- Boil eggs using the ice bath method: Cover eggs with 1 inch of water, bring to a boil, then let sit covered *off* the heat for 9 minutes before cooling in an ice water bath.
- Prepare the spice mix by combining Indian restaurant spice mix, Kashmiri chili powder, black pepper, and salt.
- Dilute tomato paste with water to a passata-like consistency.
- Heat oil in a pan. Add cardamom pods and a cinnamon stick; cook until fragrant (20-30 seconds).
- Add mustard seeds and cumin seeds; cook until they begin to crackle (20 seconds).
- Stir in garlic-ginger paste and green chilies; cook until the sizzling subsides.
- Reduce heat to medium-low. Add the spice mix; toast for 30 seconds while stirring constantly.
- Increase heat to medium-high. Add the diluted tomato paste; cook until the oil separates from the mixture (30-60 seconds).
- Add the curry base in three stages (3 oz, 6 oz, then the remaining amount), cooking until bubbly each time.
- Mix in coconut milk, curry leaves, and diced chili. Simmer for 3-4 minutes.
- Add diced tomatoes and halved boiled eggs. Warm through before serving.
- Calories:524 kcal25%
- Energy:2192 kJ22%
- Protein:14 g28%
- Carbohydrates:22 mg40%
- Sugar:7 mg8%
- Salt:1193 g25%
- Fat:43 g20%
Last Updated on 2 months by Neha Deshmukh
Egg Curry Recipe – Restaurant-Style with Coconut Milk & Spices
Hey everyone! If you’ve ever wondered how Indian restaurants get their egg curry so flavorful, you’re in the right place. I’ve spent years trying to crack the code, and I’m thrilled to share my version – a rich, aromatic, and utterly delicious egg curry that rivals anything you’d order in a restaurant. It’s surprisingly simple once you understand a few key techniques. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t your average egg curry. We’re building layers of flavor, starting with a beautifully tempered spice blend and finishing with creamy coconut milk and fresh curry leaves. It’s comforting, satisfying, and perfect with a side of fluffy rice or warm naan. Honestly, I first made this when my sister was visiting, and she’s been requesting it ever since! You’ll love how easy it is to recreate that authentic Indian restaurant taste at home.
Ingredients
Here’s what you’ll need to make this incredible egg curry:
- 2 tsp Indian restaurant spice mix
- 0.5 tsp Kashmiri chili powder
- 0.25 tsp black pepper
- 0.5 tsp kosher salt
- 3 Tbsp oil
- 3 green cardamom pods
- 2 inch cinnamon stick (cassia bark)
- 0.5 tsp mustard seed
- 0.25 tsp cumin seed
- 1 Tbsp garlic-ginger paste
- 2 whole green chilies
- 1 Tbsp tomato paste
- 15 oz curry base
- 0.5 cup coconut milk
- 12-15 fresh curry leaves
- 2 tbsp diced tomato
- 1 whole diced green chili
- 4 hard-boiled eggs
Ingredient Notes
Let’s talk about a few key ingredients to make sure you get the best results:
- Indian Restaurant Spice Mix: This is the secret weapon! It’s a blend of spices commonly used in Indian restaurants to create that signature flavor. You can find it online or at Indian grocery stores. Look for a good quality mix – it makes all the difference.
- Kashmiri Chili Powder: Don’t skip this! It provides a beautiful red color and a mild heat. It’s different from regular chili powder, so it’s worth seeking out.
- Curry Base: This can vary regionally. It’s essentially a pre-made sauce base that saves a lot of time. You can find different brands and spice levels. I usually go for a medium-spiced base, but feel free to adjust to your preference. Some stores sell it as “curry paste” – they’re similar!
- Coconut Milk: Full-fat coconut milk will give you the richest, creamiest curry.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, let’s get those eggs ready. Boil your eggs to perfection using the ice bath method: cover them with about 1 inch of water, bring to a boil, then let them sit covered off the heat for 9 minutes before plunging them into ice water. This makes them super easy to peel!
- While the eggs are boiling, prepare your spice mix. In a small bowl, combine the Indian restaurant spice mix, Kashmiri chili powder, black pepper, and salt. Set aside.
- Dilute the tomato paste with a little water to create a passata-like consistency. This helps it blend seamlessly into the curry.
- Heat the oil in a large pan over medium heat. Add the cardamom pods and cinnamon stick. Cook for about 20-30 seconds, until they start to bubble and become fragrant.
- Now, add the mustard and cumin seeds. Cook for another 20 seconds, until they start to crackle and pop. This is when things start to smell amazing.
- Stir in the garlic-ginger paste and whole green chilies. Cook until the sizzling stops, about a minute or so.
- Reduce the heat to low. Add the spice mix and toast for 30 seconds, stirring constantly. Be careful not to burn it!
- Increase the heat to medium-high. Add the diluted tomato paste and cook for 30-60 seconds, until the oil starts to separate from the mixture. This is a sign that the flavors are developing beautifully.
- Now for the curry base! Add it in three stages – 3 oz, then 6 oz, then the remaining amount. Cook for a minute or two after each addition, until it bubbles.
- Stir in the coconut milk, curry leaves, and diced green chili. Simmer for 3-4 minutes, allowing the flavors to meld together.
- Finally, add the diced tomatoes and halved boiled eggs. Warm through for a few minutes before serving.
Expert Tips
- Don’t rush the tempering process (steps 4-7). This is where you build the foundation of flavor.
- Keep stirring! Especially when toasting the spices, to prevent burning.
- Taste as you go and adjust the seasoning to your liking.
Variations
- Vegan Adaptation: Swap the coconut milk for a plant-based alternative like cashew cream or oat milk. You can also add chickpeas or potatoes instead of eggs for a hearty vegan curry.
- Spice Level Adjustments: If you like it spicier, add more green chilies or a pinch of cayenne pepper. For a milder curry, reduce the amount of chili powder or remove the green chilies altogether.
- Festival Adaptations: This curry is fantastic for special occasions like Easter or any festive gathering. My family loves to serve it with a side of pilau rice during celebrations.
Serving Suggestions
Serve this egg curry hot with:
- Steaming basmati rice
- Warm naan bread
- A side of raita (yogurt dip)
- A sprinkle of fresh cilantro
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. The flavors actually develop even more overnight!
FAQs
Q: What is ‘Indian Restaurant Spice Mix’ and where can I find it?
A: It’s a blend of spices used in many Indian restaurants to create a signature flavor profile. You can find it online on Amazon, or at most Indian grocery stores.
Q: Can I make the curry base from scratch?
A: Absolutely! It’s more time-consuming, but you can find recipes online. However, using a pre-made base is a great shortcut for a weeknight meal.
Q: How can I adjust the heat level of this egg curry?
A: Easily! Add more green chilies or a pinch of cayenne pepper for more heat, or reduce the amount of chili powder or remove the green chilies for a milder curry.
Q: What is the best type of rice to serve with egg curry?
A: Basmati rice is the classic choice! Its fluffy texture and delicate aroma complement the curry perfectly.
Q: Can I use pre-cooked eggs, and if so, when should I add them?
A: Yes, you can! Just add them in the last step, along with the diced tomatoes, to warm them through.
Enjoy! I hope this recipe brings a little bit of restaurant magic to your kitchen. Let me know in the comments how it turns out for you!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
