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Home » Recipes » Main Course Entrée

Egg Curry with Curry Leaves Puree

Last Updated: Jul 27, 2022 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

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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! 

Delicious Egg Curry with Curry Leaves Puree served in a bowl

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
  • How to Make the Egg Curry 
  • Frequently Asked Questions
  • Tips & Tricks to Make the Egg Curry
  • 📖 Recipe

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.

Add boiled egg along with powdered spices and oil on a plate and marinate

Marinate the boiled eggs with the spices, salt, and oil.  

Spray the air fryer basket with oil. (Optional)

Transfer the marinated egg into air fryer and cook

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. 

See also
Vegan Barley Salad with Spicy Turmeric Dressing

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.

Add mustard and fenugreek seeds along with oil in a pan and saute

For the curry, heat oil in a pan. Add the mustard and fenugreek seeds and let them crackle.

Add cubed potatoes to the pan and mix well

Next, add the potatoes and cook them for 2 minutes.

Add chopped onions, green chilies and ginger garlic paste to the pan and mix well

Add the green chilies and ginger garlic paste next and mix well. 

Add powdered spices to the pan and mix well

Add the spices and saute for 30 seconds.

Add curry leaves paste to the pan and mix well

Next, add in the curry leaves puree and mix well. Let it simmer and cook for 1 minute.

Add some water and let it simmer for few mins

Add water and let the curry simmer away for 2-3 minutes in low flame. 

Add air fryer eggs to the curry and mix well

Add in the boiled eggs last and mix.

Adjust seasoning and the consistency of the curry as per your liking. 

Serve hot Egg Curry with Curry Leaves Puree with roti or rice

Serve hot with steamed rice.

Frequently Asked Questions

What Else Can I Add?

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. Side view image of Egg Curry with Curry Leaves Puree

Can I Skip Adding the Curry Leaves Puree? 

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. Top view image of Egg Curry with Curry Leaves Puree

Can I Prep the Recipe in Advance?

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. Zoom in image of Egg Curry with Curry Leaves Puree

See also
How To Cook Tofu - Six Easy Ways

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. 
Yummy Egg Curry with Curry Leaves Puree served in a pink bowl

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. 

See also
Cabbage Curry

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. 

  • Instant Pot Yogurt Aloo Gravy
  • Mirchi Bhajji Curry
  • Bengali Shorshe Bhindi

📖 Recipe

Featured Img of Egg Curry with Curry Leaves Puree

Egg Curry with Curry Leaves Puree

Packed with robust flavors and insanely easy to replicate, this egg curry crafted with curry leaves puree, is totally worth trying out.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Servings
Calories: 182kcal
Author: Enozia Zehra Vakil

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.
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Nutrition

Serving: 3Servings | Calories: 182kcal | Carbohydrates: 17.9g | Protein: 6g | Fat: 9.6g | Saturated Fat: 1.7g | Cholesterol: 127mg | Sodium: 1169mg | Potassium: 246mg | Fiber: 2.3g | Sugar: 6.3g | Calcium: 91mg | Iron: 3mg
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Hi, I'm Sophie! Created this blog to share the best plant-based Indian and world recipes.

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