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Easy Boiled Egg Masala Curry

Egg masala curry is a simple homestyle recipe popular in both Indian & Pakistani homes, my version comes in a delicious tomato-based gravy.

This delicious and easy homestyle curry takes around 45 minutes to cook but it is an ideal dish to prepare in advance and can be finished in 4-5 minutes.

Overhead Indian inspired egg masala curry served with homemade chapatis.

Anda Masala

The first time I had heard of an egg curry I probably had the same reaction you are having now… I can see your faces!

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 egg curry at a friend’s 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 cheap and simple to make.

It is also a perennial favourite in street-side eateries across India, these are called dhabas. Dhaba-style curries rarely use tomato-based sauces because tomatoes are considered expensive.

Close-up Indian inspired egg masala curry with fresh coriander.

Frequently Asked Questions.

Can I make this in advance?

Yes, you can boil eggs and keep them shelled in the fridge for up to a week. The sauce can also be cooked and stored in the fridge for up to a week.

All you would then need to do is reheat the curry sauce in a wide-based pan and when hot pop the egg in and reheat for 2-3 minutes.

Do I have to blend the sauce?

No, you can make this a chunky egg curry if you like but you will need to chop the onion, garlic and ginger much smaller.

Can I use tinned tomatoes?

Yes, especially if you are blending the sauce for this egg curry, just sub in a 200g (7oz) tin of chopped tomatoes.

Can I use dried curry leaves?

I’ve got a deep dislike of dried curry leaves, as far as I am concerned they taste of very little and I would rather omit them than waste my money on them.

A well-appointed Indian, Pakistani or Bangladeshi store will have fresh or frozen curry leaves and frozen curry leaves are superb.

My eggs are still runny what went wrong?

Here in Europe, we do not need to keep our eggs in the fridge. As a result, my timings are based on room-temperature eggs, if you are cooking from the refrigerator add an extra 30-60 seconds.

I like my eggs for this to be just past a little jammy in the yolk rather than chalky.

Indian inspired egg masala curry served with homemade chapatis.

Serving Suggestions

As with most curries, I like to serve this egg curry with some form of flatbread. It is pictured here with my homemade chapatis, but a tandoori style naan bread would work equally well.

Of course, rice is always part of the conversation when it comes to side dishes for curry, and a nice pilau rice is a great option.

If you wanted something a little more substantial then this egg curry is delicious served with bombay potatoes or aloo methi.

I’ve also served this with my masala chips recipe, but you could just as easily throw some air fryer potato wedges on the plate, there is plenty of the masala sauce to mop up!

Close-up overhead Indian inspired egg masala curry with fresh coriander.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Saucepan, large enough to boil eggs.
  • 30cm or 12″ frying pan.
  • Blender.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or a combination of a measuring jug, cups and spoons.
Indian boiled egg curry in a tomato based masala style gravy.
Yield: 2 Servings

Indian Egg Masala Curry Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

My version of an Indian egg curry features hard-boiled eggs in a wonderfully tasty and fragrant tomato-based masala style sauce.


  • 5 Eggs (Room Temperature)
  • 150g (1 Cup) Onion
  • 3 Garlic Cloves
  • 15g (Half of a thumb sized piece) Ginger
  • 1 Green Chilli Pepper
  • 2 Tbsp Ghee
  • 12 Curry Leaves
  • ½ Tbsp Chilli Powder
  • 1 Tsp Ground Coriander
  • ½ Tsp Ground Turmeric
  • ½ Tsp Ground Cumin
  • 200g (¾ Cup) Tomato Passata
  • 175ml (¾ Cup) Water
  • ½ Tsp Sugar
  • ½-¾ Tsp Salt
  • 1 Tsp Dried Fenugreek
  • 1 Tsp Garam Masala


  1. Bring a saucepan of water (large enough to hold the eggs) to a boil and drop in the eggs, then cook them for 9 minutes. Refresh in cold water and peel.
  2. Peel the onion and cut it into a medium 1.5-2cm (½-¾") dice.
  3. Peel and roughly chop the garlic and ginger.
  4. Cut the chilli pepper in half lengthways.
  5. Heat a 30cm or 12" frying pan over a medium-high heat and add the ghee.
  6. When the ghee has melted add the onion and cook for 8-10 minutes, you only want to get a light to medium gold colour on the onions, so if they colour too quickly reduce the heat a little.
  7. Throw in the roughly chopped garlic, ginger, the curry leaves and the sliced chilli and cook for another 1-2 minutes.
  8. Add the Kashmiri chilli powder, ground turmeric, ground coriander and ground cumin, then give it all a stir.
  9. Pour in the tomato passata, water, and add the salt and sugar, bring everything to a boil, then simmer on low for 10 minutes.
  10. Transfer the masala sauce to a blender and blitz until smooth.
  11. Return the sauce to the pan and heat it over a medium-low heat (adding more water if needed), crush in the dried fenugreek and the garam masala and stir.
  12. Finally cut the eggs in half and add them to the pan and reheat them for 3-4 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 387Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 498mgSodium: 1705mgCarbohydrates: 22gFiber: 5gSugar: 8gProtein: 19g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Julie tier

Saturday 9th of March 2019

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

Brian Jones

Monday 11th of March 2019

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.

Aleka Shunk

Monday 25th of June 2018

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!

Brian Jones

Tuesday 26th of June 2018

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 :)


Friday 22nd of June 2018

This is one of my husband favorite dishes.....You took a great picture of this dish, mine never look so good.

Brian Jones

Sunday 24th of June 2018

Thanks Loyola


Friday 22nd of June 2018

I love curry-I can't wait to try this recipe!

Brian Jones

Sunday 24th of June 2018

Enjoy :)


Wednesday 13th of June 2018

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!

Brian Jones

Friday 15th of June 2018

Thanks Ramona, such a simple dish so not a lot you can do with it visually really but so incredibly tasty!

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