Lasooni Egg Curry
Boiled eggs simmered in a rich, velvety yogurt gravy infused with generous amounts of garlic. This North Indian-style curry is mildly spiced, letting the nutty, aromatic garlic take center stage. A comforting, protein-packed dish that comes together quickly and pairs beautifully with roti or steamed rice.
For 4 servings
- prep
Prepare the ingredients.
1.Boil 4 eggs, peel them, and prick lightly with a fork.2.Finely chop 20 garlic cloves and 2 medium onions.3.Whisk 0.5 cup yogurt until smooth; puree 2 tomatoes and set aside.TIPBring eggs to room temperature before boiling to prevent cracking. - fry · ~3 min
Shallow fry the boiled eggs.
1.Heat 2 tsp oil in a frying pan over medium heat.2.Gently add the boiled eggs and fry until golden and blistered, about 2-3 minutes.3.Remove eggs and set aside.TIPPricking the eggs prevents them from bursting while frying. - saute · ~7 min
Build the garlic-onion base.
1.Heat 2 tsp ghee in a heavy-bottomed pan over medium heat.2.Add 20 chopped garlic cloves and saute until fragrant and light golden, about 1-2 minutes.3.Add 2 chopped onions and 2 slit green chilies; cook until onions are translucent, about 4-5 minutes.TIPDon't brown the garlic too much — it turns bitter. - saute · ~2 min
Add ginger and dry spices.
1.Add 1 tsp ginger paste and cook until the raw smell disappears, about 30 seconds.2.Stir in turmeric, red chili powder, cumin powder, garam masala (1 pinch each), 1 tsp coriander powder, and 0.5 tsp salt.3.Saute for 45 seconds until the spices bloom and release their aroma.TIPIf spices stick, splash a tablespoon of water and continue cooking. - saute · ~8 min
Cook the tomato puree.
1.Pour in the pureed tomatoes and mix well.2.Cook uncovered, stirring occasionally, until the mixture thickens and oil separates from the masala, about 6-8 minutes.TIPThe masala is ready when it turns glossy and ghee appears at the edges. - simmer · ~4 min
Add whisked yogurt and simmer.
1.Lower the heat completely and slowly pour in the whisked yogurt, stirring continuously to prevent curdling.2.Add 0.5 cup water and stir to combine.3.Bring to a gentle simmer and cook for 3-4 minutes until the gravy thickens slightly.TIPAlways whisk yogurt well and add on low heat — skip this and the gravy will split. - simmer · ~5 min
Add fried eggs to the gravy.
1.Gently slide the fried eggs into the simmering gravy.2.Spoon some gravy over the eggs to coat them well.3.Cover and simmer on low heat for 5 minutes so the eggs absorb the flavors. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick boiled eggs with a fork before frying to prevent them from bursting in the hot oil.
- 2Whisk the yogurt until completely smooth and add it on low heat, stirring continuously, to prevent curdling.
- 3Shallow-fry the eggs until golden and blistered for a crisp exterior that holds up in the gravy.
- 4Cook the tomato puree until the oil separates — this deepens the flavor and prevents a raw taste.
- 5Let the fried eggs simmer in the gravy for at least 5 minutes so they absorb the garlicky masala.
- 6Use room-temperature yogurt for a smoother, more stable gravy that won't split easily.
Adapt it for your goals.
Dairy-free
Replace ghee with a neutral oil like sunflower or avocado oil, and substitute yogurt with a thick, unsweetened cashew or coconut cream. This makes the dish lactose-free while keeping a creamy texture.
extra spicyExtra-spicy
Add 1 teaspoon of finely chopped green chilies or a pinch of cayenne pepper with the dry spices for a fiery kick that pairs well with the mellow garlic.
tomato freeTomato-free
Skip the tomato puree and use a thick onion paste (blended cooked onions) plus a tablespoon of raw mango powder (amchur) for tang. This yields a pale, garlic-forward curry with a tangy finish.
low fatLow-fat
Skip shallow-frying the eggs and simply halve the boiled eggs before adding them directly to the gravy. Use 1 teaspoon of oil instead of ghee and replace yogurt with low-fat hung curd.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality complete protein, essential for muscle repair and satiety, making this curry a satisfying meal option.
Garlic for Heart Health
Twenty cloves of garlic deliver allicin compounds known to support cardiovascular health by helping manage blood pressure and cholesterol levels naturally.
Probiotics from Yogurt
The yogurt in the gravy introduces live cultures that aid digestion and support a healthy gut microbiome when consumed.
Anti-Inflammatory Spices
Turmeric, cumin, and coriander contain antioxidants and anti-inflammatory compounds that may help reduce oxidative stress and inflammation.
Frequently asked questions
Yes, but fresh chopped garlic tastes significantly better. Use about 2 heaped tablespoons of fresh paste and sauté it in ghee until fragrant for the best result.
