An egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs. Delicious and quick this curry can be ready in 25 minutes. I call it easiest curry and everyone’s favorite. Meat lovers adore it and eggetarian vegetarians like it too.

If you have leftover eggs from devil eggs served for a party, you still can make curry with leftovers and enjoy a quick meal with Rice and Eggs. Kids love it for a taste of eggs and moms love it because it is healthy for kids.

A nice change of pace and convenient on those days when I might have forgotten to thaw out the meat that I planned to cook in the evening. Try this recipe and your family will fall in love with it.

Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice for Lunch or Dinner.

Love to see you try my egg curry recipe. If you really like it, please share it or leave a message to let me know!



Try something new with this aromatic, vegetarian, tomato-based curry packed with boiled eggs and served with spiced white rice.


↪2 Eggs.
↪¹/₄ pieces Ginger.
↪3 cloves of Garlic.
↪¹/₄ teaspoon of Garam masala.
↪¹/₄ teaspoon of Curry powder.
↪¹/₄ teaspoon of chili powder.
↪¹/₄ teaspoon of Coriander powder.
↪3 pieces of Tomatoes.
↪2 pieces Onions.
↪salt to taste
↪1 block Maggi cubes. (optional)


Boil the eggs until they are ready, remove, then remove the shell and set aside. In a pan fry onion, ginger, garlic n tomatoes. Stir to combine well, then add garam masala, curry powder, chili powder, coriander powder, and salt, stir and add tomato paste stir again, and finally, add the boiled eggs and let it simmer, serve with white rice.
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