Mushroom Egg Curry
A hearty and flavorful curry combining earthy mushrooms and protein-rich boiled eggs in a creamy, spiced tomato-onion gravy. Perfect for a satisfying weeknight meal with roti or rice.
For 4 servings
Prepare Eggs & Mushrooms
- Place eggs in a saucepan, cover with cold water by an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- Drain the hot water and immediately transfer eggs to an ice bath or run under cold water to stop the cooking process. Let them cool completely.
- Peel the cooled eggs and make 2-3 shallow diagonal slits on each one. This helps them absorb the gravy. Set aside.
- While eggs are boiling, wipe mushrooms clean with a damp cloth and slice them to about 1/4-inch thickness.
Sauté Mushrooms
- Heat 1 tbsp of oil in a wide pan or kadai over medium-high heat.
- Add the sliced mushrooms in a single layer if possible. Sauté for 5-7 minutes without stirring too often initially.
- Once they release their water, continue to cook, stirring occasionally, until all the moisture evaporates and the mushrooms are golden brown and slightly caramelized. This step is key for a deep, earthy flavor.
- Remove the sautéed mushrooms from the pan and set them aside.
Prepare the Tadka & Bhuna Onions
- In the same pan, heat the remaining 2 tbsp of oil over medium heat.
- Add cumin seeds, bay leaf, cinnamon stick, and cloves. Allow them to sizzle and become fragrant for about 30-40 seconds.
- Add the finely chopped onions. Sauté for 8-10 minutes, stirring frequently, until they are soft, translucent, and have started to turn golden brown at the edges.
- Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
Cook the Tomato Masala
- Lower the heat slightly. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until aromatic.
- Immediately pour in the tomato puree and add salt. Mix everything well.
- Cook the masala, stirring occasionally, for about 7-8 minutes. The mixture will thicken, darken in color, and you will see oil separating from the sides of the masala.
Build the Gravy & Simmer
- Reduce the heat to the lowest setting. Add the whisked curd to the pan. Stir continuously and vigorously for 1-2 minutes to prevent it from curdling and ensure it incorporates smoothly into the masala.
- Once the curd is mixed in, increase the heat to medium and cook for another 2-3 minutes.
- Add the sautéed mushrooms and 1 cup of warm water. Stir to combine and bring the curry to a gentle simmer.
- Gently place the slit boiled eggs into the gravy.
- Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs and mushrooms to soak up all the flavors of the gravy.
Finish & Garnish
- Turn off the heat. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest, covered, for at least 5 minutes before serving. This helps the flavors to meld together beautifully.
- Serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Making slits in the boiled eggs is a crucial step that helps them soak up the delicious gravy.
- 2For a richer, creamier curry, you can replace the curd with 3-4 tablespoons of fresh cream or cashew paste.
- 3Sautéing the mushrooms until golden brown is essential for developing a deep, earthy flavor; don't rush this step.
- 4Always add curd on low heat while stirring continuously to prevent it from curdling and ensure a smooth gravy.
- 5You can lightly fry the slit boiled eggs in 1 tsp of oil with a pinch of turmeric and chili powder until pale golden before adding them to the curry for extra texture and flavor.
- 6For a deeper flavor, you can use ghee instead of oil for making the curry base.
Adapt it for your goals.
Vegan Version
Replace eggs with 200g of cubed firm tofu (pan-fried until golden) or 1 can of chickpeas. Substitute dairy curd with a plant-based alternative like cashew or coconut yogurt.
Add VegetablesAdd Vegetables
Incorporate other vegetables like green peas, diced potatoes (par-boiled), or bell peppers. Add them along with the mushrooms or after the tomato masala is cooked.
Richer GravyRicher Gravy
For a restaurant-style rich gravy, add a paste of 10-12 soaked cashews or almonds when you add the tomato puree. You can also finish the curry with 2 tablespoons of heavy cream.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for more heat.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This dish provides a substantial amount of high-quality protein per serving.
Boosts Immunity
Mushrooms are known for their immune-boosting properties, containing selenium and B vitamins. The spices like turmeric and ginger also have anti-inflammatory and antioxidant effects that support a healthy immune system.
Good Source of Vitamins & Minerals
This curry is packed with nutrients. Mushrooms provide B vitamins and potassium, tomatoes offer Vitamin C and lycopene, and eggs contribute Vitamin D, B12, and choline.
Frequently asked questions
One serving of Mushroom Egg Curry contains approximately 315-350 calories, depending on the amount of oil and the fat content of the curd used. This makes it a moderately caloric and satisfying main dish.