Looking for a super fast, comforting meal? This quick and easy egg curry is my go-to when I want something hearty without spending hours in the kitchen. Made with boiled eggs, potatoes, and bold Nepali spices, it’s simple, flavourful, and ready in no time. Perfect for busy weekdays or lazy evenings when you just want something satisfying.
Why You’ll Love This Egg Curry
- Ready in under an hour (or even less!)
- Simple, everyday ingredients from your Nepali kitchen
- Spicy, tangy, and comforting all at once
- Great with rice, roti, or even on its own
Ingredients
- 4 boiled eggs
- 2 medium potatoes, boiled and smashed
- 1 small bunch spring onions, chopped
- 1 tbsp ginger garlic paste
- 1 medium onion, diced
- 1 green chilli, chopped (plus extra for garnish)
- 1 tsp chili flakes
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- Salt, to taste
- Tomato water or pureed tomato, as needed
- Fresh coriander leaves, chopped
How to Make Quick Egg Curry
- Heat a pan with a little oil and lightly fry the boiled eggs until they turn golden brown. Remove and set aside.
- In the same pan, add diced onions and stir-fry until soft and fragrant.
- Smash the boiled potatoes and add them to the pan. Mix well with the onions.
- Add ginger garlic paste and cook for a minute until aromatic.
- Sprinkle chili flakes, cumin powder, coriander powder, turmeric, and salt. Mix everything thoroughly.
- Add tomato water as needed to create a slightly saucy base.
- Place the eggs back in the pan and cover with a lid. Let them warm through and soak in the flavours for 2–3 minutes.
- Finish by adding chopped green chilies, spring onions, and coriander leaves for freshness.
Serving Suggestions
Serve hot with steamed rice or roti. This curry also makes a quick side dish for larger meals or a simple snack on busy days.
NotAChef Tips
- Frying the eggs first adds extra texture and flavour.
- Adjust the green chilies and chili flakes to your spice preference.
- The tomato water helps make the curry saucy without overpowering the spices.
