Egg Curry Recipe based on NeemTime research
Ingredients of Egg Curry Recipe
6 large eggs (hard-boiled at home)
3 medium tomatoes, pureed
2 medium onions, finely chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 tbsp homemade vegetable oil or ghee
½ tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric powder
½ tsp red chili powder (adjust to taste)
½ tsp garam masala (homemade spice blend)
Salt to taste
1 ½ cups water (for curry base)
Fresh coriander leaves for garnish
Detailed Preparation Guide of Egg Curry Recipe (with each step and calories count of each step)
Step 1: Boil the Eggs
Place 6 eggs in a pot, cover with water, and bring to a boil.
Boil for 8–10 minutes until fully cooked. Drain, cool, peel, and set aside.
Calories: 6 eggs ≈ 420 kcal
Time: 12 minutes
Step 2: Prepare the Onion-Tomato Masala Base
Heat 2 tbsp oil or ghee (240 kcal) in a pan.
Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown (around 50 kcal).
Stir in minced garlic and grated ginger; cook for 1–2 minutes until fragrant.
Add tomato puree and cook for 8–10 minutes until the mixture thickens and the oil separates.
Calories: Tomatoes + aromatics ≈ 100 kcal
Time: 15 minutes
Step 3: Add Spices
Add coriander powder, turmeric, chili powder, garam masala, and salt. Stir well and cook for another 2 minutes to release flavors.
Calories: negligible (spices are minimal in calories)
Time: 2 minutes
Step 4: Make the Curry Base
Add about 1 ½ cups of water to the cooked masala. Mix and bring to a gentle boil.
Simmer for 5 minutes to thicken slightly.
Calories: 0 added
Time: 5 minutes
Step 5: Add Eggs and Simmer
Gently add the boiled eggs to the curry. You can make small slits in the eggs so they absorb the flavor.
Simmer on low heat for 8–10 minutes so the eggs soak in the masala.
Calories: already counted in earlier steps
Time: 10 minutes
Step 6: Garnish and Serve
Turn off heat and garnish with fresh coriander leaves. Serve warm with rice or chapati.
Calories: negligible (garnish only)
Time: 2 minutes
Total Preparation Time of Egg Curry Recipe for 4 Persons
Boiling eggs: 12 minutes
Preparing masala: 15 minutes
Adding spices and making curry: 7 minutes
Simmering with eggs: 10 minutes
Garnishing and serving: 2 minutes
Total active cooking time: approximately 45–50 minutes
Total Calories of Egg Curry Recipe and Calories Per Person
Eggs: 420 kcal
Oil or ghee: 240 kcal
Onions, tomatoes, garlic, and ginger: 150 kcal
Spices and salt: negligible calories
Total calories for the entire dish: ~810 kcal
Calories per person (4 servings): ~203 kcal per person