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This post was sponsored by the American Egg Board’s Egg Nutrition Center. As always, all opinions are my own.
This recipe for Indian egg curry features jammy hard-boiled eggs, and cooked turnips drenched in a masala-style curry gravy. It’s perfectly spiced and a delicious dish served with hot roti, rice or quinoa.
Typically, we’re all about eggs for breakfast, but lately, with back-to-school chaos, we’ve been loving them in this egg curry recipe. It’s truly a lifesaver when you’re short on time but still want to serve up a nourishing and delicious meal that everyone will enjoy.
This egg curry masala is not only super simple to make but also perfectly spiced for that extra flavour kick. Personally, it’s become one of my favourite Indian main dish recipes. If you’re looking for more delicious options, I also adore making butternut squash curry with chickpeas. Give them a try and see why they’re a hit in my kitchen!
Nutrition Highlights
As a dietitian, I’m excited to share that eggs are included in all healthy eating patterns recommended in the 2015-2020 Dietary Guidelines for Americans, as well as Canada’s Food Guide.
In fact, eggs are a naturally nutrient-rich choice providing a good or excellent source of eight essential nutrients.
Plus, they do a great job in complementing a plant-forward eating pattern, as they are a carrier for under-consumed vegetables. I don’t know about you, but in my book, no egg dish is complete without a handful of spinach, kale, peas, broccoli, or mushrooms. The possibilities are endless!
Did you know eggs are like little nutrient boosters? They actually help your body absorb the good stuff from plant foods. So, when you mix eggs with your favourite veggies, you’re not just enjoying a tasty combo—you’re also making sure you’re getting all the protein you need for strong muscles and healthy bones, plus a top-notch dose of vitamins and minerals. How awesome is that?
A Flavorful Legacy: From Grandma’s Kitchen to My Little Chef
Growing up Desi (South Asian), curries have always been a staple in my home. I’ve been whipping them up since I was a kid, and I still remember the joy of tagging along with my grandma in her kitchen when I was just five.
Her creativity was truly dazzling—turning simple ingredients into culinary masterpieces. Some of my fondest memories are wrapped up in the aromas of her cooking and the love she poured into every dish. Both she and my mom were my culinary teachers, passing down the secrets of great cooking.
Now, my 6-year-old is following in those footsteps, eager to get cooking just like I was. He couldn’t wait to roll up his sleeves and dive into making this egg curry recipe with me. The legacy of cooking continues, and it’s as magical as ever!
Ingredients
Meet the ingredients that make this egg kari recipe shine:
- Eggs: These guys are the stars of the show, completing our masala sauce with their creamy goodness. Just a tip—don’t overcook them, or they might turn rubbery. We’re aiming for that deliciously jammy yellow yolk!
- Turnips: These crunchy little cubes add a fantastic texture to the curry. Chop them into 1-inch pieces before cooking to keep them tender but not mushy.
- Tomatoes: Fresh tomatoes bring a sweet, juicy flavour that I love!
- Onion: Red onion is perfect here. Chop it finely and cook it until it’s golden—this adds a wonderful depth to the curry.
- Garlic: Crushed garlic is a game-changer, infusing the curry with bold, aromatic flavour.
- Yogurt: I use plain regular yogurt for its tangy and creamy kick. It really makes the sauce shine!
- Curry Powder: There’s a whole world of curry powders out there. I’ve gone with my homemade curry powder recipe because nothing beats it!
- Cilantro: Fresh cilantro is a must for that pop of flavour that ties everything together.
- Mint: I’m a big fan of mint! It adds a unique freshness—just toss it in towards the end for the best effect.
- Oil: Extra-virgin olive oil is my go-to.
- Chilli: A large green chilli brings the heat. Feel free to adjust the spice level to match your taste.
- Salt: I like using unrefined Himalayan pink salt for its minerals and subtle flavour boost.
- Water: For boiling the eggs and cooking the turnips.
How to Make it
Step 1: Start by boiling the eggs. In a medium pot, pour water and bring to boil. Then, gently place in one egg at a time with a spoon. Be careful not to drop and crack the eggs. Boil for 8 and a half minutes.
Step 2: Once cooked, drain the hot water from the pot, and replace it with cold water to stop the cooking process. It’s also easier (and safer!) to peel them.
Step 3: To make the curry, start by heating the oil and frying garlic.
Step 4: Follow with onion and continue to fry until the onion is lightly golden.
Step 5: Then, stir in tomatoes, and cook over medium-high heat. As they soften, use your spoon to mash them, to ensure there are no more tomato chunks.
Step 6: Add curry powder.
Step 7: Then add green chilli (optional)
Step 8: Add fresh cilantro. Stir, cover and cook for a couple of minutes, over medium heat.
Step 9: Now season with salt.
Step 10: Mix in the turnips, and the remaining cup of water. Cover and simmer on medium-low heat for 20 minutes or until the turnips are cooked through. Keep a close eye on the curry throughout the cooking process. Stir often to prevent burning.
Step 11: Stir in the yogurt.
Step 12: Now it’s time to add peeled boiled eggs. Be gentle when stirring.
Step 13: Finish by garnishing with mint, cover and simmer for five more minutes.
Switch It Up: Easy Substitutions for a Flavorful Twist
- Not into turnips or can’t find them at your local store? No worries! Swap them out for veggies like potatoes, cauliflower, pumpkin, or carrots—whatever tickles your taste buds!
- Want to boost the protein? Toss in some chickpeas—they’re a perfect match for this curry.
- For a dairy-free spin, trade the yogurt for coconut milk or even vegetable broth. Both will keep the curry creamy and delicious!
Storing Your Egg Curry
To keep your leftover egg curry tasting its best, store it in an airtight container in the fridge for up to 3-4 days.
Looking to save some for later? No problem! Freeze the curry in small portions, but make sure it’s fully cooled before transferring to freezer-safe containers. This way, you’ve got a tasty meal ready to go whenever you need it in the next few weeks!
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram. Seeing your creations always brightens my day!
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Get the Recipe:
Indian-Style Egg Curry with Jammy Eggs
Video
Ingredients
- 8 cups water
- 8 eggs, medium
- 1 tbsp olive oil, extra virgin
- 2 garlic cloves, medium, peeled and crushed
- 1 red onion, large, peeled and finely chopped
- 2 tomatoes, large, washed and cut into small chunks
- 2 tsp curry powder, mild
- 1 green chilli, large, washed and finely chopped
- 1.5 cups cilantro, fresh, washed and finely chopped
- 1.25 tsp salt, sea salt
- 3 turnips, small, washed, peeled and cut into very small chunks
- 1 cup yogurt , 2% milk fat, Are fermented foods good for gut health?
- 0.25 cup mint, fresh, washed and finely chopped
Instructions
- In a medium pot, pour 7 cups of water and bring to boil. Once boiling, gently place in one egg at a time with a spoon. Be careful not to drop and crack the eggs. Boil over high heat for 9 minutes. Once cooked, drain the hot water from the pot, and replace with cold water. Set aside, and allow the eggs to cool before you peel them.
- In a separate large pot, heat oil over medium heat, and fry the garlic and onion until lightly golden.
- Stir in the tomatoes, and cook over medium-high heat. Keep a close eye and continue to stir, as you don't want the tomatoes to burn. As they soften, use your spoon to mash them, to ensure there are no more tomato chunks.
- Add curry powder, green chilli (optional) and cilantro. Stir, cover and cook for 2 minutes, over medium heat.
- Mix in the turnips, the remaining 1 cup water and salt. Cover and simmer on medium-low heat for 20 minutes or until the turnips are cooked through.
- Stir in yogurt, peeled boiled eggs and mint. Cover and simmer for 5 more minutes.
Notes
Egg Curry Perfection: Pro Tips for Flavorful Success
- Boil to Perfection: Use a medium-sized pot so your eggs have room to dance around, boiling evenly. Start with boiling water, then gently drop in the eggs. Set a timer for 8.5 minutes—trust me, that’s the magic number. Once done, swap the hot water for cold to stop the cooking. Ice? Nah, cold tap water works just fine.
- Turnip Transformation: Chop those turnips into small chunks—the smaller, the better! Cook them with the lid on so they soften quickly and soak up all those delicious flavors.
- Tomato Time: Wait until your tomatoes are completely mushy before adding the spices. This helps the curry thicken up nicely and gives it that rich, luscious texture.
- Stir & Savor: Keep an eye on your curry, stirring often to prevent any burning mishaps. You want all those flavors to meld together beautifully.
- Fresh is Best: Whenever possible, go for fresh herbs—they’ll bring a bright, fragrant touch to your dish that dried ones just can’t match.
- Consistency is Key: Make sure your curry is thick and hearty before adding the eggs. Then, finish it off with a sprinkle of fresh mint for a burst of color and flavor.
- Chilli Check: Love some heat? Add an extra green chili. Prefer a milder dish? Feel free to skip it.
- Cool & Store: Once your egg curry has cooled down, pop it in the fridge where it’ll stay fresh for up to 3 days.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
Hi Melissa,
Am so happy to hear that you’re liking the sound of my egg curry recipe. It’s one of our faves! Excited to hear what you think 🙂