Egg curry is an incredibly flavorful, healthy Indian recipe that packs a spicy punch. Easy to make yet rich in taste, there are many different delicious regional variations on this classic recipe. This egg curry recipe is based on the Punjabi version and is made with ingredients like tomato, onion, garlic ginger paste, chili, and seasoned with healthy spices like garam masala, turmeric, cloves, cardamom, and coriander power, to name a few.
All the fragrant, flavorful ingredients that go into this easy-to-make curry give egg curry its exceptional flavor and make it a classic, popular dish. Serve your spicy egg curry with fresh Indian bread such as naan, or a side of rice.
To make homemade spicy egg curry, your first step will be to prepare the eggs. Fry the boiled eggs in oil or ghee until they turn a rich golden brown. Remove them from the heat and set them on a plate and generously season them with red chili powder.
For the gravy, fry the whole spices for a minute or so, until they begin to release their aromas. Stir in the onion and chili and cook until they begin to brown. Stir in the ginger-garlic paste and tomatoes and let them simmer away until the tomatoes begin to turn to mush. Mix in the powdered spices and keep cooking the mixture until it becomes aromatic. Pour in the water – not too much, but just enough to create a sauce.
Let the gravy simmer until it thickens, then add the fried eggs, fenugreek, and cilantro leaves. That's it! Serve your egg curry with a side of rice or naan, and enjoy!
You can adjust the level of spice depending on your preferences. Add more chilies for a hotter curry, or only use one if you want something milder.
If desired, you can add up to 1 teaspoon of sugar to help tame the heat of this curry and give it a slightly sweeter flavor.
Egg curry is usually made using boiled eggs, but you can swap them out for fried or scrambled eggs if you prefer.
South Indian egg curries often use coconut milk. This will give your egg curry even more flavor and a creamier texture. If you want to add coconut milk to your curry, about 3 to 4 tablespoons should do.
Make sure to finely chop your vegetables so they can disperse evenly into the gravy.
If you prefer a creamier curry, add some heavy cream, milk, or a plant-based alternative like coconut milk if you're on a dairy-free diet.
For an even heartier curry, add some cashews to the gravy.
Transfer the egg curry to an airtight container and store it in the fridge. Reheat and enjoy within 3 days. While freezing egg curry isn't recommended, what you can do is freeze the sauce and use fresh eggs.
Boil the onions in 2 cups of water for up to 5 minutes or until transparent.
Drain the onion, let them cool and blend until you get a puree.
Heat 1 tablespoon oil and fry the eggs until golden brown. Remove them from the pan and dust them with a dash of chili powder.
Heat 1 tablespoon of oil. Cook the bay leaf, cinnamon, cardamom, and cloves until fragrant, about 1 minute.
Stir in the onion and chili and saute until golden. Stir in the garlic ginger paste and cook for 2 to 3 minutes.
Add in the tomatoes, cooking until they turn soft and mushy. Add the red chili powder, garam masala, coriander, salt, turmeric, and sugar if using.
Cook until fragrant.
Pour in the water and cook until the gravy begins to thicken and the surface takes on an oily sheen. Add the eggs, cilantro, and fenugreek leaves.
Serve hot and enjoy!