Silky Egg Curry.

I love to try out curries with egg when there are limited options left with me. Silky Egg Curry as the name suggests has a silky texture both the egg and the gravy are so smooth that it just melts in your mouth. The gravy is tangy, sweet and really spicy. This is yet another one of my simplest egg recipes and can be prepared with very less time.

So here’s the recipe hope you all will give it a try.



  1. 4 soft boiled eggs
  2. 1 medium sized onion
  3. 3 big riped tomatoes
  4. 3 cloves of garlic
  5. 4-5 almonds
  6. 3 cashew nuts
  7. 1/2 tsp kashmiri red chili powder
  8. 1/2 tsp coriander powder
  9. 1/4 tsp turmeric powder
  10. A pinch asafoetida
  11. 3 tbsp oil
  12. 1/4 cup water
  13. Salt according to taste
  14. A pinch of sugar
  15. 1 tsp fresh cream
  16. Coriander leaves for garnish


In a pressure cooker add in roughly chopped onion, tomatoes and nuts(almond & cashew) with enough water and pressure cook it till its soft and pulpy. Now with help of blender blend it into a very smooth paste. Now in same cooker heat oil and add in asafoetida and the blended paste and saute till it starts to leave oil. It won’t take much time as the paste is already cooked. Now add i all the spices and sugar and saute again. Now add in water and let this gravy come to a boil. After it has boiled add in the soft boiled eggs and slowly stir it so that it gets coated well with the gravy. Let it simmer for 1 minute and than check the seasoning. Garnish with coriander leaves and serve hot with roti, naan or breads of your choice.