My Mom’s Boiled Egg Curry

Almost everyone has a favorite food cooked by their moms. I do too, and I have to say, quite a few, my mom was a wonderful cook, and I find myself longing for her specialties every now and then. One very particular dish of hers that I grew up loving was this humble boiled egg curry. Now I make it for my family and they love it as me if not more.  It’s a very special curry you see. Not because of some secret ingredient but because my mother never cooked meat, so egg curry was a weekend staple in our house all year round.


My mom's egg curry


So, my dear friends, this curry brings back warm memories of my mother. A recipe I hold dear to my heart that I wanted to share with all of you today on my mom’s 12th death anniversary, which was yesterday.

Egg curries are very popular in India and are prepared in many styles.  This one is a very simple recipe made with boiled eggs, onion, besan and tomato.  I haven’t seen any Punjabi family make something quite the same, neither have I come across it in a recipe. Besan thickens the gravy and gives it a robust nutty flavor making it extremely comforting and delicious.


My mom's egg curry 1


Start by boiling the eggs depending on how you like them. Everyone has their own preference for a perfect boiled egg.  My preferred method of preparing soft boiled eggs is to add the eggs to cold water in the pan and boil for 1-2 minutes, uncovered. Once they are  boiled  (usually) for 2 minutes remove the pan from heat , cover and leave them in water for 10-12 minutes before peeling. While the eggs were cooling, I continued on with the other part of the recipe.


My mom's egg curry


Place the frying pan with oil over medium heat.  As soon as it gets hot, add ground onions and sauté for about 4-5 minutes. Add ground ginger and garlic and sauté 2mintes. Add besan, stir and cook until flour is toasted. You will need to ensure that you regularly stir and scrape because besan does have the tendency to stick to the bottom of the pan and burn. I usually add in 2 tbsp. water after toasting it for 1 min and then keep stirring for another 1 min until it smells toasty and turns light brown. Thereafter, add fresh tomato puree and spices, cook for about 3-4 minutes until oil glistens on top. Then pour in water. Stir it around, increase the heat to high and let it come to a boil and cook for 5 min. If you’re interested you can add boiled potatoes to the curry but we never did. When eggs are cooled peel off the shells  under cold tap water (or just submerge them in cold water and then peel). Cut each egg in half and slide them in curry just before serving.

Since this egg curry is a gravy recipe it can be enjoyed with both roti and rice. This time I served my curry with yummy homemade naan, but often we just have basmati rice.


egg curry with naan


adding and roasting besan in onion masala

My Mom’s Boiled Egg Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 3-4

A simple yet exotic egg curry with the most basic pantry ingredients.


  • 6 boiled eggs, peeled and cut into halves lengthwise
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin powder
  • 1 tsp garam masala
  • 1 1/2 tbsp. besan / bengal gram flour
  • 3/4 tsp salt
  • 3 tbsp. oil
  • 1/2 cup onion, ground
  • 2 tsp ginger and garlic paste
  • 1/2" piece fresh ginger julienne
  • 1 cup fresh tomato puree (I use roma tomatoes from Costco they are bright red)
  • 3-4 tbsp. cilantro, chopped
  • 2 cups water (+)


  1. Heat a wok on medium flame and dry roast the besan carefully to golden brown color without burning it and keep aside or he other option is to roast while cooking masala as I have done.
  2. In a wok, heat the oil, gently fry the ground onions for about 4-5 minutes or until translucent.
  3. Add in ground ginger and garlic, sauté until golden, 1-2 minutes.
  4. Add besan. Stir and fry until flour is toasted and aromatic, about 2 minutes, (it has the tendency to stick at the bottom so sprinkle 2 tbsp. water and then regularly stir and scrape).
  5. Next add turmeric, red chili powder and the fresh tomato puree. Cook stirring, until it no longer smells raw and gets a nice color.
  6. Add cumin powder, garam masala, roasted besan ( if you have used the first option ) and water, bring to a boil.
  7. Lower the heat to low, cover, and gently simmer for 5 minutes to develop the flavor.
  8. Put in chopped cilantro.
  9. Transfer curry to the bowl, cut the eggs in half and slide in the curry.
  10. Sprinkle ginger julienne on top. Serve with rice or chapatti.



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  • comment-avatar
    Amrita May 10, 2016 (7:47 am)

    I could feel your pain at the same time I appreciate your effort of recreating the mom’s dish…

  • comment-avatar
    Monica May 10, 2016 (8:54 am)

    So sorry your mom is not there to celebrate Mother’s Day with but this is a great way to honor, remember, and celebrate mom. I can see why this egg curry would be a favorite. I love it!

  • comment-avatar
    Evelyne CulturEatz May 10, 2016 (8:55 am)

    So hard that your mom’s passing is so close to Mother’s Day. It is the same with my grandmother. I have made an egg curry before and LOVED it, great recipe and I have to make it again.

  • comment-avatar
    GiGi Eats May 10, 2016 (9:39 am)

    This sounds super friggin’ tasty!! I am totally on board!

  • comment-avatar
    Norma Chang May 10, 2016 (2:47 pm)

    I never had egg curry yours look super easy and tasty.

  • comment-avatar
    Shirley Tay (Blackswan) May 10, 2016 (9:30 pm)

    Hard-boiled eggs are best eaten with chilli or curry! Love it! xoxo

  • comment-avatar
    Adina May 10, 2016 (11:14 pm)

    I love a good egg curry, I make them quite often myself. I would love to try your version, recipes coming from mothers or grandmothers are always the best. 🙂

  • comment-avatar
    Katerina May 11, 2016 (2:56 am)

    Isn’t it amazing how we connect food with memories? I love tried and true family recipes as this one!

  • comment-avatar
    Shubha May 11, 2016 (5:59 am)

    I am going to try this recipe soon.. My hubby loves egg curry and I am sure he will enjoy this version totally:)

  • comment-avatar
    Angie@Angie's Recipes May 11, 2016 (10:41 am)

    I have never made a egg curry…must give your mom’s recipe a try soon.

  • comment-avatar
    Shumaila | The Novice Housewife May 11, 2016 (4:00 pm)

    The reason why i love food so much is that it evokes so many memories. Mom’s recipes are always the best. I was trying to think which would I count as my favorite mom recipe and I think it has to be dahi wall chicken which I would request countless times from her. This egg curry looks really good. Thanks for sharing your memories 🙂

  • comment-avatar
    Barbara May 14, 2016 (6:49 am)

    Love recipes from our moms! What a gorgeous looking dish this is…..looks amazing and sounds delicious.

  • comment-avatar
    Kathy @ Beyond the Chicken Coop May 15, 2016 (3:37 am)

    This is a beautiful tribute to your mom. There’s nothing better than food to take us back to special memories. Thanks for sharing.

  • comment-avatar
    Abbe@This is How I Cook May 16, 2016 (8:22 pm)

    Mom’s recipes are always the best. What a loving tribute, Balvinder. Thanks for sharing it with us!

  • comment-avatar
    smitha May 17, 2016 (2:22 am)

    Thanks Balvinder for sharing your mom’s recipe. This is such a loving tribute. The curry looks exotic and iam sure would taste great. I can see the creamy texture and eggs (my favorite) is making me hungry. Glad to have got such a wonderful person like you. Thanks again and most welcome to my blog

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