Egg gravy recipe

Egg gravy for rice, chapathi, dosa or pulao made with a delectable blend of spices with clean and fresh flavors

egg gravy
egg gravy

Whenever I cook eggs, be it for breakfast or lunch, I always try to cook something different from whatever I have cooked earlier. When I cook egg gravy for rice or chapathi, I often tweak the original recipe. Even a small tweak can change the flavor. Most times the curry turns out good. ๐Ÿ™‚ Not only does it taste delicious, but the aroma that whiffs through my kitchen bring cheer to the soul. When I hit on some really good flavor combination, I’d like to share with my readers.

egg gravy recipe for chapathi
egg gravy for chapathi

I usually do not go for heavy, creamy variety of egg recipes when I make egg gravy for rice. I’d like to reserve those type of egg curry recipes for roti, parotta or chapathi. Egg gravy is the way to go when there is no meat or fish at home. There were two capsicums (one red and one green) sitting in my fridge that I wanted to use up. So they went into the egg preparation. It is an everyday egg curry with a delectable blend of spices. For this egg gravy recipe, I did not use garlic and tomatoes. I used poppy seeds and cashew nuts which thickened the curry slightly and gave a rich nutty flavor. A final scattering of fresh coriander and a visually appealing egg gravy was ready in minutes. A perfectly versatile egg gravy for rice, chapathi or parotta with clean and fresh flavors.

The key to a tasty egg gravy

I have a few readers sending me queries like ‘Why is my egg curry bitter’ or ‘why is my egg curry bland’?

If you use raw onion paste and not saute the onion paste till rawness disappears, it leads to a bitter tasting curry. I suggest you chop the onions, instead of using raw onion paste. If the recipe calls for raw onion paste, you should saute till rawness disappears. If using chopped onions, they should be lightly caramelized (it goes a step beyond onions turning translucent) which gives the dish a much deeper color as well as a richer flavor.

Do not skimp on oil as the onions and masalas must be cooked in enough oil otherwise the curry turns bitter. It is the quantity of cooking fat and the sauteeing process which decides the flavor of your curry. You must saute the onions and masala paste till oil separates while cooking any Indian curry.

Any egg curry will taste good if the masala base is made from scratch without the use of store-bought masalas. The flavor and aroma of freshly ground paste are far superior to store-bought spice mixtures.

egg gravy curry
egg gravy for rice

If you try the egg gravy, do share your feedback and pictures of the dish either here in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.

You can check out more egg curry recipes that I have blogged earlier. Egg kurma recipe, egg kulambu, Mangalorean egg curry, egg slice masala, kerala egg curry, kodi guddu pulusu, egg masala curry, fennel flavored egg curry, boiled eggs in poppy seeds sauce

How to make egg gravy recipe

Egg gravy recipe

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  eggs


  •   Eggs - 5, boiled and peeled
  •   Onions - 1, large, finely chopped
  •   Capsicum - 1. medium, chopped into 1/2" pieces
  •   Turmeric powder - 1/4 tsp
  •   Roasted cumin powder - 1/4 tsp
  •   Coriander powder - 3/4 tsp
  •   Red chili powder - 1/2 tsp (adjust to suit- your spice preference)
  •   Lemon juice - 1/2 tbsp
  •   Salt to taste
  •   Cooking oil - 2 1/2 tbsp
  •   Fresh coriander leaves for garnish
  •   Make the paste: roast for 3 mins on low flame (except green chilies and ginger)
  •   Cloves - 2
  •   Cinnamon - 1/2"
  •   Cardamom - 1
  •   Poppy seeds - 3/4 Tsp
  •   Cashew nuts - 4-5
  •   Ginger - 1/2" piece
  •   Green chilies - 2 to 3 (adjust)

Method for making Egg gravy recipe

Heat 2 tsp oil in a heavy bottomed vessel, add a pinch of turmeric powder and add the boiled eggs. Saute of low to medium flame for a min. Remove and set aside.
In the same vessel, add the remaining oil and heat. Add chopped onions and saute till onions are lightly caramalized.
Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix to combine. Add the capsicum pieces and saute for 3 mins.
Add the ground paste and cook for 6 mins. Add 1 1/2 cups of water and bring to boil.
Add the boiled eggs and let it cook in this masala for 7-8 mins on medium flame. Place lid and reduce flame and cook till you get the desired curry consistency. Finally, add the lemon juice and mix. Turn off flame and remove to a serving bowl.
Garnish with coriander leaves. Turn off heat and serve hot with steamed rice, chapati, parotta or dosa.


  •   You can omit the capsicum if you want.


Egg gravy recipe that makes for a perfect side with rice, chapathi & parotta. How to make egg gravy. One of the best egg curry recipes, easy, simple & tasty
  • lynn

    This sounds delicious. I’m going to make it this weekend. Thank you.

  • JWelly

    I love your blog/website. I have travelled through India, studying (& eating) Indian food of all kinds. Your site has a fantastic variety of dishes and it is one of the few out there that is authentic AND in English for Indian food fanatics like me who don’t speak Punjabi or Hindi ๐Ÿ™‚ Keep up the great work!!

    • Sailu | Indian Food

      Aww.. you made my day. ๐Ÿ™‚ It is folks like you who keep me motivated to bring more recipes to the fore. Thank you very much.