Eggs in Spicy Coriander Sauce

This curry has a deep flavour thanks to the coriander leaves. Serve this with Chapathi or Indian breads for a delicious, wholesome meal.


Serves 4 to 6


Spice powder:

6 teaspoons coriander seeds

3 teaspoons jeera

3-4 black pepper corns

2 green cardamoms

2 cloves

1-inch long cinnamon

1 star anise

Onion-Garlic-Ginger paste

3 medium onions, coarsely chopped

4-6 medium garlic cloves, peeled and coarsely chopped

1 inch ginger, peeled and coarsely chopped

Coriander paste:

1½ cups/100g coarsely chopped coriander leaves, tightly packed

2 medium tomatoes, coarsely chopped

4-6 green chilli peppers, or more to taste

A pinch of turmeric powder

Salt to taste

For cooking:

2 tablespoons vegetable oil

6 eggs, boiled, shelled and scored

Red chilli powder to taste, if required


  1. Make spice powder: Dry roast, one by one, the ingredients listed for spice powder, until fragrant. Remove to a bowl and let cool to room temperature.
  2. Make Onion-Garlic-Ginger paste: Place the onion, garlic and ginger in an electric blender and blend to a smooth paste, without adding any water.
  3. Make Coriander paste: Using an electric blender, blend all the ingredients listed for coriander paste, without adding any water.
  4. Place the oil in a medium pan over medium heat. Add the Onion-Garlic-Ginger paste and mix. Cover and cook, stirring occasionally in the beginning and then frequently, until the paste turns fragrant and turns slightly brown, 10-15 minutes.
  5. Add the spice powder, mix and stir for 3-5 minutes.
  6. Add the coriander paste. Stir gently and bring to a boil. Taste and add chilli powder and more salt if required.
  7. Add the eggs. Lower the heat and let simmer for 5-10 minutes, stirring occasionally.
  8. Turn off the heat. Leave it covered for 30 minutes for the flavours to blend, before serving.


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