Spicy Egg Curry Recipe

Try this delicious ‘Spicy Egg Curry’ recipe by Chef Ranveer Brar!
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2

For Boiling Eggs
Salt to taste,
2 tsp Vinegar,
7-8 Eggs,
Chilled water,

For Gravy
1 ½ tbsp Oil,
2 Garlic cloves, roughly sliced,
1 inch Ginger, peeled, roughly sliced,
3 medium Onions, roughly chopped,
1 tbsp Degi red chili powder,
2 medium size Tomato, roughly chopped,
Little water,
Salt to taste,
1 heaped tbsp Coriander powder,

For Finishing Gravy
¼ cup Water,
Prepared Gravy,
1 tbsp Coriander leaves, chopped,
Fried Eggs,

For Frying Eggs
2 tsp Oil,
7-8 hard-boiled Eggs,
Salt to taste,
1 tsp Degi red chili powder,

For Garnish
Coriander sprig,


For Boiling Eggs
In a sauce pot, add water as required, vinegar, eggs and give it a boil.
Cook it for 10-12 minutes or until hard boiled. Transfer it to chilled water and remove the shell.
Keep it aside for further use.

For Gravy
In a heavy bottom pan or a kadai, add oil, once it’s hot, add garlic, ginger, onions and saute for 3-4 minutes or until the onions are translucent.
Add degi red chili powder, tomatoes, salt to taste and mix well.
Add some water, salt to taste, coriander powder and saute for a minute.
Cover it with the lid and cook until the tomatoes are mushy.
Transfer it to a grinder jar and grind it into a smooth paste.

For Finishing Gravy
In the same kadai, add water, prepared gravy and let it simmer.
Add coriander leaves, prepared fried eggs and cook for 4-5 minutes or until the gravy thickens.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti or rice.

For Frying Eggs
In a pan, add oil, once it’s hot, add hard boiled eggs and toss it.
Add salt to taste, degi red chili powder and toss well.
Turn off the flames and keep it aside for further use.

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