Indian Egg Curry Recipe (Keto + North Indian Recipe)

Indian Egg Curry Recipe: fingerlicking good, super easy and quick to make. Made using boiled eggs, onion, tomato paste, yogurt, ghee and spices, this recipe is perfect for Keto or any meal.

Indian Egg Curry Recipe

There’s nothing as delicious and comforting as the simple flavors of an Indian Egg Curry recipe. 

it’s made using extremely basic ingredients and yet gives you that rich curry flavor that leaves you wanting for more.

This North Indian Egg Curry, is one of our goto weeknight dinner menus at home and a lot of our friends who don’t cook regularly love to make this recipe as it’s so easy.

What is Indian Egg Curry?

A Few days back I got a ‘direct message’ on my Instagram asking if this is Indian Shakshuka version….hmmm…not really but in many ways, they might be distant cousins 😉

Unlike Shakshuka (which is a onion-tomato-peppery sauce-based, using raw eggs), the Simple Indian Egg Curry is made using a sauteed Indian Masala (details below) and then hard-boiled eggs are added towards the end of the process.

Then the whole mixture is covered and simmered for a few minutes (to incorporate all juices, spices, and flavors).

So, I can say they are not the same but might come under some kind of similar category.

Also, this recipe is different from it’s Southern version as it doesn’t use ‘Curry Leaves’ or ‘Spices or Peppers’. 

Simple Indian Egg Curry

Ingredients for Indian Egg Curry Recipe

As I did mention above, I love this recipe because of it’s simple ingredients, which makes this easier to cook. We are using:

  • Boiled Eggs
  • Onion
  • Tomato Paste
  • Ginger+Garlic Paste
  • Indian Spices – turmeric, red chili pepper, garam masala, salt
  • Yogurt
  • Water

This recipe is milder, tomato-yogurt base curry, hence making it perfect for a Keto or Low-Carb diet. 

Indian Egg Curry

Indian Egg Curry Recipe

 
It’s also a great recipe for a lot of people who follow a non-meat diet but can eat eggs as it’s rich in Protein.
 

How to Make Best Indian Egg Curry Recipe:

As easy the ingredients, the process is even simpler, we start by:

  • Heat ghee in a large pan.
  • Making an Indian Masala, which is a mix of onion, tomato, ginger+garlic paste, and spices.
  • Then add boiled eggs and let everything simmer in that luscious gravy.
  • Turn off heat and transfer the curry to a serving bowl.
  • Sprinkle chopped cilantro on top and serve hot.

 

– Serving Suggestions –

You can serve pretty much any kind of light bread/roti/dinner rolls or even rice/quinoa with this dish.

If you are doing Keto, then you can serve this with Cauliflower Rice or any glutenfree or Keto bread.

You can store this in fridge for up to 3 days in an air-tight container.

quick Indian Egg Curry recipe

 

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Tried Our Recipe – AWESOME!!!

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Indian Egg Curry Recipe

 

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Yield: 2 People

Indian Egg Curry Recipe (Keto + North Indian Recipe)

Indian Egg Curry Recipe (Keto + North Indian Recipe)

Indian Egg Curry Recipe (Keto + North Indian Recipe) fingerlicking good, super easy and quick to make. Made using boiled eggs, onion, tomato paste, yogurt, ghee and spices, this recipe is perfect for Keto or any meal. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 Hard-Boiled Eggs, remove shells
  • 2 Tbsp Ghee *
  • 1 Large Onion – thinly chopped
  • 1 Tbsp Tomato Paste **
  • 1 Tsp Ginger+Garlic Paste
  • 1/2 Cup Yogurt
  • 1/2 Cup Water
  • 1 Tbsp Fresh Coriander Leaves – Chopped

Powdered Spices:

  • 1 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • ½ Tsp Garam Masala Powder – homemade or store-bought
  • 1 Tsp Red Chili Powder
  • 2 Tsp Salt (As per your taste)

Instructions

How to Make Indian Egg Curry Recipe:

  1. In a large pan, heat ghee.
  2. Add onion and saute till onions are pink in color.
  3. Reduce heat to low, add all “powdered spices” and sauté.
  4. Add Ginger+Garlic paste, saute and cook for a minute on low flames.
  5. Now add tomato, yogurt mix and sauté for 2 minutes on medium-low flames.
  6. Add boiled eggs to the curry and sauté everything together.
  7. Cover the pan and let this cook for 2-3 minutes.
  8. Turn off heat and transfer the Indian egg curry to a serving bowl.
  9. Sprinkle chopped cilantro on top and serve hot.

    Notes

    Ghee *: you can use butter or any vegetable oil too

    Tomato Paste **: you can use fresh tomato puree too

    Nutrition Information:

    Yield:

    2

    Serving Size:

    1

    Amount Per Serving: Calories: 245 Total Fat: 17g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 268mg Sodium: 1500mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 18g

     

    1 Reply to "Indian Egg Curry Recipe (Keto + North Indian Recipe)"

    • decocinasytacones July 1, 2012 (8:05 pm)

      Molly, I love curry.
      My daughter has spent some days in Mumbai, she´s in Bangkok now and I can´t wait to see what she´s going to bring me home from my friends in Mumbai….she told me her suitcase is loaded with goodies from your country sooooo, these eggs….will be perfect to try.
      LOVE FROM SPAIN
      Marialuisa

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