Egg Curry Recipe


  • 6 hard boiled Eggs
  • 1 Onion
  • 60 gms Ghee
  • ˝ cup Water
  • ˝ tsp Garlic paste
  • 250 gms Tomatoes
  • 1 tbsp Lemon juice
  • 1 tbsp Curry powder


  1. Peel eggs and cut into half lengthwise.
  2. Melt ghee in a frying pan, sauté onions and garlic until onion is tender. Add curry powder, sauté one minute.
  3. Now add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for about 10 minutes.
  4. Add eggs, cook until heated through.

Tip: To store eggs longer crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.

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