Quick Egg Curry

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Quick Egg Curry

  • Boil the eggs, cool for some time and then cut them into halves. Keep aside.
  • Take oil in a heavy bottomed vessel and fry the onions, green chillies and ginger garlic paste on a low flame till golden.
  • Add tomato puree and saute for a few minutes on a low flame.
  • Add coriander powder, red chillie powder, turmeric powder and salt to taste.
  • Saute on a low flame till oil separates.
  • Add about 2-3 cups of water and give it a boil.
  • Simmer till the gravy thickens a little.
  • Add the kept aside boiled eggs and cook for a few minutes.
  • Garnish with finely chopped coriander leaves and serve with hot chapattis.