Recipe
Egg Curry
Egg Curry cooks like a weeknight: spicy, direct, and ready for the table.
Start with eggs and onion.
From the first sizzle to the bowl, about 30 minutes.
Ingredients
- 6 eggs
- 1 large onion
- 3/4 cup tomato puree
- 1–2 green chili
- 1 tsp coriander powder
Steps
- Hard-boil eggs, peel, and prick lightly with a fork.
- Fry onion till golden; add tomato puree, coriander, and chili; simmer 8 min.
- Add eggs and 1/2 cup water; simmer 10 min. Serve with roti or rice.
The reel
Tips
- Eggs go in off the hardest heat so they stay tender.
- Salt them as they set. Salting a raw scramble makes them weep.
- A still-soft center finishes in the minute you plate them.
Questions
How long does it take?
Egg Curry takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Egg Curry isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No eggs? Large eggs — any grocery stands in at the same amount. The dish still tastes like Egg Curry.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
Get the appAllergy check: these recipes come from creator reels, and ingredient lists don't always catch everything. Read the reel and the labels if someone at the table has an allergy.