Egg Curry



  • 4 eggs boiled & skin peeled
  • 1-2 boiled potato,peeled and chopped into small pieces (optional)
  • 1 big onion Chopped
  • 1 inch ginger
  • 6-7 pod of garlic
  • 1 big tomato (purée)
  • 1 cup water
  • Chopped Cilantro for garnishing
  • Spices
  • 1/2 tspn Panch Phoran
  • 1/2 tspn turmeric powder
  • 1 tspn Red chilly powder
  • 1 tspn Coriander powder
  • 1 tspn Cumin powder
  • 1/2 tspn Black pepper powder
  • 1 tspn Garam masala Powder
  • 3 tbpn Oil (vegetable)


  1. Add onion,garlic & ginger & make a puree in blender.
  2. In a Pan heat oil , add panch phoran , saute for 10 sec & add the onion ,garlic & ginger puree & cook for 3-4 min .
  3. Now add the spices turmeric powder, Red chilly powder, Coriander powder, Cumin powder, Black pepper powder and Garam masala Powder and cook for 3-4 min.
  4. Now add the tomato puree and cook till you see that the masala starts oozing oil in the corner.
  5. Add the boiled potatoes & cook for another 2-3 min.
  6. Now in a separate pan heat 1/2 tspn oil, put a pinch of turmeric & salt and fry the boiled eggs till it turns brown from all the sides. This is an optional step as I like little fried boiled eggs in the curry. If you dnt wanna fry you can put the boiled eggs directly in the gravy.
  7. Add 1 cup water and mix well ,let the curry comes to boil.
  8. Add fried/boiled eggs & cover it ,cook for 5 min.
  9. Garnish with chopped cilantro/coriander & serve with your favourite rice or naan or chapati.
  10. Enoy Ting 🙂
  11. Panch phoran , is a whole spice blend,All the five spices in panch phoron are seeds.Typically, panch phoron consists of fenugreek seed, Kala jeera (Mangrela), cumin seed, black mustard seed and fennel seed in equal parts.Unlike most spice mixes, panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or  fish, lentils, and in pickles.

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