Quick Egg Curry (Best Version EVER!) Recipe

Introduction

Quick Egg Curry is a rich, flavorful dish that comes together in no time. It’s creamy, spiced perfectly, and packed with tender boiled eggs, making it a comforting meal for any day of the week.

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

1. Step 1: Heat a deep-based pan over medium heat and add the vegetable oil and butter. Let the butter melt and bubble gently.
2. Step 2: Add the minced garlic and chopped ginger to the butter and fry for about 5 minutes, stirring occasionally until fragrant.
3. Step 3: Stir in the chopped tomatoes and 200 ml of water (to rinse out the can). Bring the mixture to a boil, then reduce the heat to simmer. Add a good pinch of flaky salt, chilli powder, turmeric, and ground black pepper. Let it simmer for 10 minutes.
4. Step 4: Pour in the single cream and stir well to combine.
5. Step 5: Sprinkle in the garam masala and stir. Adjust seasoning to taste. Keep the curry simmering on low heat while you prepare the eggs.
6. Step 6: Boil the eggs in a pot of boiling water for 6 minutes, then transfer them to a bowl of cold water. Peel the eggs once cool enough to handle.
7. Step 7: Gently place the peeled eggs into the curry and spoon the sauce over them. Cook for an additional 1 minute to absorb the flavors.
8. Step 8: Serve the curry in bowls, garnished with fresh coriander and sliced red chillies. Enjoy it with rice, naan, or your favorite sides.

Tips & Variations

• For extra richness, substitute single cream with coconut milk or double cream.
• Add potatoes or peas for more texture and variety.
• Adjust the chilli powder to match your preferred spice level.
• Use free-range eggs for better flavor and texture.

Storage

Store any leftover 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. Keep the eggs in the curry to prevent them from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

This recipe relies heavily on eggs and dairy cream, but you can make a vegan version by using tofu or chickpeas instead of eggs and coconut cream in place of single cream.

How can I prevent the eggs from overcooking?

Boil the eggs for exactly 6 minutes for firm but creamy yolks. Immediately plunge them into cold water to stop the cooking process and make peeling easier.

Quick Egg Curry (Best Version EVER!) Recipe

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★★★★★

4.9 from 53 reviews

This Quick Egg Curry recipe offers a rich and flavorful Indian-inspired dish with perfectly boiled eggs simmered in a creamy, spiced tomato-based curry. Quick to prepare and packed with aromatic spices, it’s a comforting meal perfect for a weeknight dinner or anytime you crave a hearty curry.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

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Oil and Fats

• 1/2 tbsp vegetable oil
• 75 g salted butter

Spices and Aromatics

• 6 garlic cloves (minced)
• 2 inches fresh ginger (finely chopped or minced)
• 1/2 tsp turmeric
• 1 tsp chilli powder (adjust to taste)
• 1/4 tsp ground black pepper
• 1 tsp garam masala
• Big pinch of flaky salt

Main Ingredients

• 400 g chopped tomatoes
• 200 ml single cream
• 6 eggs

Garnish

• Fresh coriander (roughly chopped)
• Fresh red chillies (finely sliced)

Instructions

1. Prepare the butter and oil base: Place a deep-based pan on medium heat and add 1/2 tbsp vegetable oil along with 75 g salted butter. Allow the butter to melt and begin bubbling lightly to create a rich cooking base.
2. Sauté garlic and ginger: Add the minced garlic and finely chopped ginger to the melted butter. Fry for 5 minutes, stirring occasionally until the mixture is aromatic and golden.
3. Add tomatoes and spices: Pour in the 400 g chopped tomatoes along with 200 ml water (from rinsing the tomato can). Bring the mixture to a boil, then reduce heat to a simmer. Season with a big pinch of flaky salt, 1 tsp chili powder, 1/2 tsp turmeric, and 1/4 tsp ground black pepper. Let the curry simmer for 10 minutes to develop flavor.
4. Incorporate cream: Pour in 200 ml single cream to the curry and stir well to combine, creating a rich and creamy sauce.
5. Add garam masala and season: Sprinkle 1 tsp garam masala into the curry. Stir to combine and adjust seasoning to your preference. Keep the curry simmering on low heat, allowing flavors to meld while preparing the eggs.
6. Boil the eggs: Place 6 eggs in boiling water and cook for 6 minutes to achieve slightly soft yolks. Transfer eggs to a bowl of cold water to stop cooking, then peel carefully.
7. Combine eggs and curry: Place the peeled eggs into the curry sauce and spoon the curry over the eggs to coat. Cook together for an additional 1 minute to allow eggs to absorb flavors and heat through.
8. Serve and garnish: Divide the egg curry evenly between 3-4 bowls. Garnish with roughly chopped fresh coriander and finely sliced fresh red chillies. Serve hot with rice, naan, or your preferred side dishes.

Notes

• Adjust the amount of chili powder according to your preferred spice level.
• Boiling eggs for 6 minutes yields slightly soft yolks; adjust cooking time if you prefer firmer yolks.
• Using salted butter adds a subtle saltiness to the curry; adjust salt accordingly.
• Serving suggestions include steamed basmati rice or garlic naan for a complete meal.
• The curry base can be made ahead and refrigerated for up to 2 days before adding eggs.

Keywords: egg curry, quick egg curry, creamy egg curry, Indian curry recipe, easy curry, spiced egg curry