Egg Curry: Good Old Indian Curry with Egg And Tamarind Punch

This egg curry is unique in its flavours. Although different regions of India have their peculiarities like Chettinad egg curry or Goan egg curry, the one presented in this recipe comes with a Southern twist. It is ready in a pressure cooker within minutes. This will save ample time for you to interact with guests. You can serve this with rice or roti. Enjoy this wonderful dish over dinner with friends and family and hoard all the compliments coming your way.

History of Egg Curry

Eggs are super healthy and cheaper than meat. They are versatile to cook and can be consumed as boiled, poached, fried, or scrambled. Because they don’t need any technique to temper them to make them edible, they are fast to prepare. That is why they are a staple in the morning rush hours in Indian kitchens.

The Egg curry originated in the humble Awadhi kitchen. According to 20th-century food historian Alan Davidson, it was invented experimentally by a cook who took a hard-boiled egg, enclosed it in the mutton mince, and deep fried it. Nowadays, we don’t add mincemeat to make it meat free, but the texture of the gravy is not smooth but chunky.

This recipe has a quintessentially Indian curry base of onions, tomatoes, and ginger garlic but the portions and techniques are different. Along with tomatoes, shallots, and chillis, the texture is enriched with sour cream, eggs, and avocados. As a dinner option, chicken is added too.


  • 100 g Onions                    
  • 100 g Tomatoes         
  • 2 tbsp Oil                    
  • Salt
  • 1 tsp Ginger garlic paste    
  • 1 tbsp Chilly powder           
  • 1 tbsp Coriander powder     
  •  1 tsp Cumin powder          
  • ¼ tsp Mustard seeds           
  • 3 Red Chilly                  
  • 2 tsp Curry leaves              
  • ¼ cup Tamarind juice          
  • 1 tbsp Jaggery                       
  • 3 Boiled eggs                
  • A pinch of turmeric          


  • Take a pressure cooker and add oil of your choice
  • Once heated, add finely chopped onions
  • Add salt for the moisture to evaporate from onions (this is advisable in all recipes)
  • Add ginger garlic paste, finely chopped tomatoes
  • In spices - add turmeric, chilly powder, coriander powder, and cumin powder (No garam masala needed)
  • Mix it well and put the lid on the pressure cooker and cook it for 15 to 20 minutes, on a slow flame (for 4 to 5 whistle)
  • Heat oil in a pan and add mustard seeds, red chilly, curry leaves, onion, and tomato gravy
  • Add tamarind juice, jaggery, salt, and water
  • Mix this and once everything comes to a boil, add boiled eggs
  • Cook this for a few minutes then switch off the flame
  • Egg curry is ready to serve with a sprinkling of coriander leaves