Time to bring a comforting Indian curry to the table that is simple and versatile, and yet packs in some earthy undertones that’ll leave you surprised and asking for more. This egg curry, which packs in the goodness of curry leaves puree, is just that!
Scroll down and read on to get a quick gist of everything you need to know about making it the right way.
Jump to:
Ingredients For the Recipe
You’ll need two sets of ingredients to make the egg curry.
For the Air Fried Boiled Egg
- Boiled eggs: 2
- Mustard oil: ½ tsp
- Red chili powder: ¼ tsp
- Black salt: A pinch
For the curry
- Mustard oil: 1 tbsp
- White mustard seeds: ½ tsp
- Fenugreek seeds: ½ tsp
- Potatoes (diced): ¼ cup
- Onions (chopped): ¼ cup
- Turmeric powder: ½ tsp
- Green chilies (slit): 2-3
- Ginger garlic paste: 1 tbsp
- Cumin powder: ½ tsp
- Curry leaves (puree): ½ cup
- Water: ¼ cup
How to Make the Egg Curry
Once you have all your ingredients ready, here’s what you need to do to make the egg curry from scratch.
Pre-heat the air fryer at 400°F for 5 minutes.
Marinate the boiled eggs with the spices, salt, and oil.
Spray the air fryer basket with oil. (Optional)
Transfer the marinated eggs to the air fryer basket and cook them at 350°F for 8-10 minutes or until the skin gets golden brown with textures.
Keep flipping them once or twice in between and brush some oil so that the skin gets heat evenly from all sides. Keep aside once done.
For the curry, heat oil in a pan. Add the mustard and fenugreek seeds and let them crackle.
Next, add the potatoes and cook them for 2 minutes.
Add the green chilies and ginger garlic paste next and mix well.
Add the spices and saute for 30 seconds.
Next, add in the curry leaves puree and mix well. Let it simmer and cook for 1 minute.
Add water and let the curry simmer away for 2-3 minutes in low flame.
Add in the boiled eggs last and mix.
Adjust seasoning and the consistency of the curry as per your liking.
Serve hot with steamed rice.
Frequently Asked Questions
Like most Indian curries, this egg curry is super versatile. You can choose to let the air fried eggs be the hero ingredient, or throw in some more veggies of your choice like carrots, bell peppers, baby corn etc.
To enhance the flavor of the curry, you can add some whisked yogurt or cashew paste into it. 
You can! However, adding the curry leaves is highly recommended, not just to enhance the flavor, but also to make the curry more healthy and nutritious. They are known to be packed with potent antioxidants and offer anti-inflammatory and neuroprotective benefits. 
Yes! The best part about most Indian curries is the fact that they can be prepared days in advance and then put together whenever you want to enjoy them. You can pre-make the curry base upto a week in advance and refrigerate it until you are ready to combine it with the eggs.
The hard boiled eggs can also be refrigerated for 3-5 days, and then air fried and combined with the curry base when needed. 
Tips & Tricks to Make the Egg Curry
Ready to try making this South Indian style recipe in your kitchen? Keeping these additional tips and tricks in mind can really help.
- While you can always prepare the other ingredients in advance, it is always a good idea to prepare the curry leaves puree fresh and then add it into the mix. This will lend the egg curry just the right aroma you’re looking for.
- Want to make the curry more rich and creamy? Add some full fat coconut milk into the mix after you’ve added the curry leaves puree and let it simmer for a few extra minutes.
- If you love having a slightly runny curry teamed up with some bread to mop everything up, you can put this together in a simple onion-tomato curry base too!
- The mustard oil that the recipe calls for can lend a distinct flavor and aroma to the curry. If you don’t have it, you can make do with any other cooking oil too!
- You can choose to immerse whole eggs into the curry- just as the recipe says- or slice them into half and place them on the curry right before you serve- it all depends on your personal preference.
- Don’t forget to top the curry with a generous sprinkle of chopped coriander leaves before you serve.
Serving Ideas & Suggestions
Your steaming hot egg curry tastes best when paired with some chapati, parathas or naan- flatbreads are the classic choice you can never go wrong with. However, if you prefer serving the curry with rice, some steamed rice or lemon rice can work wonderfully as well.
Loved how insanely flavorful and delicious this curry was? On the hunt for some more curry recipes to try out? Here are a few good ones you might want to take a look at.
📖 Recipe
Egg Curry with Curry Leaves Puree
Ingredients
Ingredients for the Air Fried Boiled Egg
- 2 pcs Boiled eggs
- ½ teaspoon Mustard oil
- ¼ teaspoon Red chili powder
- 1 pinch Black salt
Ingredients for the curry
- 1 tablespoon Mustard oil
- ½ teaspoon White mustard seeds
- ½ teaspoon Fenugreek seeds
- ¼ cup Potatoes , (diced)
- ¼ cup Onions , (chopped)
- ½ teaspoon Turmeric powder
- 3 pcs Green chilies , (slit)
- 1 tablespoon Ginger garlic paste
- ½ teaspoon Cumin powder
- ½ cup Curry leaves , (puree)
- ¼ cup Water
Instructions
- Pre-heat the air fryer at 400°F for 5 minutes.
- Marinate the boiled eggs with the spices, salt, and oil.
- Spray the air fryer basket with oil. (Optional)
- Transfer the marinated eggs to the air fryer basket and cook them at 350°F for 8-10 minutes or until the skin gets golden brown with textures.
- Keep flipping them once or twice in between and brush some oil so that the skin gets heat evenly from all sides. Keep aside once done.
- For the curry, heat oil in a pan. Add the mustard and fenugreek seeds and let them crackle.
- Next, add the potatoes and cook them for 2 minutes.
- Add the green chilies and ginger garlic paste next and mix well.
- Add the spices and saute for 30 seconds.
- Next, add in the curry leaves puree and mix well. Let it simmer and cook for 1 minute.
- Add water and let the curry simmer away from 2-3 minutes in low flame.
- Add in the boiled eggs last and mix.
- Adjust seasoning and the consistency of the curry as per your liking.
- Serve hot with steamed rice.
Leave a Reply