This egg gobi curry is a twist in the popular aloo gobi curry. Made with cauliflower and eggs this is a super simple dish made of spiced cauliflower and scrambled eggs that are packed with flavour and spices. A delicious gobi anda bhurji curry that is delicious served with a side of homemade chapatti or a side of boiled rice.

This classic Indian curry recipe is perfect for when you are looking for a vegetarian twist on Indian curries. Try this classic curry with a twist and I guarantee that you will definitely be adding this egg and cauliflower curry recipe to your favourite recipes list. This cauliflower and egg curry recipe will surely become your go-to for those busy weekday dinner nights, even the kids will love it.

Cauliflower & Egg Curry

Made with cauliflower and eggs this is a super simple dish made of spiced cauliflower and scrambled eggs that are packed with flavour and spices.

5 from 8 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 servings

Calories: 299kcal

Ingredients

• 1 Medium Cauliflower/Gobi
• 4 Eggs
• 50 ml Vegetable Oil
• 2 Onions/Pyaz finely sliced
• 2 Tomatoes diced
• 5 Garlic Cloves
• 1- inch Ginger
• 1 tsp Salt/Namak
• 1 tsp Chilli Powder/Laal Mirch Powder
• 2 tsp Turmeric Powder/Haldi
• 2 Green Chillies/Hari Mirch
• 2 tsp Cumin Seeds/Jeera crushed
• 100 ml Water

Instructions

• Separate the leaves and stalks from the cauliflower and wash thoroughly then finely chop
• Heat the vegetable oil in a large pan and add the finely diced onions along with the finely chopped cauliflower leaves and stalks and salt then cook on medium heat for 10-15 minutes until softened
• Add the finely chopped garlic cloves and crushed ginger then cook for 1-2 minutes
• Add the chopped tomatoes then cook for 4-5 minutes until the tomatoes have softened
• Add the chilli powder and turmeric powder then cook for 2-3 minutes
• Add the finely sliced green chillies and water then cook for a further 4-5 minutes
• As the spices are cooking cut the cauliflower head into florets then add into the pan and cook for 25-30 minutes on low-medium heat until the cauliflower has softened – be sure to stir every so often to prevent anything from sticking to the pan
• Add the eggs and cook for 3-4 minutes
• Add the finely chopped coriander and the crushed cumin seeds then cook for 1-2 minutes – crush the seeds just before adding to the pan to ensure maximum aroma
• Your egg gobi is ready!

Video

Nutrition

Calories: 299kcal