Restaurant Style Egg Curry | Easy Egg Curry Recipe - Cooking From Heart (2024)

Learn how to make Restaurant Style Egg Curry recipe with detailed step by step pictures. Easy Egg Curry recipe, tastes so good with any Indian bread!

Restaurant Style Egg Curry is a very easy and delicious curry made with hard boiled eggs. This egg masala recipes uses no fresh cream or cashews or any other creamy ingredients, yet it turns out creamy & rich with just the basic pantry ingredients. This is my go-to curry recipes on for busy days and the fridge is almost empty. This recipe is my take on the Egg curry from one of our favorite restaurants, from when we still used to go out on our occasional dinner dates. It is simple, easy and yet very tasty.

Key Ingredients

Eggs are the main ingredient in this curry recipe and we use hard boiled eggs.

Curry is made from a special and yet simple blend of roasted Onions, Tomatoes, Coriander Seeds, Cumin Seeds, Ginger, Garlic Cloves & Fresh Coriander Leaves.

Kashmiri Red Chilli Powder, Turmeric Powder & Garam Masala Powder are the used to spice the curry.

Whole spices like Dry Bay Leaf, Cinnamon Stick, Cloves, Green Cardamom & Green Chillies are used in the egg curry recipe.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Restaurant Style Egg Curry

This easy egg curry recipe is a simple and beginner-friendly recipe but do follow the notes and tips below when you give it a try.

• To perfectly hard boil eggs, drop them in boiling water gently and cook them on high/medium flame for 12 mins. Drain off the water and let them rest in cold water for 10 mins before peeling off the shell.
• Cook the onions, tomatoes and whole spices along with ginger & garlic until they are slightly caramelized, this makes the curry flavorful.
• Cook the curry paste in oil on low flame until oil oozes out from the edges, this is another trick for making flavorful curries at home. And don’t skimp on the oil for this recipe, as there are no other rich ingredients used.
• Dropping boiled eggs into the curry could also lead to different results. For this recipe, I always cut the eggs in half, to immerse in all the flavorful curry instead of keeping them whole.

Substitutions & Variations

Eggs can be replaced with paneer, mushrooms, mixed vegetables or even meat. Paneer can be added directly at the end, mushrooms & vegetables should be cooked before adding to the curry.

To make it rich and creamy, add 1-2 tablespoon fresh cream. Alternatively, 6-8 cashews can be ground along with the curry base to enhance the flavor.

Serving Suggestions

Egg Curry is best served hot with any Indian flat bread, dosa, uthappam, appam or even pulao. Eggs when rested with the curry for a few hours taste much better, so this can be made a little advance but reheated before serving for best results. It is better to consume the same day and it is not recommended to refrigerate the egg curry. However, the curry base can be made in advance in bulk and can be frozen in an airtight container or ziplock bags for over a month. Just thaw the portion and then cook the curry again for a few minutes before adding eggs.

Similar Recipes

Restaurant Style Egg Curry Recipe with Step by Step Pictures

In a heavy pan heat 2 teaspoon oil and add 1 teaspoon coriander seeds, ½ teaspoon cumin seeds, 2” ginger piece finely chopped, 8-10 garlic cloves. Fry for a minute.

Add 2 large onions roughly chopped and stirfry for a couple of minutes.

Next add 1 large tomato roughly chopped.

Keep covered and cook on low flame until the onions & tomatoes are soft and caramelized. Add ¼ cup fresh coriander leaves. Remove from heat.

Let the mixture cool down completely.

Grind into a smooth paste without adding any water.

In the same pan, heat 1 tablespoon oil. Add 1 dry bay leaf, 1 cinnamon stick, 1 clove and 1 green cardamom. Add 1-2 green chillies finely chopped (adjust per spice preference).

Now add the prepared curry paste and water from clearing out the blender.

Cook on low flame for 3-4 mins and then add ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon sugar and salt as needed.

Mix well and add some water if needed.

Keep cooking the curry on low flame, with lid on. Cook until oil oozes out from the sides or floats on top.

Cut 2-3 hard boiled eggs into halves and add it to the curry. Garnish with 1-2 tablespoon finely chopped coriander leaves. Remove from heat.

Serve hot with any Indian bread, dosa, appam.

Recipe Notes

• Checkout Garam Masala Powder Recipe.
• Adjust the number of green chillies & other spices depending on the spice preference.
• Using a heavy pan for cooking the curry makes a lot of difference in terms of the flavor. Also, use the same pan used for roasting the curry base ingredients to make the curry as the caramelization adds to the flavor of the curry.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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