbsp - Mustard oil
  • 1 tsp - Cumin seeds, Salt, Turmeric, Garam Masala, Black Pepper each
  • 1.5 tsp - Red Chilli powder
  • 2-3 - Green Chillies, chopped small
  • 7-8 Garlic pods, crushed and minced
  • How to Make Kashmiri Egg Curry:

    1. Hard boil the eggs with a pinch of salt in water.
    2. Salt prevents eggs from cracking and make them easy to peel off.
    3. Heat oil in a pan.
    4. Add cumin seeds and splutter.
    5. Add all tomatoes and green chillies.
    6. Cook it covered on a medium flame for about 7-8 minutes.
    7. By this time the eggs would get boiled properly.
    8. Take them out, peel them and poke them with a fork several times.
    9. Be careful not to break the egg, keep it aside.
    10. Add garlic and spices to the tomato mixture.
    11. Combine well and keep cooking it covered for another 4-5 minutes.
    12. Now add eggs into the sauce and fold them well.
    13. The sauce should go inside them.
    14. Cook for another 12-15 minutes, folding the eggs 3-4 times in between.
    15. Finally the sauce will be thick and rich and not runny.
    16. Turn off the flame and keep the dish covered for 5 minutes before serving.
    17. Eggs should absorb all the spices very well.
    18. Garnish with black pepper and garam masala.
    19. Recipe courtesy: UK Rasoi


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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