Indian Egg Curry

by Kirsten on April 11, 2011 · 16 comments

in Main Dishes, Misc. Savory Dishes

Satisfying my craving for Indian food I started getting interested in watching some related cooking shows while working on my daily house hold chores. I was astonished how simple it is to prepare a lot of Indian dishes. The ingredients can mostly be found in a regular supermarket or a good quality spice shop. My favorite stop for all my spices is usually the “Savory Spice Shop“. Love it!

This Indian egg curry was featured on one of the shows the other week and I could hardly wait to prepare it for dinner. It features very common spices like cumin, coriander, fennel, and turmeric. The only ingredient I was missing was the Spanish paprika since I had given my jar to my mother in law on her last visit. No problem, one more excuse to visit the Savory Spice Shop. I decided on hot Spanish paprika in this dish. It has an outstanding smoky taste.

The verdict of my family was: “Keeper Recipe”. It is easy to prepare, very flavorful but not too spicy. My daughter just asked me last night when I would make egg curry for her again. Both of my teens loved it as much as I did.

Serves 4 to 6.


* 6 eggs
* 2 tablespoons grape seed oil
* 1 tablespoon finely chopped fresh ginger
* 1 tablespoon Tandoori Masala, recipe follows
* 1 teaspoon turmeric
* 1 teaspoon ground fennel seed
* Pinch salt and freshly ground black pepper
* 1 cup chopped tomatoes
* 1 cup chicken or vegetable broth

* 1 cup yogurt
* 2 tablespoons chickpea flour (I used wheat flour)

Tandoori Masala:

* 1/4 cup garam masala
* 2 tablespoons coriander powder
* 2 tablespoons cumin powder
* 2 tablespoons Spanish paprika
* Pinch salt and freshly ground black pepper


Gently place the eggs in a saucepan and add enough water to cover the eggs. Bring to a boil over medium-high heat and cook until the eggs are fully cooked, about 5 to 10 minutes. Remove from the heat and allow the eggs to cool. Remove the eggs from the pot and peel off the shells. Reserve.

Heat the oil in a shallow, wide pan over medium-high heat and add the ginger. Cook for 15 seconds and then add 1 tablespoon Tandoori Masala, the turmeric, fennel seed, salt, and pepper, and stir to toast for about 10 seconds. Add the tomatoes and cook for another 2 minutes. Add the chicken broth and bring to a simmer.

In a separate bowl, whisk the yogurt and chick pea flour together and then slowly stir into the tomato sauce. Bring to a boil and then reduce heat to low and continue to cook for about 15 minutes. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Serve the egg curry with rice.

To make tandoori masala:
Mix the garam masala, coriander, cumin, Spanish paprika, salt, and pepper in a small bowl. Store the mixture in a jar with a tight fitting lid.

Adapted from Bal Arneson.

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exclusive south indian north indian food in chennai September 8, 2011 at 11:30 am

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Anna Johnston April 22, 2011 at 4:39 am

This really looks & sounds delicious Kirsten. I'm also dabling in Indian spices so this one is going on my list. Many thanks 🙂

SJerZGirl April 14, 2011 at 4:22 pm

OMG, I I LOVE Indian food! This looks sooo good. I'd have to use paneer or tofu, though, because I don't like hard boiled eggs. Otherwise this and other recipes of yours (butter chicken, chicken saag, etc) look fantastic!

I just did a blog on Indian cuisine a few days ago encouraging people to not be afraid to try it.

Another blogger stopping by to visit. You can find me at:
The Frustrated Foodie

Les rêves d'une boulangère (Brittany) April 12, 2011 at 11:24 pm

Hi Kirsten!
Thanks for your advice about the print button. I have now updated my blog with that! Anyway, I feel like I haven't visited your blog in a while…it's been to long..sorry! These looks like another great recipe. I'll be back soon 🙂

Elisabeth April 12, 2011 at 2:05 pm

Your Indian Egg Curry is so vibrant with color and flavor from all the amazing combination of spices. The texture is so perfect. Such a lovely dish that I adore!!!

Cooking Creation April 12, 2011 at 12:37 pm

I love curry. I love eggs. Together? Yes, please! Great photos. Thanks for sharing 🙂

highplainsdrifters April 12, 2011 at 12:24 pm

I have to second your shout-out for Savory Spice. Everything is ground fresh on site, and the crazy thing is, 90% of their spices are cheaper than anyone else's. How do you beat better quality for less money???

I think you can get chickpea flour in the bulk section at Sunflower Market. I love Sunflower, because they're also cheaper than just about anyone else, despite carrying such a diversity of products. And you don't have to buy a 5 lb sack of flour, you can just a cup or so or whatever you need.

Great looking dish!

Nuts about food April 12, 2011 at 8:50 am

This sounds delicious! I think I have only heard of egg curry one other time and I am very intrigued.

From Beyond My Kitchen Window April 12, 2011 at 12:23 am

The color is gorgeous. I like stepping out of my normal recipes every now and then. This looks delicious.

highlandsranchfoodie April 11, 2011 at 11:39 pm

I've got to give this a try. Looks and sounds fantastic. Isn't Savory just the best!!! Wonderful store with wonderful products. I have a client who is Indian and has offered several times to do a cooking demo for us. We should take her up on that. (actually you met her at the Rick Bayless demo)

Karen Harris April 11, 2011 at 8:35 pm

This looks fantastic Kirsten. Since my daughter is mostly vegetarian, I am always on the hunt for recipes to forward onto her and this is a definite must.

A SPICY PERSPECTIVE April 11, 2011 at 6:33 pm

I've never had a curry like this. I'm excited to try it. I bet the Indian spices do wonders for the eggs.

JelliDonut April 11, 2011 at 4:36 pm

I've never had egg curry! Can't believe that. Will certainly try this recipe soon, since we all love curry.

Bo April 11, 2011 at 4:01 pm

I love curry…especially egg curry…since I know I always have eggs on hand. Beautiful photos!

Susi's Kochen und Backen April 11, 2011 at 3:59 pm

I don't have a lot of experience with Indian dishes, but this looks exceptionally good! The flavor combination sounds outstanding.

Barbara | VinoLuciStyle April 11, 2011 at 3:30 pm

I love curry…wait, make that I really love curry now that we have Savory Spice Shop in town. Their spices make such a huge difference in the dishes I've prepared and I must try this; looks amazing. I need to try it for more reasons than one; I have 20 pounds of basmati rice to use!

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