Egg White Curry


  • 2 large boiled egg whites
  • 1 tsp oil
  • ¼ teaspoon cumin seeds
  • 1 medium red onion finely chopped
  • 1 inch ginger chopped and then crushed
  • ¼ teaspoon turmeric powder
  • 1 tablespoon finely grounded black pepper
  • Chopped dhania
  • Salt to taste


  • Heat oil in a pan on medium heat. Once oil is hot, add cumin seeds.
  • Add chopped onions, cook for 2-3 minutes till they turn light brown.
  • Add ginger and cook for another 2 minutes, cover the pan and cook for 5 minutes on medium heat.
  • Add salt, turmeric powder , black pepper and cook for another 6-7 minutes.
  • Once the onion, ginger and spices are nicely cooked, add 1 cup of water to the pan.
  • Add boiled eggs whites, simmer the curry for 5-6 minutes on medium-low heat.
  • Add chopped dhania, cover the pan and simmer for another 2 minutes.
  • Serve hot.

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