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Egg Curry

A community recipe by

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This is a Classic Indian Curry.


Serves: 4-6

  • 250 millilitres chopped tomatoes
  • 4 hard-boiled eggs
  • 1 sliced onion
  • 1 chopped green chile
  • 1 teaspoon garam masala
  • ¼ teaspoon turmeric
  • 1 teaspoon garlic paste
  • ½ teaspoon ground cinnamon
  • 2 bay leaves
  • oil (for deep frying)
  • salt (to taste)


Egg Curry is a community recipe submitted by Vidhirc and has not been tested by so we are not able to answer questions regarding this recipe.

  • Cut the hard boiled eggs into half (from top to bottom) In a separate saucepan, sauteonion with all the spices for few minutes on medium heat.
  • Add tomatoes with some water. Cook everything in low-medium heat for 20 or more minutes until you get chunky stew (similar to salsa or chunky pasta sauce).
  • Add the deep boiled eggs and simmer for few minutes longer.
  • Serve hot with rice or roti.
  • Tell us what you think