Fusion Platter

A blend of tasty food and culture

Quick and Simple Egg Curry

Simple Egg Curry

When you run out of veggies and want to prepare something quickly without much ado and want it to be tasty and simple at the same time, I suggest you try out my recipe to make Egg Curry or Egg Gravy. This recipe isn’t the typical Anda Masala or Egg Masala that you are used to eating. This recipe is more subtle on flavours and won’t burn down your throat. I have disliked eating egg curry as I always felt that the absence of meat in the curry doesn’t give any taste to the dish. I have grown up eating some selected egg curries at Dhabas or Local restaurants which were full of spices and flavours that actually tasted really good. And so over the years trying out variations in egg curry have only got me more interested in this dish. If you love eggs and want to try out some other eggy dishes you can check them out here – Omelettes, Zucchini Egg Fritters, Anda Bhurji, Anda Masala, Anda Rice, Anda pav, Sunny Side Up Egg Curry


  • 3 Medium Sized Tomatoes roughly chopped
  • 1 Medium Sized Onion finely/roughy chopped
  • 2 Green Chillies
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Turmeric powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 2 tsp Everest Chicken Masala Powder
  • 2 tbs Oil
  • 1 Glass of Water
  • 3/4 Eggs boiled and cut into halves
  • Finely chopped Coriander and Lemon wedges for garnishing


  • In a deep, thick bottomed pan heat some oil
  • Once the oil is nice and hot add the onions and fry till it’s reduced to half its quantity
  • Add in the ginger garlic paste, green chillies and fry till the raw smell goes away
  • Then add the tomatoes along with all the dry spice powders and fry for some time
  • Pour some water, Cover with a lid and cook on medium flame till the tomatoes are nice and mushy
  • Turn off the flame and let the mixture cool off
  • When the mixture cools off, grind to a smooth/course paste as you prefer
  • Pour this mixture in the same pan that you used to fry it and let the mixture boil for about a minute or two
  • Add in the Eggs along with the chopped coriander
  • Egg curry is ready to be served with rice/roti/chapati/naan/steamed rice
  • Squeeze in a little bit of lime from top for that extra tanginess


  • The longer you fry the onion tomato mixture along with the spices before adding water on medium low flame the more flavour it gives
  • Squeeze in the lime just on your individual portion instead of adding to the whole curry
  • You can replace the Everest chicken Masala with any other chicken masala
  • Chicken or other meat masala gives a mild taste to the curry without being overpowering.