Egg Curry

Egg Curry

Shivangi Rao
By Shivangi Rao
Course Breakfast, Entrees, Vegetarian Dishes


  • 5-6 hard-boiled eggs
  • 1 yellow onion diced finely
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 tbsp lemon juice
  • 1 tsp Garam masala
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne powder
  • 1/4 tsp freshly ground black pepper
  • 4 cloves garlic grated
  • 1 tsp ginger grated
  • 2 tbsps coconut cream
  • 1 tbsp ghee
  • Pinch of dried Kasoori Methi
  • Chopped cilantro for garnish


  • Boil 6 eggs to your desired consistency (I like mine slightly soft). Peel eggs once cooled and set aside.
  • In a separate pan, heat oil on medium heat. Add in onions and all spices and sauté until onions are cooked down. Then add in garlic and ginger. Continue to sauté.
  • Once everything is sautéed well, add in tomato sauce and diced tomatoes. Let it simmer for 10-15 minutes.
  • Add in coconut cream, kasoori methi, and lemon juice. Taste sauce and add more salt if necessary.
  • Pour sauce into a serving dish. Add in boiled eggs (either whole or sliced in half, or both!).
  • Garnish with cilantro and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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