Veg Egg Curry

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Veg Egg Curry


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 6
  • for masala 2 tablespoon Onion paste

  • 1/4 teaspoon Ginger paste

  • 1/4 teaspoon Garlic paste

  • 1 tablespoon Curd

  • 1 tablespoon Tomato puree

  • 1/2 tablespoon Cashew Paste

  • 1/4 teaspoon Cumin seeds

  • 1/2 teaspoon Degi Mirch

  • 1/2 teaspoon Garam Masala Powder

  • 1/2 teaspoon Coriander powder

  • 1.5 teaspoon Kastoori methi/ dried fenugreek leaves

  • 1/2 to taste Salt

  • 1 tablespoon Oil

  • eggless egg preparation 5-6 pieces Baby potatoes

  • 2 tablespoon Grated Paneer

  • 1/8 tsp to taste Salt

  • 1 drop Yellow food color


  • Preparing eggs
  • Wash and boil potatoes.add salt a pench. Take them out and transfer them onto a clean plate. Cut them in half and allow them to cool down completely. Using a small spoon, scoop out the center
  • Just like an egg make a small depression on the top of the boiled potato. All done - potato halves.
  • In a small bowl add crumble paneer and scooped out potato bites. Mash them and add salt. If you like them to be yellow in colour add a pinch of haldi.
  • Hold the potato. And tightly pack the mixture inside the hole. Clean out the extra mixture and there we have our egg ready.
  • For gravy.....In a kadhai heat oil add cumin seeds and when they start to sputter add in ginger-garlic paste and saute.
  • Add in onion paste and saute for 2 minutes on a medium flame. Mix in tomato puree, cashew paste and curd.
  • Mix and saute for 2-3 minutes. Stir in all the spices and mix well. Saute till masala is reduced to 1/4 it's quantity.
  • Pour in 1/2 cup of water and bring it to a boil. This will make a thick gravy but if you prefer a liquid gravy add water accordingly.
  • Bring it to a boil and adjust your seasonings. Mix in Kastoori methi and mix. Give it a final boil and take it off the flame. Add in eggs one by one, cover and let it sit in gravy. Gently coat them with gravy.
  • Perfectly coated eggless egg curry is ready. Garnish with cream and coriander leaves.
  • Serve hot with warm rotis or rice.