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Chickpeas and Egg Curry by Shai Ayoub

Chickpeas and Eggs Curry


3-4 boiled eggs

1 to 2 cans of chickpeas

1/2 cup ghee

1 to 2 onions pureed

2 tomatoes pureed / or use 200g Passata

1 tbsp ginger garlic paste

1 black Cardamom

1 tsp cumin seeds

1 large cinnamon stick

1 tsp red chilli powder

1/2 tsp red chilli flakes

1 tsp curry club basaar mix

1/2 tsp turmeric

2 tsp crushed coriander seeds

Salt to taste

1/2 tsp coarse black pepper

2 tbsp plain yoghurt

3 green chillies sliced and 2 whole

Fresh coriander


  1. Hard Boil 3 to 4 eggs and put to the side

  2. Purée the onion using a hand blender

  3. Purée the tomatoes

  4. Heat half a cup of ghee

  5. Add the black cardamon, cumin seeds and cinnamon stick.

  6. Add the onion and lightly brown, it takes 5-10 minutes.

  7. Add the ginger garlic paste cook 2 minutes

  8. Add the tomatoes and cook 5 minutes.

  9. Add the dry spices red chilli powder, crushed chilli flakes, basaar, turmeric powder, crushed coriander seeds, salt to taste, crushed black peppercorns continue to cook 5 minutes.

  10. Add the plain yoghurt and mix well until yoghurt starts evaporating a few minutes.

  11. Add the chickpeas and it’s water mix well

  12. Add the sliced green chillies and add 1 cup water if required, cook 5/10 minutes with the lid on on moderate heat.

  13. Add the eggs and whole green chillies cook covered for a further 5 minutes.

  14. Garnish with fresh coriander


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