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simple egg curry with rice
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5 from 2 votes

Egg curry | Baida curry

Simple and delicious egg curry with made with a base of onion, tomato, garam masala, red chilly powder and milk. It is also popularly called baida curry.

Prep Time12 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi


  • 5 large eggs, hard boiled, peeled and cut in half

  • 1 large onion, thinly chopped

  • 1 large tomato, chopped

  • 1 tsp grated ginger

  • 1 tsp grated garlic

  • ½ tsp garam masala or to taste

  • ½ tsp red chilly powder

    i used kashmiri red chilly powder
  • ¼ tsp turmeric powder

  • 1 tsp tomato paste

  • ⅛th tsp sugar (optional)

  • ½ tsp cumin seeds

  • 2 tbsps milk or cream

  • ¼ cup water

  • 2 tbsps oil

  • salt to taste

  • a handful of coriander leaves, chopped

  • a dash of lemon juice (optional)


  • Heat oil in a large pan and add the cumin seeds. When the cumin starts to brown, add the onion, turmeric powder and a pinch of salt.

  • Cook till the onion turns soft, about 5 to 7 minutes.

  • Add in the ginger and garlic paste. mix and cook for a minute.

  • Add the tomato and cook till mushy.

  • Add the tomato paste and salt. Mix well.

  • Add the garam masala and red chilly powder. Cook till the gravy gets little thick.

  • Pour the milk or cream, water and sugar. Simmer the gravy for five minutes.

  • Place the eggs in the curry and gently mix. Heat through and finally add the coriander leaves and lemon juice. Turn off the stove.

  • Serve the egg curry with rice or jeera rice or pulav.