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Egg Curry
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4.66 from 20 votes

Egg Curry

A spicy Maharashtrian style egg curry goes well with rice and bhakris.
Prep Time25 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Curry, Indian Curry, Spicy
Author: Gayatri Singh


  • Pan or a wok
  • Blender


  • 4 free-range hard-boiled eggs
  • 2 medium red onions sliced
  • 6 small garlic cloves roughly chopped
  • 1/2 inch ginger roughly chopped
  • 2 medium tomatoes medium diced
  • 1 tbsp poppy seeds
  • 1 tsp salt or to taste
  • 2 tbsp kala masala you can use garam masala
  • 1 tbsp red chilli powder or to taste
  • 1/2 tbsp Kashmiri red chilli powder for colour
  • 1/4 tsp turmeric powder
  • 3 tbsp vegetable oil
  • 1 tbsp fresh coriander for garnishing
  • water as needed


  • Heat 1 tbsp oil, add sliced onion, ginger and garlic. Sauté till light brown. Add in the poppy seeds and continue to sauté till golden brown in colour. Squeeze out the oil and make a fine paste of this fried onion.
  • In the same pan add rest of the oil, add in the tomatoes and sauté for 3 minutes. Add in the turmeric, both Kashmiri and red chilli powder, Kala or garam masala and continue frying for another 5 minutes.
  • Now add in the onion gravy and continue frying till the oil starts coming out from the sides. Add in more masala and red chilli powder if needed. The curry should be spicy and bright in colour.
  • Add 2 cups of water ( depending on how you like your curry) cover the pot and boil it for 5 minutes.
  • Add in the egg, adjust salt and water. Without covering boil for 5 minutes.
  • Garnish with fresh coriander. Serve hot!