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Scrambled Egg Curry

Harini Vino
Spicy Scrambled Egg Curry Recipe with step wise instructions and pictures are given here.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian
Servings 2
Calories 244 kcal


  • Non Stick Pan


  • 2 large Onions thinly sliced
  • 1 medium sized Tomato Finely chopped
  • 3 Eggs Raw Eggs
  • 3 Green Chillies
  • 2 tbsp Kashmiri Red Chilli Powder
  • 1 tsp Turmeric Powder
  • ½ tbsp Garam Masala
  • 2 tbsp Coriander Powder
  • 4 tbsp Coconut Oil
  • Salt To Taste


  • Heat oil in a pan. Add chopped onions and saute them until they turn slight brown.
  • Next, add chopped tomatoes. Saute them until the tomatoes turn mushy.
  • Then add turmeric powder and slitted green chillies. Saute them on medium flame until the raw smell goes off.
  • Next, add all the spice powders. Saute them until the raw smell of the spices goes off.
  • Then add the required amount of water. I have added 1 1/2 cups of water. You can adjust the water quantity according to the gravy consistency. Bring it to boil. At this stage, season it with the required amount of salt.
  • Then crack open the eggs one by one over the gravy. Eggs will not spread all over the gravy, so not worry about it. Close the pan and cook for on low flame. In between, you can pour the gravy over the eggs gently.
  • Yummy Scrambled Egg Curry is ready to serve hot.


  • You can add coriander leaves if you want to add them.
  • After adding eggs, you should not mix the curry rather you can gently pour the gravy over the eggs.
  • If you feel like the eggs are not boiled, gently prick over the egg using a ladle, but do not mix them.
  • You can use a flat head ladle (turner) to take the boiled eggs.
Keyword Scrambled Egg Curry, Scrambled Egg Curry Recipe