Cauliflower and Egg Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

Cauli and egg work together brilliantly in this bright, bold curry. Boil your eggs, then fry them to give a gnarled, wrinkled finish. These pockets trap the gorgeous rich sauce and that’s the charm of the egg curry.


  • 5 tbsp vegetable oil
  • 2 onions, chopped into 1 cm/½ inch cubes
  • 5 cm/


  1. Put 3 tablespoons of the vegetable oil in a large heavy saucepan and set over a medium heat. When hot, add the diced onions, ginger, garlic and cumin seeds and fry for 8 minutes or until the onions have softened and turned golden brown.
  2. Add the garam masala, ground