Easy Egg Curry | Egg Masala | Naadan Mutta Curry

Egg Curry
Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

I prepare this tasty and easy egg curry whenever I need something quick to put on the dining table. You can have this egg curry with a variety of breads, rotis or even simple steamed rice.

Traditionally, in Kerala (a lush green state in South India), you can have it for breakfast, as well as for lunch or dinner. For breakfast, you can make some dosas or ‘appams’ to have with this dish. Appams are fermented pancake dishes made with rice and coconut milk – and it’s drool-worthy 🙂

The best part of making this easy egg curry :

  • This easy egg curry is quick enough for busy weekdays, when you do not have the time or energy to make an elaborate meal. (Whatta relief!)
  • You can pre-prep the curry base and store it in your fridge. Add in the eggs later, when you ready for your meal!
  • It needs very easily available ingredients to make.
  • Eggs are healthy for you and provide you with high quality proteins and fat.
  • Like I mentioned, you can have it for breakfast, lunch or dinner.
  • And we all love eggs ! (Haha – who doesn’t love them?)

Variations of this easy egg curry:

This curry is made in so many different ways. Some like to puree the onions and tomatoes, to make a smooth curry. Others avoid onions totally and make it with tomato puree. Yet others skip garlic and onion at times too, and only use tomatoes with spice powders.

In my home state, we make it as an egg stew, with coconut milk and whole spices. I sometimes also make the ‘egg curry with fresh ground coconut’ version. Whatever way you choose to make it, it will still taste good !

How I made this easy egg curry:

I made this dish using finely chopped onion and some roughly chopped tomatoes as my base. I added some whole spices to the coconut oil to flavor it. You can use any oil you like, but coconut oil gives it an authentic flavor and aroma.

Then, I added the onions, ginger-garlic paste and tomatoes along with some easily available spice powders, and cooked it through till the flavors developed.

The important thing to remember is, keep cooking your onion-tomato base till it reduces to half the original quantity that you put in.

After that, I added the boiled eggs to it and there you have it! Easy peasy! You can follow the step by step instructions that I have given below – with images to guide you.

With what can you have this egg curry:

I usually serve it hot with chapatti (an Indian flatbread). That is the combination that we love in our family.

If not, then usually I have some steamed basmati rice with a side of sautéed veggies like cabbage stir fry,  or a pan- fried raw banana, to go with it. You can also make a thicker version of this egg curry as a side, with a yummy tempered buttermilk curry to pour over your rice. It makes for a complete meal 🙂

Some other stir fry veggies that you can try for this dish are:

Long Beans Fry (Achinga Mezhukupuratti)

Okra Fry / Ladies finger fry (Vendekka Mezhukupuratti )

Do try my version of this easy egg curry, share your experience with me in the comments section below. Also, if you like it, please share this recipe with your family members and friends too.

Thanks so much 🙂


0/20 Ingredients
Adjust Servings
  • Whole Spices (to be added in the beginning in the hot oil):
  • Spice Powders (to be added to the sautéed onion during the middle of the cooking process):
  • For Garnish:


0/15 Instructions
  • Hard boil eggs and keep aside. This may take around about 10 minutes.
  • Next, in a pan gently heat oil. Add about 1/4th tsp of chilly powder to it. Take care not to burn. Gently fry the hard boiled eggs in it till nicely coated in the chilly powder and starts to develop a light crust around it. Once done, keep it aside.
  • Next, keep ready cardamom pods, cloves, cinnamon and bay leaves ready. Crush the cardamom pods.
  • In the same pan that you fried the eggs, put in the whole spices that is kept aside. I did not add in any extra oil to fry the whole spices. Sauté it till you get a nice aroma.
  • Add in the chopped onions, and curry leaves to the pan. Stir well.
  • Add in the ginger garlic paste and green chillies to the pan. Sauté well.
  • Keep sautéing till it becomes a brown color.
  • Lower the flame. Add in the spice powders like Turmeric powder, Coriander powder, fennel powder, red chilly powder and cumin powder. Take care to not let it burn.
  • Mix it well and sauté well, till the spice powders have blended well with the onion mixture. Allow it to develop a nice brown color.
  • Add in the chopped tomatoes.
  • Mix in the tomatoes well. Keep sautéing the mixture for around 10 minutes or till the mixture starts to thicken. If you have added more oil in the beginning, then it will start to separate at this point. This step will take some time and needs lot of patience :) This process is called 'Bhoon-na' in Hindi.
  • Next add in water according to how thick you need the curry to be. Do not make it too watery. I added about cup of water. Add in a little water at a time after that. Allow to boil.
  • Slit the hard boiled as shown and add to the curry. Cook for a couple of mintutes.
  • Add in garam masala. Cover pan and cook for another minute. Your curry in ready. Allow some resting time before serving. This will allow the flavors to merge well in the curry.
  • Garnish with a little chopped coriander leaves. Serve with soft hot chapattis or rice. Enjoy!

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