Quick Egg Curry (Best Version EVER!) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Incorporate cream: Pour in 200 ml single cream to the curry and stir well to combine, creating a rich and creamy sauce.
- 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.
- 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.
- 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.
- 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
