Easy Spicy Indian Egg Curry

A hard boiled egg curry is a popular dish across India and Pakistan, my version comes in a delicious masala style tomato sauce!

Portrait image of a hard boiled egg curry in a white bowl served with snipped chives

Egg Curry… Yes Seriously!

The first time I had heard of an egg curry I probably had the same reaction you are having now!

Eggs in a biryani absolutely, eggs in a nargis kebab, definitely! But eggs in a masala style gravy made me raise an eyebrow.

I first ate it at a friends house and it blew me away, and it is apparently a very common dish in Indian and Pakistani houses.

Sadly it is a rarity on the menus of Indian restaurants, which is odd as it is gloriously tasty and really cheap and simple to make.

My version uses a quick version of the sauce from my chicken tikka masala recipe.

Portrait overhead image of a hard boiled egg curry in a white bowl served with white rice and snipped chives

How to Avoid a Bitter Onion Taste.

The greatest danger when cooking this curry is getting a bitter taste from the onion puree. It is a risk you take whenever you form a puree from raw onions.

There are a few steps you can take to reduce this risk.

I like to soak my onions for a couple of minutes before I blend them.

But the three crtical steps to reduce the risk are:

  1. Ensure that you remove all of the “root” of the onion.
  2. Do not overblend the puree, you just want to break the onion down.
  3. Do not reduce the cooking time of the onion, keep it nice and steady for 20 minutes.

You can cook the onion before blending either in a pan or microwave, which eliminates the risk completely. 5 minutes in a pan or 60 seconds in a microwave is enough.

It does very much change the flavour of this recipe though, it is still tasty but not as good as it could be.

Portrait close up image of a hard boiled egg curry in a white bowl served with snipped chives

Serving Suggestions.

In the summer I keep this recipe light and vibrant with white rice and loads of fresh chives. Yes, more onion!

In winter, I am more likely to serve it with nutty brown rice and enrich it with a swirl of cream.

As it is a wet curry then my choice of bread would be a naan bread which is perfect for mopping up the leftover gravy.

If you wanted something a little larger then this is delicious served with bombay potatoes.

It’s almost like Indian egg and chips mmmmmm, memories!

Egg Curry Recipe

Egg Curry Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This egg curry features hard boiled eggs in a wonderfully tasty and fragrant tomato based masala sauce.


  • 3 Eggs
  • 1 Tbsp Cooking Oil
  • 100 g (3.5 oz) Onion
  • 3 Garlic Cloves
  • 25 g (1oz) Ginger
  • 1 Tsp Kashmiri Chili Powder
  • 1/2 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Fenugreek
  • 1 Tsp Ground Turmeric
  • 1/8 Tsp Ground Cloves
  • 175 ml (6oz) Tomato Passata
  • 1 Tbsp Tomato Puree
  • 150 g (5oz) Water
  • 1/2 Tsp Sugar
  • 1/2 Tsp Black Pepper
  • Salt to Taste


  1. Peel and roughly chop the onion making sure you remove all of the root.
  2. Place the chopped onion in cold water for 2 minutes.
  3. Peel the garlic cloves.
  4. Peel and roughly chop the ginger.
  5. Place the drained onion, garlic and ginger in a blender with just enough water to blend it all to a paste.
  6. Heat the oil in a frying pan over a medium heat and add the onion, ginger and garlic paste and the cinnamon stick.
  7. Cook for 20 minutes ensuring that you do not colour this puree.
  8. Bring a pan of water to the boil.
  9. Drop in the eggs and boil for seven and a half minutes.
  10. Remove the eggs then refresh in cold water.
  11. Return the onion paste and add all of the ground spices and stir for 30 seconds.
  12. Pour in the tomato passata and add the tomato paste.
  13. Stir and add in the sugar, pepper and season with salt to taste.
  14. Simmer for 7 minutes.
  15. Peel and cut the boiled eggs in half.
  16. Place the sliced eggs into the sauce cut side down and spoon over a little of the sauce.
  17. Simmer for a final couple of minutes to reheat the eggs.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 279mgSodium: 442mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 11g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

30 thoughts on this Recipe:

  1. Hi Brian, I’ve just made the curry sauce as the recipe timings it smells great but on tasting it has a bitter raw onion taste. Please can you advise what I can do to sort this. Thanks

    • Hey Julie… Sorry I missed this as I was out and about over the weekend, my only thoughts are that the pan was not hot enough and the onion was not cooked out before the sauce was created. Cooking on longer with the addition of a little water to facilitate this would resolve the problem I should imagine.

  2. Oh wow, I’ve never had this before but the flavors sound amazing! I must admit, I’m “afraid”, for lack of a better word, to use curry for some reason but I NEED to!

    • Curry is a word that describes a huge array of foods from vast swathes of the earth. Ain’t nor need to be afraid of it, just jump in and play, it is only food πŸ™‚

  3. We love egg curry and I make it quite often. I never thought of taking pictures of it as I always thought it’s not photogenic at all but you’ve done such a great job here Brian. Gorgeous looking dish. Bravo!

  4. You most definitely are not getting any crumpled nose faces from me looking at this gorgeous curry dish. It’s so visually stunning and I can see why it would be one of your personal favorites. My hubby is a big curry fan and I can’t wait to tantalize his taste buds with this beauty. Definitely pinning for later!

  5. One of my very favorite dishes. Believe it or not your afraid of how others would accept it and I zoomed right into this photo and dish. seriously gorgeous photography Brian and a delicious recipe too. Have a super weekend.

    • You’re too kind, I wasn’t worried how it would look more a case of how popular it would be an egg curry at one point in time was complete ‘what’ moment for me but I love it now and glad you do to πŸ™‚

  6. I am so curious about this dish Brian! I would never have thought egg and curry would work, but yours looks (and sounds) pretty awesome πŸ™‚ Very inspiring!

    • Thanks Paige, apparently it is a really common dish with different varieties all over India, Pakistan and Bangladesh… It just didn’t travel to restaurants, it really is a fabulous quick meal.

    • There certainly are, eggs are a go to staple to us thanks to chickens and ducks roaming around the garden and I can’t get enough of them πŸ™‚

  7. This is a delicious curry. I keep my pantry stocked with Indian spices since my husband is from India. He would love your curry.

    • Thank you Christie, I don’t think I could survive without my well stocked spice cupboard… Stuff of life for me πŸ˜€

  8. Wow, I’ve never had Egg Curry, but it sounds delicious. Love all of the beautiful, aromatic spices and I can imagine that the sauce must be luxurious with the hardboiled eggs.

    • So many people gave said that Amanda, seems to be a food secret, I have no idea why… So much Inidan food is common place but this classic seems to be a little forgotten.

  9. I am so intrigued! I just hard-cooked some eggs, so I would love to have this tonight, however, I don’t have a bunch of those spices. Will have to remedy that.

    • Hehe, I am sure you could rustle up an Indian style gravy from store cupboard ingredients, garlic, ginger and onion as a base and then work on simple Indian flavours, cumin, turmeric, maybe fennel and take it from there. The great thing about Indian food is you can taste and alter as you go, it really is a cuisine where having a hands on approach is key.

  10. Okay. That’s what we’ll be having for dinner tonight.
    I’ve got very productive egg layers and I’m always looking for ways to incorporate a gazillion eggs in any meal.


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