Quick Egg Curry {Best Version EVER!} Recipe
Introduction
This Quick Egg Curry is a rich and flavorful dish that comes together in no time, perfect for a comforting weeknight meal. Creamy, spiced tomato sauce surrounds tender boiled eggs, making it a hearty and satisfying choice for any egg lover.
Ingredients
- 1/2 tbsp vegetable oil
- 75 g salted butter
- 6 garlic cloves (minced)
- 2 inches fresh ginger (finely chopped or minced)
- 400 g chopped tomatoes
- 1/2 tsp turmeric
- 1 tsp chilli powder (adjust to taste)
- 1/4 tsp ground black pepper
- 200 ml single cream
- 1 tsp garam masala
- 6 eggs
- fresh coriander (roughly chopped)
- fresh red chillies (finely sliced)
Instructions
- Step 1: Heat a deep-based pan over medium heat and add the vegetable oil and butter. Let the butter melt and bubble gently.
- Step 2: Add the minced garlic and chopped ginger to the pan. Fry for about 5 minutes, stirring occasionally, until fragrant.
- Step 3: Add the chopped tomatoes and 200 ml of water (use this to rinse out the tomato can). Bring to a boil, then reduce to a simmer. Season with a pinch of flaky salt, chilli powder, turmeric, and ground black pepper. Let it simmer for 10 minutes.
- Step 4: Pour in the single cream and stir well to combine with the tomato mixture.
- Step 5: Sprinkle in the garam masala, stir again, and adjust seasoning as needed. Keep the curry simmering on low heat while you prepare the eggs.
- Step 6: Boil the eggs in a pot of boiling water for 6 minutes. Once done, transfer them to a bowl of cold water to cool, then peel the shells off.
- Step 7: Add the peeled eggs to the curry and spoon sauce over them. Cook together for 1 more minute to let the flavors meld.
- Step 8: Serve the curry divided between 3-4 bowls, garnished with fresh coriander and sliced red chillies. Enjoy with rice, naan, or your favorite sides.
Tips & Variations
- For a richer curry, substitute single cream with full-fat coconut milk.
- Adjust the chilli powder according to your spice preference to make it milder or hotter.
- Add cooked potatoes or spinach for extra texture and nutrition.
- Use fresh tomatoes and blend them for a smoother sauce if you prefer.
Storage
Store the egg curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid boiling the curry after reheating to keep the cream from curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of eggs for this curry?
Yes, you can use duck eggs or quail eggs. Just adjust the boiling time based on their size—quail eggs need less time, while duck eggs require slightly longer.
What can I serve with this egg curry?
This curry pairs wonderfully with steamed basmati rice, warm naan bread, or roti. You can also add a side of cucumber raita or a simple salad for a refreshing balance.
PrintQuick Egg Curry {Best Version EVER!} Recipe
A rich and flavorful Quick Egg Curry recipe featuring a creamy tomato-based sauce infused with garlic, ginger, and traditional Indian spices. Perfect for a comforting meal served with rice or naan, this curry combines perfectly boiled eggs simmered in a luscious, spiced cream sauce topped with fresh coriander and red chillies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
Sauce Ingredients
- 1/2 tbsp vegetable oil
- 75 g salted butter
- 6 garlic cloves (minced)
- 2 inches fresh ginger (finely chopped or minced)
- 400 g chopped tomatoes
- 1/2 tsp turmeric
- 1 tsp chilli powder (adjust to taste)
- 1/4 tsp ground black pepper
- 200 ml single cream
- 1 tsp garam masala
- Pinch of flaky salt
Main Ingredients
- 6 eggs
Garnish
- Fresh coriander (roughly chopped)
- Fresh red chillies (finely sliced)
Instructions
- Heat Butter and Oil: Place a deep-based pan on medium heat and add the vegetable oil and salted butter. Let it simmer until the butter is melted and bubbling lightly.
- Sauté Garlic and Ginger: Add the minced garlic and chopped ginger into the melted butter. Fry for about 5 minutes, stirring occasionally until fragrant and aromatic.
- Add Tomatoes and Spices: Pour the chopped tomatoes along with 200 ml water (use the water to rinse the tomato can) into the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Add a big pinch of flaky salt, chilli powder, turmeric, and ground black pepper. Let it simmer for 10 minutes to develop the flavors.
- Incorporate Cream: After the sauce has simmered, pour in the single cream and stir thoroughly to combine the ingredients into a rich, creamy sauce.
- Season with Garam Masala: Sprinkle in the garam masala spice, stir well, and adjust seasoning to your taste. Allow the sauce to continue simmering gently over low heat.
- Boil the Eggs: Meanwhile, place the eggs in boiling water and cook for 6 minutes to achieve a slightly soft yet firm yolk. Transfer the eggs immediately to a bowl of cold water to cool, then carefully peel off the shells.
- Add Eggs to Curry: Place the peeled eggs into the curry sauce and gently spoon the sauce over them. Let everything cook together for 1 more minute to absorb the flavors.
- Serve: Divide the egg curry between 3-4 bowls. Garnish with freshly chopped coriander and finely sliced red chillies. Serve hot alongside rice, naan, or your preferred sides.
Notes
- Adjust the amount of chilli powder and fresh red chillies depending on your spice tolerance.
- The eggs are boiled for 6 minutes to achieve a slightly soft but mostly firm yolk; adjust timing if you prefer a different consistency.
- Using salted butter adds a nice depth of flavor, but reduce additional salt if using unsalted butter.
- You can double the recipe easily for larger groups by scaling ingredients proportionally.
- This curry pairs beautifully with basmati rice or warm naan bread for a complete meal.
Keywords: egg curry, quick egg curry, Indian curry recipe, creamy egg curry, easy Indian dinner, spicy egg curry, garam masala recipes
