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Boiled Egg Curry

Enjoy this delicious boiled egg curry with spices and dry fenugreek leaves. Dry fenugreek leaves indeed adds a unique flavour and aroma to the egg curry. This egg curry is elevated with the right combination of spices and herbs.


4 eggs boiled

For the masala

2 Kashmiri chillies

1 tbsp Coriander seeds

1 tsp cumin seeds

1/2 tsp pepper corns

1/2 tsp fennel seeds

1/4 tsp methi seeds / fenugreek seeds

roast the spices and chillies and keep aside

4 to 5 garlic cloves

1 big onion sliced

2 medium size tomatoes chopped roughly

Add a little oil and stir fry onions, garlic cloves and tomatoes with Little bit of salt

once cooled

grind all the above together with 1/2 tsp turmeric powder and some amount of water.

to a smooth paste.

Ingredients 2

2 small onions

2 tbsp kasuri methi / dry fenugreek leaves

25gms coconut milk powder dissolved in 1/2 cup lukewarm water.

1/4 cup coriander leaves finely chopped

2 tbsp ghee

salt t taste


Heat up 2 tbsp Ghee. Then add finely chopped onions and stir fry till lightly browned. Add now the ground masala and little bit of water, salt to taste and allow to cook on medium flame for 1/2 minute. Then ,add 2 tbs kasuri methi and the thick coconut milk.

Allow to cook on medium flame..

lastly add the eggs and 1/4 cup finely chopped coriander leaves.

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