Egg Curry in coconut milk and spinach sauce




This simple curry is easier to make than meat curries, but still has plenty of protein. The coconut milk gives the dish rich flavour and enhances the spices.

If you do not like coconut milk you can absolutely skip that ingredient. You can enjoy this curry as egg masala too.

There are variants of a particular dish

It’s a quick curry, which can be easily adapted to suit your taste, and is open to substitutions like boiled potatoes or paneer for egg.

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6 hard boiled eggs
3tbsp vegetable oil
1tsp mustard seeds
11/2 tsp fenugreek seeds
4 green cardamom Pods
5 Peppercorns lightly smashed
12 curry Leaves
2 large onions finely sliced
1tsp ginger paste
1tsp garlic paste
3 green chillies slit
11/2 can tin tomato
200gms spinach washed and chopped
1tsp turmeric powder
1tsp coriander powder
11/2 tsp chili powder
2tbsp malt vinegar
1tin Coconut Milk
Salt to taste
Handful chopped coriander leaves to garnish



Boil the eggs (hard boiled) and cut in half and set aside Heat oil in pan.

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Add mustard seeds, cardamom, peppercorn, fenugreek seeds and 6-8 curry leaves. Mustard seeds should be spluttering

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Now add the sliced onion. Cook till the onions turn soft and translucent

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Add ginger and garlic paste. Sauté well. Add green chillies.

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Add tomatoes and cook for 5 min

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Then add turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they change colour from bright red to deeper colour. Add water if necessary to stop the spice paste sticking to the bottom of the dish.

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Add the chopped spinach leaves, mix well, and cook on low heat for 5-8 minutes. Add ½ cup water if the gravy is too thick.

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Now add coconut milk and bring to boil. Lower heat and simmer for 10 minutes.

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Add the vinegar and the remaining curry leaves

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Drop the eggs in the curry, and cover and let it sit for five minutes before serving

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Garnish with coriander leaves and simmer for 5 minutes.

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Serve it hot with rice or chapati.

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