Assamese Mustard Egg Curry

Name: Assamese Mustard Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard boiled, peeled); 3 tbsp mustard seeds (yellow variety, soaked 30 min); 1 tbsp poppy seeds (soaked 30 min); 3 pcs green chili (slit lengthwise); 2 tbsp mustard oil; 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 1 pinch salt; 1 cup water (for gravy, adjust consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

7/10

Hard-boiled eggs simmered in a sharp, pungent mustard and poppy seed gravy from Assam. This rustic curry is bold, earthy, and surprisingly light — perfect with steamed rice. The mustard paste is freshly ground with green chilies, giving the dish its signature heat and depth.

PREP

15m

COOK

25m

SERVES

1 KATORI

200 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak mustard and poppy seeds.
Soak mustard seeds and poppy seeds in ½ cup warm water. Set aside for 30 minutes. Drain the water before grinding.
prep · ~10 min
Boil and peel the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 8 minutes. Drain, cool under running water, peel, and lightly prick the eggs with a fork. Set aside.
TIPPricking the eggs helps the mustard gravy seep in.
mix · ~2 min
Grind the mustard-poppy paste.
In a mixer grinder, combine the soaked mustard seeds, poppy seeds, and 2 slit green chilies. Add 3 tablespoons of water and grind to a smooth, thick paste. Set aside.
temper · ~5 min
Temper the mustard oil and sauté onions.
Heat mustard oil in a pan over medium heat until it reaches its smoking point. Lower the flame and let it cool slightly. Add chopped onions and sauté until soft and translucent.
TIPHeating mustard oil to its smoking point reduces its raw pungency.
saute · ~4 min
Cook the mustard paste.
Add the ground mustard-poppy paste and turmeric powder to the pan. Sauté for 3-4 minutes on low heat, stirring continuously, until the raw aroma disappears and the paste starts to darken.
TIPKeep the heat low — high heat will make the mustard paste bitter.
simmer · ~5 min
Add water and bring to a simmer.
Pour in 1 cup of water and add salt. Stir well and bring the gravy to a gentle simmer. Add the remaining slit green chili. Cook for 5 minutes until the oil separates.
simmer · ~10 min
Add the boiled eggs and simmer.
Gently slide the boiled eggs into the simmering gravy. Spoon the gravy over the eggs to coat them. Cover and simmer on low heat for 8-10 minutes, allowing the eggs to absorb the flavors.
garnish
Garnish and serve hot.
Turn off the heat. Garnish with chopped coriander leaves and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always heat mustard oil until it smokes to mellow its sharp, raw bite.
2
Soak mustard and poppy seeds for a full 30 minutes for a smooth paste.
3
Prick the boiled eggs with a fork so the gravy penetrates the whites.
4
Cook the mustard paste on low heat only; high heat makes it bitter.
5
Let the curry rest for 10 minutes after cooking for deeper flavor.
6
Adjust gravy thickness with water — Assamese curries are usually thin.

RECIPE VARIATIONS

Adapt it for your goals.

Fish curry

Swap hard-boiled eggs for 300g of firm fish (like rohu or tilapia) — add the fish pieces directly to the simmering gravy and cook just until flaky. Ideal for pescatarians or a coastal Assam twist.

Vegan

Replace eggs with pan-fried tofu puffs (450g) for a vegan version; the porous texture soaks up the mustard gravy beautifully.

Creamier gravy

Stir in 2 tablespoons of coconut milk at the end for a richer, milder curry — great for palates sensitive to strong mustard heat.

Extra heat

Add 1 teaspoon of minced ginger along with the onions and increase green chilies to 5 for a more fiery, aromatic version.

Low oil