Description
This quick egg curry is a flavorful and comforting Indian-inspired dish featuring boiled eggs simmered in a rich, spiced tomato and cream-based sauce. Ready in under 40 minutes, it combines aromatic garlic and ginger with warm spices like turmeric, garam masala, and chili to deliver the best version of a classic egg curry that’s perfect for a hearty meal.
Ingredients
Scale
Base Ingredients
- 1/2 tbsp vegetable oil
- 75 g salted butter
- 6 garlic cloves (minced)
- 2 inches fresh ginger (finely chopped or minced)
- 400 g chopped tomatoes
- 200 ml water (for rinsing tomato can)
Spices & Seasonings
- 1/2 tsp turmeric
- 1 tsp chilli powder (adjust to taste)
- 1/4 tsp ground black pepper
- 1 tsp garam masala
- Big pinch of flaky salt
Dairy & Eggs
- 200 ml single cream
- 6 eggs (more if desired)
Garnish
- Fresh coriander (roughly chopped)
- Fresh red chillies (finely sliced)
Instructions
- Melt butter and oil: Place a deep-based pan on medium heat and add 1/2 tbsp vegetable oil and 75 g salted butter. Allow the butter to melt and bubble lightly before proceeding.
- Sauté aromatics: Add minced garlic and finely chopped or minced ginger to the melted butter and oil. Fry for about 5 minutes, stirring occasionally, until fragrant and aromatic.
- Add tomatoes and spices: Pour in 400 g chopped tomatoes along with 200 ml water used to rinse the can. Bring to a boil, then reduce to a simmer. Season with a big pinch of flaky salt, 1 tsp chilli powder, 1/2 tsp turmeric, and 1/4 tsp ground black pepper. Simmer for 10 minutes to develop the curry base.
- Add cream: Stir in 200 ml single cream to the simmering curry sauce and combine well.
- Finish seasoning: Sprinkle in 1 tsp garam masala, stir to combine, and adjust salt or spices to taste. Keep the curry simmering on low heat.
- Boil eggs: Place 6 eggs in boiling water and cook for 6 minutes for a soft to medium-boiled texture. Immediately transfer eggs to a bowl of cold water to stop cooking, then peel them carefully.
- Combine eggs with curry: Add the peeled eggs into the curry sauce and spoon the curry over them. Cook together for 1 more minute to integrate flavors.
- Serve: Divide the egg curry into 3-4 bowls. Garnish with roughly chopped fresh coriander and finely sliced fresh red chillies. Serve with rice, naan, or your favorite sides.
Notes
- Adjust chili powder to your preferred spice level.
- Boil eggs to your liking; 6 minutes ensures a slightly soft yolk, but cook longer for firmer yolks.
- Using salted butter adds some saltiness, so taste the curry before adding extra salt.
- Single cream adds richness; you can substitute with coconut milk for a dairy-free version.
- Leftover curry tastes great the next day as flavors continue to meld.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: egg curry, quick curry, Indian egg recipe, spicy egg curry, tomato egg curry, creamy curry, easy dinner, Indian comfort food
