Kashmiri Egg Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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