Indian

Egg Curry

Name: Egg Curry
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 large eggs; 2 medium yellow onions, finely chopped; 3 medium tomatoes, pureed; 1 tbsp ginger-garlic paste; 3 tbsp vegetable oil; 1 tsp cumin seeds; 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp red chili powder; 1 tsp salt

Hard-boiled eggs simmered in a richly spiced onion-tomato gravy that is comforting, protein-packed, and ready in under an hour.

45 minutes

Serves 4

Dinner

16 min prep

25 min cook

Contains common allergens

Egg

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Instructions

6 steps

1
Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes; cool under cold water, peel, and make a few shallow slits in each egg.
2
Heat the oil in a large pan over medium heat, add the cumin seeds and let them crackle for 15 seconds, then add the chopped onions and saute for 8 to 10 minutes until deep golden brown.
3
Stir in the ginger-garlic paste and cook for 1 minute, then add the tomato puree along with the turmeric, coriander powder, and red chili powder.
4
Cook the masala for 8 minutes until the oil separates at the edges and the gravy thickens, stirring frequently.
5
Pour in 1 cup water and the salt, bring to a gentle simmer, then slide in the peeled eggs and cook for 8 to 10 minutes so they absorb the flavors.
6
Sprinkle in the garam masala, simmer 2 more minutes, garnish with fresh cilantro, and serve hot with rice or roti.

Listahan Family Score™

67/100

Works for many families

Allergen-friendly 90

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 66

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

245

Calories

12 g

Protein

10 g

Carbs

18 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Egg curry is a household staple across the Indian subcontinent, prized for turning inexpensive hard-boiled eggs into a filling, richly spiced dinner. Regional versions vary widely, but the base of a deeply cooked onion-tomato masala, or bhuna, is the common thread that gives the dish its depth.

Listahan note

This version takes the time to properly brown the onions and cook the masala until the oil separates at the edges, which is the visual cue that the base is developed enough to carry the dish.

Technique cues

Cooking the onions to a deep golden brown, not just softened, builds the sweet, caramelized backbone that Indian home cooking calls bhuna.
Cooking the tomato-spice masala until the oil visibly separates at the edges of the pan signals that the raw tomato taste has fully cooked out and the flavors have concentrated.
Slitting the boiled eggs shallowly before adding them to the gravy lets the sauce seep slightly into the egg, so each bite carries more of the masala flavor.

Kitchen flow

Parallel prep: Boil and peel the eggs while the onions are browning, so both components are ready at the same stage of cooking.
Make-ahead: The masala base can be made a day ahead and reheated; add the boiled eggs fresh so they don't overcook.
Leftover move: Mash leftover egg curry gravy with rice for a quick, spiced egg-and-rice bowl the next day.
Cleanup rhythm: Use one wide pan for the entire cooking process, from browning onions through simmering the eggs.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Hard-boiled eggs

Main protein

Purpose: Simmered in the gravy, they soak up the spices while adding a soft, custardy protein that makes the dish substantial.

Handling: Boil for exactly 9 minutes for a fully set yolk, then cool under cold water so they peel cleanly.

Adaptation: Slightly softer-boiled eggs can be used if you prefer a jammier yolk, though they're more delicate to slit and handle.

Onions

Sweetness base

Purpose: Deeply browned onions form the sweet, savory backbone that carries the whole gravy.

Handling: Cook them low and slow for 8-10 minutes until deep golden, resisting the urge to rush this step.

Adaptation: Shallots can be used for a slightly sweeter, more delicate onion flavor.

Tomatoes, pureed

Body and acidity

Purpose: Pureed tomatoes cook down into the gravy's thick base, balancing the spices with acidity.

Handling: Cook the puree with the spices until the oil separates, which shows the raw taste has cooked away.

Adaptation: Canned crushed tomatoes work well if fresh tomatoes are out of season.

Garam masala, coriander, turmeric, and chili powder

Spice blend

Purpose: This layered spice mix gives the curry its warmth, color, and gentle heat.

Handling: Add the garam masala at the very end, off the heat, since it's a finishing spice that loses aroma if cooked too long.

Adaptation: A store-bought curry powder can substitute in a pinch, though the flavor will be less complex than the individual spices.

Technique notes

Do not rush the onion-browning stage; a pale onion leaves the finished gravy tasting thin and underdeveloped.
Watch for the oil separating at the masala stage; this is the reliable sign the base is ready for liquid, not a guess.
Simmer the eggs gently once added; a hard boil can toughen the egg whites and make them rubbery.

Ingredient swaps

Milder direction: Reduce the red chili powder by half and skip fresh green chilies for a gentler version.
Dairy addition: Stir in a spoonful of yogurt or cream at the end for a richer, milder gravy.
Extra vegetables direction: Add cubed potatoes to the gravy along with the tomatoes for a heartier, more filling curry.

Serve alongside

Steamed basmati rice
Roti
Cucumber raita
Mango lassi
Masala chai
Sparkling water with lime

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat so the eggs don't turn rubbery.
Freezing is possible for up to a month, though the egg texture softens somewhat after thawing.

Equipment

Large saucepan
Small pot for boiling eggs
Blender or food processor for the tomato puree

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