Most Indian curries are known for their flavor and versatility, and they all differ based on the spices that go into making them. This egg curry with kasundi stands out for its robust, earthy flavors and is yet another delicious Indian curry recipe you need to try your hands at.
This protein rich curry is actually pretty easy to put together and can be a comforting and filling meal to whip up on a weeknight.
Scroll down to get a closer look at everything you need to know about making the curry.
Jump to:
Ingredients For the Recipe
To put this egg curry together, you’ll need two simple sets of ingredients.
For the Masala Egg
- Eggs (boiled): 4
- Oil: 1 tsp
- Red chili powder: ½ tsp
- Turmeric powder: A pinch
- Oil: For frying about 1 tbsp
For the curry
- Onions (roughly chopped): ½ cup
- Tomatoes (roughly chopped): ½ cup
- Oil: 1 tbsp
- Bay leaf: 1
- Yellow mustard seeds: ½ tsp
- Green chilies (slit): 2
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Salt: 2 teaspoon or as per taste
- Kasundi: 3 tbsp
- Water: 1 cup
- Prepared eggs
- Coriander leaves: For garnish
How to Make the Egg Curry with Kasundi
Once all the ingredients are ready, here’s what you’ll need to do to make the egg curry.
Take the boiled eggs and coat them with red chili powder, turmeric powder, and oil.
Heat oil in a pan and saute the eggs for 2-3 minutes until all the sides are colored. Take the eggs out and keep them separate once done.
Next, in a mixer grinder, make a smooth paste of the onions and tomatoes.
Heat oil in the same pan where you sauteed the eggs.
Add bay leaf, mustard seeds, and green chilies.
Next, add the onion tomato paste and saute. Cook for 2 minutes.
Add in the powdered spices next and mix well. Cook for about 30 seconds.
Next, add the kasundi and mix.
Add water and let the curry simmer for 2 minutes.
Next, add the sauteed eggs and mix well.
Garnish with coriander leaves and serve hot with rice of your choice.
Frequently Asked Questions
For this curry, we’ve used a simple curry base with some boiled eggs, but if you really want to go the extra mile, you can add in some other veggies of your choice too.
Diced potatoes are an absolute classic that you can add into the mix. If you have some bell peppers and carrots in your refrigerator, you can add them in too- their subtle flavors work wonderfully with the egg curry. 
Kasundi is a fermented mustard paste originating in Bengal. It has a sharp, pungent flavor and aroma that can be a great addition to the curry.
If you don’t have it you can use 1 teaspoon of mustard paste or 2-3 teaspoons of packaged mustard sauce as an alternative.
Your leftover egg curry can be allowed to cool down and then refrigerated in food safe containers. The curry can be stored for 3 days max.
You can then reheat the curry in the microwave or in a small pot with a little water to get it to the right consistency.
Tips & Tricks to Make the Egg Curry with Kasundi
If you’re ready to give this recipe a shot, you might want to keep these additional tips and tricks handy.
- If the flavor of the kasundi is too intense for you, you can reduce the amount you’re adding to make it more subtle tasting.
- To cut down the cooking time, you can prepare the boiled eggs and the curry base up to 2 days in advance and refrigerate it.
- This versatile curry base can also be used for a variety of other curries. If you have nothing else, you can just add some potatoes into it and let them cook.
- If you don’t have the whole spices the recipe calls for, you can add a pinch of garam masala powder towards the end.
- We’ve used onion and tomato paste for this recipe, while makes the curry super smooth. If you prefer a chunky texture, you can choose to finely chop them instead of pureeing them.
- If your curry seems too runny, you can add a teaspoon of gram flour into it and let it simmer for a few minutes, stirring continuously.
Serving Ideas & Suggestions
The egg curry with Kasundi is super versatile, which means you can team it up with chapatis or naan or even some steamed rice if you want to.
It is always a good idea to pair the curry with a nice side salad to make it a complete meal. And if you really have a few extra minutes to spare, you can also whip up a quick buttermilk or lassi to finish it all up.
Loved replicating this curry in your kitchen? How about trying your hands at some more such flavourful and delicious curries. You might want to try out some of these handpicked ones.
- Chettinad Style Egg Curry
- Assamese Boror Tenga: Sour Curry with Fritters
- Assamese Style Tomato Egg Curry
📖 Recipe
Egg Curry with Kasundi
Ingredients
Ingredients For the Masala Egg
- 4 Eggs , (boiled)
- 1 teaspoon Oil
- ½ teaspoon Red Chili Powder
- 1 pinch Turmeric Powder
- 1 tablespoon Oil, (For frying)
Ingredients For the curry
- ½ cup Onions , (roughly chopped)
- ½ cup Tomatoes, (roughly chopped)
- 1 tablespoon Oil
- 1 Bay Leaf
- ½ teaspoon Yellow Mustard Seeds
- 2 Green Chilies , (slit)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoon Salt
- 3 teaspoon Kasundi
- 1 cup Water
- 1 bowl Prepared Eggs
- 1 sprig Coriander Leaves, (for garnishing)
Instructions
- Take the boiled eggs and coat them with red chili powder, turmeric powder, and oil.
- Heat oil in a pan and saute the eggs for 2-3 minutes until all the sides are colored. Take the eggs out and keep them separate once done.
- Next, in a mixer grinder, make a smooth paste of the onions and tomatoes.
- Heat oil in the same pan where you sauteed the eggs.
- Add bay leaf, mustard seeds, and green chilies.
- Next, add the onion tomato paste and saute. Cook for 2 minutes.
- Add in the powdered spices next and mix well. Cook for about 30 seconds.
- Next, add the kasundi and mix.
- Add water and let the curry simmer for 2 minutes.
- Next, add the sauteed eggs and mix well.
- Garnish with coriander leaves and serve hot with rice of your choice.
Leave a Reply