Easy, Everyday Egg Curry Recipe

Restaurant Style Egg Curry

This is a delicious but easy everyday egg curry recipe with simple ingredients. This restaurant vali curry or restaurant style egg curry could be considered as a simple, easy egg curry for beginners made without any special spices. A quick and easy egg curry recipe, it is made without coconut.

If you’re interested in a flavourful coconut-based egg curry, then my Goan egg drop curry would be an excellent option. My deviled eggs recipes are also tasty and attractive egg recipes, great for party snacks.

Ingredients

6 eggs, boiled and shelled

¼ tsp turmeric powder

½ tsp chilli powder

1 tbsp oil

Curry

3 tbsp oil

1 tsp cumin seeds

3 med. size onions (150g), finely chopped (3/4 cup)

2 tsp crushed ginger (1 ½ inch piece)

2 tsp crushed garlic (6 med. size garlic cloves)

4 med. size tomatoes (350g), pureed (1 ¼ cup)

5 tbsp whisked yogurt

1 tsp coriander powder

½ tsp cumin powder

1 tsp red chili powder

½ tsp turmeric powder

4 cloves

1 inch piece cinnamon

2 green cardamoms

10 peppercorns

OR instead of top 4 spices, add ¾ tsp garam masala

2 tsp besan

1 tsp salt

1 tsp sugar

½ cup water + ¼ cup + ½ cup (or more)

Chopped coriander

Procedure

1. Make small cuts in the boiled eggs.
2. Heat 1 tbsp oil in a non-stick or thick bottom pan. Add in the eggs. Toss them in the oil for around 1 minute. Sprinkle the turmeric powder and chilli powder on them and then roll the eggs around for a minute or so till they’re well coated with the spice powders. Remove the eggs to a bowl.
3. Using a pestle and mortar crush the cinnamon, cloves, peppercorns, and green cardamom. Instead of this freshly ground spice mix, you could also use ¾ tsp garam masala.
4. To the same pan, add 3 more tbsp oil. Add in the cumin seeds. Roast them for a few seconds. Add the finely chopped onion, sauté it. Then add in the salt, and fry the onion till it is browned.
5. Add the ginger and garlic, and roast this for a few seconds. Then add in the pureed tomatoes and sauté everything.
6. Sauté well on medium heat for 5 – 6 minutes till the oil separates. Add in the whisked yogurt, coriander powder, cumin powder, red chilli powder, the freshly ground spices or garam masala, and the turmeric powder. Add in around 1 – 1 ½ cup water to get a medium thick gravy. Add more water if you prefer a thinner gravy. Taste the gravy and add more salt if necessary. Add more gram masala, chilli powder, etc. according to your taste. Let the curry simmer on low heat for around 5 minutes.
7. Increase the heat to medium and add in the seasoned and fried eggs. Mix them well with the gravy. When the gravy starts boiling, cover the pan, and cook the egg curry for around 2 minutes, not more. Turn off the heat. Garnish with chopped coriander.

Enjoy!