Assamese Egg Curry with Mustard Greens
A tangy, lightly spiced egg curry from Assam where boiled eggs swim in a vibrant green gravy of pureed mustard greens. The gentle heat of green chilies meets the sharp, earthy bite of fresh mustard leaves, balanced with a hint of lemon. A rustic, comforting dish rooted in the state’s love for greens and minimal spices.
For 4 servings
- prep · ~10 min
Boil the eggs and mustard greens.
1.In a saucepan, place the eggs and cover with water. Bring to a boil and cook for 8 minutes.2.In another pot, boil water and blanch the mustard greens for 3 minutes until wilted. Drain and rinse with cold water.3.Peel the eggs and prick them gently with a fork. Set aside.4.Transfer the blanched greens to a blender. Add 2 tbsp water and grind to a smooth paste. - temper · ~5 min
Start the tempering with mustard oil.
1.Heat mustard oil in a kadai over medium-high heat until it just starts smoking.2.Reduce heat to low. Add sliced onions and sauté until soft and translucent (3-4 minutes).3.Add crushed garlic, grated ginger, and slit green chilies. Sauté for 1 minute until fragrant.TIPHeating mustard oil to its smoking point removes its raw pungency and makes it mellow. - saute · ~1 min
Cook the spice powders.
1.Add red chili powder, turmeric powder, and cumin powder to the pan.2.Stir quickly for 30 seconds, adding a splash of water to prevent the spices from burning. - simmer · ~12 min
Simmer the mustard green gravy.
1.Pour the mustard green paste into the pan. Stir well to mix with the aromatics.2.Add 2 cups of water and salt. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until the raw smell disappears and the gravy slightly thickens.TIPIf the gravy is too thick, add a splash of water. It should be a thin, pourable consistency. - simmer · ~5 min
Add the boiled eggs.
1.Gently drop the pricked boiled eggs into the simmering gravy.2.Let them simmer for 5 minutes, spooning the gravy over the eggs so they absorb the flavors.3.Turn off the heat. Stir in the lemon juice.TIPPricking the eggs helps them absorb the tangy, spiced gravy. - garnish
Garnish with coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the mustard greens just until wilted, then plunge into cold water to lock in their vibrant green color.
- 2Heat the mustard oil until it just begins to smoke to tame its pungent bite and develop a nutty aroma.
- 3Prick the peeled boiled eggs with a fork all over so they soak up the tangy green gravy.
- 4Simmer the gravy uncovered for the full 10 minutes to cook out the raw taste of the mustard greens.
- 5Adjust the gravy's consistency with a splash of water; it should be thin enough to spoon over rice.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tablespoon and dry-sauté the onions in a non-stick pan; still retains the signature aroma with less fat.
High proteinHigh-protein
Add 200g of cubed paneer or tofu along with the eggs for an extra protein boost, keeping the dish vegetarian.
VeganVegan
Replace the boiled eggs with firm tofu cubes or boiled potatoes, and use a neutral oil instead of mustard oil for a fully plant-based version.
Why this is on our healthy list.
Rich in Iron
Mustard greens are a dense source of non-heme iron, which supports healthy blood and energy levels when paired with the vitamin C from lemon juice.
High in Vitamin K
Mustard greens provide a substantial amount of vitamin K, essential for bone health and proper blood clotting.
Good Source of Protein
Eggs deliver complete, high-quality protein in each serving, making this curry a filling meal.
Frequently asked questions
Yes, you can use any neutral oil, but you'll lose the signature pungent, nutty flavor that defines this Assamese dish.
