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Egg Curry
अंडा करी


Contributed by:
Soma Prasad
Soma Prasad

Egg Curry - अंडा करी


Eggs – 4 (hard boiled and shell removed)
Boiled Potato – 1 (medium size, cut in big pieces)
Onion – 2 (medium size, finely chopped)
Tomato – 2 (medium size, finely chopped)
Jeera – 1 tsp
Garlic Paste – 1 ½ tsp
Dry Ginger Powder – 1 tsp
Turmeric Powder – ½ tsp
Jeera Powder – 1 tsp
Garam Masala Powder – 1 tsp
Black Pepper Powder – 1 tsp (coarsely crushed)
Green Chillies – 1-2 (chopped, optional)
Mustard Oil – 1 tbsp
Salt to taste
Water – 2 cup

Method of Preparation

1. Heat oil in kadai and add jeera, allow it to crackle.
2. Add onion and a little salt, fry on low heat till it turns pink.
3. Add garlic and turmeric powder. Fry on medium heat till raw smell of garlic goes.
4. Add ginger powder, jeera powder and 1-2 tbsp water. Fry on medium heat
    for 2-3 min.
5. Add tomatoes and garam masala powder, cook covered on low heat till
    tomatoes become soft.
6. Fry on medium-high heat till oil separates (approx. 4-5 min).
7. Add water, salt and pepper and allow it boil.
8. Make slits in eggs with knife, add potato and egg to the gravy.
9. Cook for 5-7 min on low-medium heat. Serve hot with roti/rice.

Notes & Tips

1. You can also fry egg and potato before adding it to the gravy. I usually skip this step to avoid extra oil and it does not change the taste much.