Quick Egg Curry {Best Version EVER!} Recipe
This Quick Egg Curry is a flavorful and creamy dish featuring perfectly boiled eggs simmered in a rich tomato and spiced butter sauce. Ready in under 30 minutes, it’s an ideal comforting meal that balances aromatic spices like garam masala, turmeric, and chili powder with a smooth, buttery finish. Perfect served with rice or naan, and garnished with fresh coriander and red chillies for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- 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
Eggs & Garnish
- 6 eggs
- Fresh coriander, roughly chopped
- Fresh red chillies, finely sliced
Instructions
- Melt Butter and Oil: Place a deep-based pan on medium heat and add 1/2 tbsp vegetable oil and 75 g salted butter. Let it simmer until the butter is melted and lightly bubbling.
- Sauté Aromatics: Add minced garlic and finely chopped ginger to the melted butter. Fry for about 5 minutes, stirring occasionally until fragrant and aromatic.
- Add Tomatoes and Spices: Pour in 400 g chopped tomatoes along with 200 ml water (used to rinse the tomato can). Bring the mixture to a boil, then reduce to a simmer. Add a big pinch of flaky salt, 1 tsp chilli powder, 1/2 tsp turmeric, and 1/4 tsp ground black pepper. Let it simmer gently for 10 minutes to develop the flavors.
- Add Cream: Stir in 200 ml single cream to the simmering sauce, mixing thoroughly to combine the creamy texture with the spices.
- Season with Garam Masala: Sprinkle 1 tsp garam masala into the sauce, stir well, then adjust seasoning to taste. Keep the sauce on low heat while preparing the eggs.
- Boil the Eggs: Place 6 eggs in boiling water and cook for 6 minutes to achieve a slightly soft center. Immediately transfer them to a bowl of cold water to stop cooking, then peel the eggs carefully.
- Add Eggs to Curry: Place the peeled eggs into the curry sauce and spoon the sauce over them. Cook together for an additional 1 minute to allow the flavors to meld.
- Serve: Divide the egg curry into 3-4 bowls. Garnish with chopped fresh coriander and finely sliced fresh red chillies. Serve hot with rice, naan, or your favorite side dishes.
Notes
- You can adjust the chili powder for heat preference, making it milder or hotter.
- Boiling the eggs for 6 minutes ensures they have a soft to medium yolk consistency.
- Using salted butter adds depth of flavor, but you can use unsalted butter and add salt separately if preferred.
- Serve with steamed basmati rice or warm naan bread to complement the creamy curry.
- For a richer flavor, allow the tomato and spice mixture to simmer slightly longer before adding cream.
Keywords: Egg Curry, Quick Egg Curry, Indian Egg Curry, Easy Egg Curry Recipe, Spicy Egg Curry, Creamy Curry, Breakfast Curry, Indian Cuisine
