Egg and Curd Curry

Egg & Curd Curry
  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

The recipe

Egg curries are popular all over India and this Egg and Curd Curry recipe is just one of the many which we sampled and is a healthier alternative to the Mughal style of using cream. Serve with rice.

A sample recipe from our Cardamom Days Vegetarian Indian Recipe book.

book details


  • 8 hard-boiled eggs, halved
  • 1 tsp turmeric
  • 250ml plain yoghurt
  • 1½ tsp mustard seeds
  • 1 tsp sesame seeds
  • 3 tbsp ground almonds
  • ½ tsp chilli powder
  • 1 tsp salt
  • 250ml hot water
  • 2 tbsp lemon juice


Step 1

Cover the cooked eggs with a thin paste made from the turmeric and a little water.

Step 2

In a large frying pan heat the yoghurt over a low to medium heat and then add the mustard seeds, sesame seeds, ground almonds, chilli powder and salt. Cook gently until the sauce thickens.

Step 3

Stir in the hot water and add the cooked eggs. Continue to cook gently until the sauce thickens again. Stir in the lemon juice before serving.

Recipe Type:
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