Egg Curry Recipe – Authentic Indian Tomato & Poppy Seed Gravy

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Authentic Indian Tomato & Poppy Seed Gravy

Hey everyone! If you’re anything like me, a good egg curry is ultimate comfort food. It’s warm, flavorful, and just hits the spot with a steaming plate of rice. I remember the first time I tried to make this – it didn’t quite turn out like my grandmother’s, but with a little practice, I’ve perfected a version that I’m so excited to share with you today. This isn’t just any egg curry; it’s a deeply flavorful dish with a rich tomato and poppy seed gravy that’s truly special.

Why You’ll Love This Recipe

This Egg Curry isn’t just delicious, it’s also surprisingly easy to make! The combination of tangy tamarind, aromatic spices, and the unique nuttiness of poppy seeds creates a flavor profile you won’t soon forget. It’s a fantastic weeknight meal, but also impressive enough to serve to guests. Plus, it’s a great way to use up boiled eggs!

Ingredients

Here’s what you’ll need to create this amazing Egg Curry:

• 4 boiled eggs
• 2 tablespoons oil
• 2 medium onions (finely chopped)
• 3-4 slit green chillies
• 6-7 curry leaves
• 1 teaspoon ginger-garlic paste
• 2 medium onions (paste) – about 150g
• 1 tablespoon roasted poppy seeds paste (khus khus)
• 3 medium tomatoes (puree) – about 300ml
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 lemon-sized tamarind pulp (about 20g)
• 1 teaspoon roasted coriander powder
• 2 tablespoons coriander leaves (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing!

• Poppy Seeds (Khus Khus): Don’t skip these! They add a beautiful, subtle nuttiness and help thicken the gravy. Roasting them lightly before grinding into a paste enhances their flavour.
• Tamarind Pulp: This is what gives the curry its signature tang. You can find tamarind pulp at most Indian grocery stores. If using tamarind block, soak it in warm water and extract the pulp.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the amount of red chilli powder and green chillies to suit your taste. Some regions prefer a milder curry, while others like it fiery hot!
• Tomatoes: I prefer using tomato puree for a smooth gravy, but you can definitely use fresh tomatoes if you prefer. Just cook them down a little longer until they’re soft and pulpy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden – about 5-7 minutes.
2. Throw in the slit green chillies and curry leaves. Sauté for another minute until fragrant. You’ll know it’s ready when you can really smell those lovely aromas!
3. Stir in the ginger-garlic paste and cook for about a minute until it becomes aromatic. Don’t let it burn!
4. Now, add the onion paste and cook on low heat for 3-4 minutes, stirring occasionally. We want it to soften and blend with the other flavours.
5. Time for the magic! Mix in the poppy seed paste followed by the tomato puree. Cook until the oil starts to separate from the mixture – this usually takes about 5-7 minutes. This is a sign that the flavours are developing beautifully.
6. Add the salt, red chilli powder, turmeric powder, and tamarind pulp. Simmer for 5 minutes, stirring occasionally, allowing the spices to meld together.
7. Pour in 1 cup (240ml) of water and bring to a gentle boil. Add the roasted coriander powder and stir well.
8. While the gravy simmers, let’s fry the boiled eggs! In a separate pan, fry the boiled eggs with a sprinkle of turmeric and chilli powder until they’re golden brown. Slit them slightly with a knife – this helps them absorb the flavour of the gravy.
9. Gently add the fried eggs to the curry. Let them simmer for a couple of minutes to soak up all that deliciousness.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the onion paste: Cooking it slowly is key to building a flavourful base.
• Taste as you go: Adjust the salt and spice levels to your liking.
• Gentle Simmer: A gentle simmer allows the flavours to meld without scorching the curry.

Variations

• Vegan Adaptation: Swap the eggs for roasted cauliflower florets or paneer (Indian cheese) for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder and green chillies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during festivals like Durga Puja or Lakshmi Puja in some parts of India.

Serving Suggestions

This Egg Curry is best served hot with:

• Steamed rice – a classic pairing!
• Roti or naan – perfect for soaking up the gravy.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of egg to use for this curry?

Any type of egg will work, but I prefer using free-range eggs for their richer flavour and colour.

Can I make the poppy seed paste ahead of time?

Absolutely! You can make the poppy seed paste a day or two in advance and store it in the refrigerator.

How can I adjust the sourness of the curry?

If you prefer a less sour curry, use less tamarind pulp. You can also add a pinch of sugar to balance the flavours.

What is the best rice to serve with egg curry?

Basmati rice is a classic choice, but any long-grain rice will work well.

Can I use fresh tomatoes instead of puree?

Yes, you can! Use about 4-5 medium tomatoes, chopped, and cook them down until they’re soft and pulpy before adding them to the curry.

Enjoy this Egg Curry recipe! I hope it becomes a favourite in your home, just like it is in mine. Let me know in the comments how it turns out for you!