Indian egg curry is a much-loved dish in many Indian households: rich, comforting and ideal for a weeknight. It is full of flavour yet simple to prepare, and this North Indian-style version pairs beautifully with rice or roti. It is a recipe for your own kitchen, and a good way to practise the onion and tomato masala that sits behind so many Indian curries.
Why egg curry deserves a place in your week
Egg curry is quick and versatile. It uses everyday ingredients, doesn't need hours of preparation, and is just the thing when you want something warming without much effort.
The base is a well-spiced onion and tomato masala, enriched with yoghurt and finished with halved hard-boiled eggs. The result is bold, hearty and satisfying.
Ingredients
Most of these may already be in your cupboard:
- 1 medium onion, roughly chopped
- A thumb-sized piece of ginger (about 1cm)
- 5 to 6 garlic cloves
- 1 green chilli, to taste
- 1 bay leaf
- A pinch of sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- Half a tsp red chilli powder
- A quarter tsp garam masala
- 3 to 4 fresh tomatoes, puréed
- A quarter cup of plain yoghurt, whisked
- Salt, to taste
- 4 hard-boiled eggs
- 2 tbsp oil
- Fresh coriander, to garnish
Method
1. Make the masala base
Blend the onion, ginger, garlic and green chilli into a smooth paste. This is the aromatic base of your curry.
Heat the oil in a deep pan or kadai over a medium heat. Add the bay leaf and sugar, which helps the colour and balances the spices.
Add the onion paste and cook, stirring often, until it darkens to a deep golden brown. This is where the depth of flavour comes from, so don't rush it.
2. Add the spices
Turn the heat down low. Add the ground coriander, cumin, chilli powder and garam masala with a small splash of water, and cook until fragrant and the water has evaporated.
3. Add tomatoes and yoghurt
Pour in the puréed tomatoes and cook until the oil begins to separate from the masala. This takes away the raw taste of the tomatoes.
Once the tomato base is well cooked, stir in the whisked yoghurt. Keep the heat low and stir constantly so it doesn't split. Cook until the yoghurt is absorbed and the sauce looks rich and glossy.
4. Finish the curry
Add about a cup of water and bring to a gentle boil, then season with salt.
While it simmers, cut the eggs in half lengthways. When the sauce reaches the consistency you like, lower the egg halves in gently. For extra body, crumble one of the yolks into the sauce to thicken it.
Simmer for a few more minutes to let the flavours come together, then take it off the heat.
Garnish and serve
Scatter over chopped fresh coriander just before serving. The fresh herbs are a lovely contrast to the rich spices.
Serve it with:
- Steamed basmati rice or cumin-scented jeera rice
- Warm chapati or paratha
- A crisp green salad or a cooling cucumber raita
It also works well alongside dry vegetable sides such as okra (bhindi), potato and aubergine, or carrot and pea. For more on which breads to choose, see our guide to Indian breads.
Storage
Transfer any leftovers to an airtight container and keep in the fridge for up to two days. When reheating, add a splash of water if the sauce has thickened, and warm it gently.
A home classic
This North Indian-style egg curry brings comfort and flavour in equal measure. It is a great choice if you are new to Indian cooking, and with a handful of ingredients and a straightforward method, it can quickly become a household staple. The same patient onion and tomato base is behind many restaurant curries too; read more in our piece on garlic and ginger in Indian cooking.
Egg curry is one for your own kitchen. When you would rather someone else did the cooking, browse our menu or try our Pre-Theatre menu, served from 12pm to 5.30pm daily. Book a table and leave the washing up to us.
