Quick 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
Scale
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
