Quick Egg Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 5 eggs
  • 4 to 5 tbsp - oil
  • 3 medium sized onions (finely chopped)
  • 2 to 3 green chillies (finely chopped)
  • 1 tsp - ginger garlic paste
  • 3 medium sized tomatoes (made into a puree)
  • 2 tsp - coriander powder
  • 1.5 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 2 to 3 cups - water
  • 1 tbsp - finely chopped coriander leaves
  • salt to taste

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.