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+ servings
3 eggs in a black bowl with South Indian Spicy Egg Curry
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5 from 18 votes

South Indian Spicy Egg Curry

This south Indian spicy egg curry recipe is quick ever-day dinner or lunch recipe that you cook. It pairs well with rice or rotis(flatbread). It’s super easy recipe and takes less than 30 minutes to get the curry from your stove to the dinner table. Hard boiled eggs cooked in simple yet flavor packed Indian masala is this egg masala curry. It’s spicy, decadent, satisfying and comfort meal on your plate. 
Prep Time12 mins
Cook Time15 mins
Total Time27 mins
Course: curry, Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 4 people
Calories: 143kcal


  • 4 hard boiled eggs
  • 1 tablespoon oil (plus 2 tablespoon more)
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 4 cloves
  • 2 onions, finely chopped
  • 1 ½ teaspoon ginger-garlic paste
  • 1 + 1 teaspoon turmeric powder
  • 1 + 2 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1 cup tomato puree
  • 1 cup water
  • salt to taste
  • Coriander leaves for garnish


  • Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
  • Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
  • Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown. 
  • Now add all the spice powder and give it a quick stir. 
  • Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan. 
  • Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether. 
  • Place hard boiled eggs into the curry now, cover eggs with the curry masala. 
  • Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti. 



Calories: 143kcal | Carbohydrates: 14g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 88mg | Potassium: 477mg | Fiber: 4g | Sugar: 6g | Vitamin A: 595IU | Vitamin C: 11.8mg | Calcium: 76mg | Iron: 2.5mg