🥚 Egg Curry

Name: Egg Curry
Total time: 40 min
Yield: 4
Cuisine: India · nationwide
Ingredients: 8 eggs, boiled and peeled; 2 onions, finely chopped; 3 tomatoes, chopped; 4 garlic cloves, minced; 2 cm ginger, grated; 1 tsp turmeric; 1 tsp garam masala; 2 tbsp vegetable oil; Salt and fresh coriander

Origin: India · nationwide

480kcal

per serving · 300 g

160kcal

per 100 g

27 gProtein9 g / 100 g

30 gFat10 g / 100 g

21 gCarbs7 g / 100 g

Egg curry is a simple Indian dish of hard-boiled eggs simmered in a thick gravy of onion, tomato, garlic and ginger, coloured with turmeric and finished with garam masala. The eggs are often lightly fried first so the whites pick up the colour of the spices. It is eaten with rice or flatbread and is a staple of everyday home cooking.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not veganbecause of: egg

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

eggtomatooniongarlicgingerturmericgaram masala

Recipe

4 servings40 min

Ingredients

8 eggs, boiled and peeled
2 onions, finely chopped
3 tomatoes, chopped
4 garlic cloves, minced
2 cm ginger, grated
1 tsp turmeric
1 tsp garam masala
2 tbsp vegetable oil
Salt and fresh coriander

Method

Score the boiled eggs lightly, rub with a pinch of turmeric and salt, and sear them in 1 tbsp oil for 2 minutes; set aside.
Cook the onions in the remaining oil until golden, then add garlic and ginger for 1 minute.
Add tomatoes, turmeric and salt and cook until the oil separates and the gravy thickens.
Pour in 200 ml water, add the eggs and simmer 8 minutes.
Stir in garam masala, sprinkle with coriander and serve.

How to make it lighter

Skip searing the eggs and simmer them straight in the gravy to save a tablespoon of oil (≈ 120 kcal).
Use 2 whole eggs plus extra whites per serving to keep protein high and fat lower.
Pair with cauliflower rice or a small portion of steamed rice rather than buttery breads.

History

Egg curry is cooked in homes and roadside eateries across India, Bangladesh and Pakistan, with each region adjusting the spices and thickness of the gravy.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →