Kashmiri spicy egg curry

Eggs in Tomato Gravy : Kashmiri Style

Delicious, spicy and aromatic Egg curry made Kashmiri style with cardamom and saffron. very simple and easy to prepare and perfect with rice or roti.
Course Main course | Curry
Cuisine North Indian | Kashmiri
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Nupur @ The Veggie Indian


  • kg About 1 tomatoes chopped rougly
  • 5- 6 eggs
  • 2 tbsp Mustard oil + 1 tsp extra
  • 2-3 cardamom pods
  • A small pinch of saffron threads
  • ½ tsp cumin seeds turmeric each
  • 1 ½ tsp salt or to taste
  • 1 ½ tsp red chilli powder or to taste
  • ½ tsp of Garam Masaala- optional
  • A pinch of black pepper- optional
  • 2-3 green chillies chopped small
  • 7-8 garlic pods crushed and minced
  • leaves A few cilantro sprigs for garnish coriander


  1. Hard boil the eggs as per the procedure stated above in my notes. Peel them and poke them at places using a fork or knife. Keep aside.
  2. Pound the cardmom pods in a mortar pestle . Keep aside.
  3. Soak saffron in 1 tsp of water and keep aside.
  4. Meanwhile, heat 2 tbsp of Mustard oil in a pan. Add cumin seeds, when they splutter, add the pounded cardamom pods. Fry for just 3-4 seconds then add the tomatoes, green chilies and minced garlic altogether. Mix well and let it cooked for 3-5 minutes like that.
  5. Then add all the spices except garm masala and black pepper, if using. Mix well and let this cook for good 15-20 minutes, stirring a few times in between. The tomatoes need to be cooked properly so take more time if required.
  6. Once the tomatoes are all mushy and cooked, add about ½ cup of water and mix. Then place the peeled and poked hard boiled eggs carefully and fold these gently to get them covered with the tomato sauce. Cover and cook this curry further for about 5-7 minutes.
  7. Finally, add that extra tsp of mustard oil, garam masala and saffron soaked in water. Gently mix the curry, taking care not to break the eggs completely. They would get cracks within though and that is ok since the tomato paste needs to sink inside to derive the best of flavours. Let it cook further for just a few minutes till it reaches your desired consistancy. Adjust the seasoning if required and add black pepper if using.
  8. Turn off the gas, garnish with cilantro and serve hot with rice or roti.

Recipe Notes

Personally, I keep the spice level of this curry a bit on the hotter side since tomatoes bring in a lot of sweetness which I want tpo balance out. you could adjust the red chili powder and black pepper as per your taste

Garam masala is completely optional here and is my personal addition. My friend did not use that in her style of Kashmiri egg curry

I prefer to leave the eggs in the curry for about half an hour total (includes the time after turning off the gas) so the flavours get absorbed properly inside.