Egg Stew Curry

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 6 - egg
  • 1 - onion, big
  • 2 - green chillies
  • 1 - tomato
  • Ginger-garlic paste - 1/2 tsp
  • 1 tbsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1 tbsp - coriander-cumin powder
  • 1/2 tbsp - garam masala
  • 4 tbsp - oil
  • 1/4 tsp - cumin seeds
  • Salt to taste
  • Coriander leaves for garnish

How to Make Egg Stew Curry

  • Beat the eggs in a bowl with a little salt till you get a nice fluffy froth.
  • Pour this mixture into a vessel and steam in a pressure cooker for about 15-20 mins without the weight
  • Meanwhile, finely chop the onions and green chillies
  • Heat a kadai with 3-4 tbsp of oil. Add cumin and when its starts spluttering, add the chopped onions and green chillies
  • Fry till the onions turn golden brown
  • Add the ginger-garlic paste. Fry for a minute.
  • Add the chopped tomato and fry for another 1 minute.
  • Now add all the dry masalas along with the salt and fry till the oil separates
  • Take the egg from the cooker
  • Place on a plate and cut into small cubes.
  • Add these egg pieces to the mixture in the pan and add a little water for gravy.
  • Cook on medium heat till the gravy becomes thick.
  • Garnish with coriander and serve hot