Egg Curry is the recipe that proves Indian food doesn't have to be expensive, complicated, or time-consuming to be extraordinary. Six eggs, an onion, a couple of tomatoes, and a fistful of spices — that's all you need for one of the most satisfying protein curries in any cuisine. "Egg curry recipe" is one of the most consistently searched Indian recipe terms in the UK, and the search intent is always the same: something quick, cheap, filling, and flavourful for a weeknight dinner when there's nothing else in the kitchen. Egg curry delivers on every count.
Across India, egg curry exists in dozens of regional styles — the North Indian version uses an onion-tomato masala base (this recipe), the South Indian version uses coconut milk and curry leaves, the Bengali version uses mustard oil and nigella seeds, and the Goan version uses vinegar and coconut. This recipe is the classic North Indian version — the most commonly searched and the most universally satisfying. The eggs are boiled, pricked with a fork (so the gravy flavour penetrates the whites), optionally shallow-fried until golden, then simmered in a spiced tomato sauce for 5 minutes. At Pick N Save, we stock OS Eggs in three pack sizes — 18s, 30s, and organic 6s — alongside every single spice and ingredient needed. We've been supplying eggs, onions, and spices to Harrow families making egg curry since 1999 — it's one of those recipes that never needs to be written down because every Indian household knows it by heart.
Place 8 eggs (OS Eggs UK White 18pk) in a saucepan, cover with cold water, bring to a boil, then reduce to a simmer for 10 minutes. Drain and immediately transfer to a bowl of ice-cold water — this makes peeling much easier. Peel the eggs and prick each one 5–6 times with a fork all over the surface. These tiny holes are critical: they allow the spiced gravy to penetrate into the egg white during simmering, so every bite tastes of the masala rather than being bland boiled egg with sauce on the outside.
Optional but recommended — shallow fry the eggs: Heat 2 tablespoons of sunflower oil (KTC Pure Sunflower Oil) in a pan over medium-high heat. Add the pricked boiled eggs and fry for 2–3 minutes, turning occasionally, until the surface is golden-brown with blistered spots. This step adds a thin, crispy, golden skin to the eggs that holds up in the gravy and adds visual appeal. Remove and set aside. Skip this step if you want a lighter version.
In the same pan (or a fresh one if you didn't fry the eggs), heat 2 tablespoons of sunflower oil over medium heat. Add 1 teaspoon of cumin seeds (Fudco Cumin Seeds 300g) — let them crackle for 5 seconds. Add 1 bay leaf (TFS Bay Leaves 50g) and 2–3 whole cloves. Add 2 medium onions, finely diced (White Onions Prepack 4Kg). Cook for 5 minutes until golden-brown.
Add 1 tablespoon of ginger garlic paste (Fudco Ginger Garlic Paste 300g) and 1–2 green chillies slit lengthways (Indian Chilli 400g). Cook for 1 minute. Add 2 medium tomatoes, finely chopped (Fresh Vine Tomato 500g), or 200g of KTC Chopped Tomatoes. Cook for 3–4 minutes until the tomatoes break down completely and the oil separates at the edges.
Add the spices: 1 teaspoon of ground coriander (TFS Dhana Coriander Powder 100g), ½ teaspoon of turmeric (TFS Haldi Powder Rajapuri 100g), ½ teaspoon of Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g), ½ teaspoon of garam masala (TFS Garam Masala 100g), and salt to taste. Stir for 1 minute until fragrant.
Add 300ml of warm water to the masala base. Stir to create a smooth, thin gravy — egg curry sauce is thinner than cream-based curries, more like a wet, soupy gravy that the eggs swim in. Bring to a simmer. Gently add the boiled (and optionally fried) eggs to the gravy. Spoon the sauce over the eggs to coat them. Simmer on low heat for 5 minutes — this allows the gravy to infuse through the fork-prick holes into the egg whites.
During simmering, gently turn the eggs once or twice so all sides absorb the sauce evenly. The gravy should reduce slightly and become thick enough to cling to the eggs but still be pourable over rice.
Add ½ teaspoon of garam masala and 1 teaspoon of kasuri methi / dried fenugreek leaves (TFS Dried Fenugreek Leaves 100g) crushed between your palms. Squeeze a little lemon juice (Lemon Loose Yellow Big 3 pcs) for brightness. Scatter chopped fresh coriander (Fresh Coriander Bunch) on top.
Serve the eggs in the gravy over steaming basmati rice (Tilda Basmati Rice 5kg) — the gravy soaks into the rice, creating the most comforting combination. Each person gets 2 egg halves with gravy over their rice. Also excellent with roti (Shana Chapatti Multi Pack 20s), Garlic Naan, or Aloo Paratha. A side of Cucumber Raita and Mango Pickle completes the meal.
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
*RI = Reference Intake. Per serving = 2 eggs with gravy (without rice or bread). Values approximate.
