Mushroom Egg Curry
A comforting, homestyle curry with tender mushrooms and boiled eggs simmered in a spiced onion-tomato gravy. The earthy mushrooms soak up all the masala, while the eggs add richness and protein. Great with roti or steamed rice for a satisfying weeknight meal.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place eggs in a saucepan with enough water to cover. Bring to a boil over medium heat and cook for 8-10 minutes until hard. Drain, cool under running water, peel, and set aside.
- saute · ~5 min
Sauté the mushrooms.
Heat 1 tbsp oil in a kadai over medium heat. Add sliced mushrooms and sauté until they release water and turn golden, about 5 minutes. Remove and set aside.
TIPDon't crowd the pan — mushrooms sweat a lot of moisture. Let them cook until dry for deeper flavor. - temper · ~8 min
Make the tempering.
1.Heat remaining 1 tbsp oil in the same kadai over medium heat.2.Add cumin seeds and bay leaf, let them crackle until fragrant (30 seconds).3.Add chopped onions and sauté until golden brown (5-7 minutes).4.Add ginger-garlic paste and slit green chilies, sauté until raw smell disappears (1 minute). - saute · ~6 min
Cook the tomato masala.
1.Add tomato puree to the onions and stir well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the oil separates from the masala and it thickens (5-6 minutes).TIPWait for the oil to separate — that's the sign the masala is fully cooked and won't taste raw. - simmer · ~10 min
Simmer the curry with mushrooms.
Add the sautéed mushrooms and 1 cup water. Stir, bring to a gentle simmer, and cook uncovered for 8-10 minutes until the gravy thickens slightly and the mushrooms absorb the flavors.
- prep · ~2 min
Add the boiled eggs.
Gently slide the whole boiled eggs into the simmering gravy. Let them warm through for 2 minutes. Sprinkle garam masala and give it a gentle stir.
TIPIf you prefer, halve the eggs lengthwise and place them yolk-side up in the gravy for a prettier presentation. - garnish
Garnish with 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.
- 1Sauté mushrooms in a single layer without stirring too often for the best golden-brown color.
- 2Boil the eggs for exactly 9 minutes, then plunge into ice water for easy peeling and a bright yolk.
- 3Add a pinch of sugar when sautéing onions to speed up caramelization and deepen the gravy's sweetness.
- 4Let the masala cook until you see oil glistening on the sides of the pan — this ensures no raw tomato smell remains.
- 5Halve the boiled eggs lengthwise and add them cut-side up to let the gravy soak into the yolk crevices.
- 6This curry thickens as it cools, so keep it slightly looser than your ideal consistency when you turn off the heat.
Adapt it for your goals.
Creamy version
Stir in 2 tablespoons of heavy cream or coconut milk at the end for a rich, restaurant-style gravy that pairs beautifully with naan.
protein boostProtein boost
Add 100 g of cubed paneer along with the mushrooms for extra protein and a creamy texture contrast.
spicier kickSpicier kick
Increase the green chilies to 4 and add a pinch of Kashmiri red chili powder for color and heat without overwhelming the dish.
vegan adaptationVegan adaptation
Replace boiled eggs with firm tofu cubes seared until golden, and use plant-based oil throughout for a fully vegan mushroom curry.
Why this is on our healthy list.
High in Protein
Eggs and mushrooms together provide a substantial amount of complete plant and animal protein, supporting muscle repair and satiety.
Rich in B Vitamins
Mushrooms are a natural source of riboflavin and niacin, which help convert food into energy and support skin health.
Low in Saturated Fat
This curry uses modest oil and egg whites keep the fat profile lean, making it a heart-friendly meal option.
Good Source of Iron
The combination of eggs and spinach-like nutrients in mushrooms contributes to dietary iron, important for oxygen transport in the body.
Antioxidant-Rich Spices
Turmeric, coriander, and cumin in the gravy provide anti-inflammatory compounds that support overall immunity.
Frequently asked questions
Yes, but button or cremini mushrooms work best as they hold their shape and absorb masala well. Avoid delicate varieties like enoki that can turn mushy.
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