Indian Egg Curry

Indian Egg Curry



  • Onion: 1 Large
  • Tomato: 1 large
  • Green Chili: 1 large
  • Eggs: 3 boiled whites and yolk separated
  • Red chili: half table spoon
  • Salt: 1 tea spoon
  • Turmeric: ¼ tea spoon
  • Cumin powder: ½ tea spoon
  • Coriander powder: ½ tea spoon
  • Chaat Masala: ½ tea spoon
  • Chicken stock cube: 1
  • Oil: 2 table spoon


  • 1: Fry onions
  • Add tomato and green chili
  • Add the rest of the spices and let it cook for 5 minutes
  • Add egg yolk and mash, add water to make the curry
  • Once done add egg whites
  • 6: Serve with roti, naan, bun or pauv

See Also:

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