I love egg curries, and this beans egg curry is a super hit. Scrambled egg curries are my favourite because the eggs absorb all the masala and fat from the curry and become soft and fluffy. When mixed with beans and eaten with roti or rice, it’s just vera level tasty.

This recipe is simple and homely. The masala is rich but not heavy, and the beans bring that nice crunch to balance it out. Nothing fancy here, just a tasty curry that feels like comfort food.

Health wise, this curry is full of protein from eggs and fiber from beans. It’s a wholesome meal that’s nourishing and keeps you full longer. The use of curd and almonds adds creaminess without any need for extra cream or butter.

some of the other egg curries you might be interested in:

1. Egg masala | Mutta masala recipe | Egg gravy
2. Egg Onion roast recipe | Egg Pepper and Onion fry
3. Egg Malai Curry recipe | Egg Malai Masala | Anda Malai Curry
4. Egg curry recipe Kerala style | Nadan Mutta curry with coconut milk
5. Peas Egg curry Recipe | Kerala style Peas mutta curry recipe

Let’s Talk About Ingredients

Video Recipe

Instructions with Photo Guide

Step 1 – Make the curry base
In a blender jar, add 2 roughly chopped onions, 1 green chili, 5 garlic cloves, 1-inch ginger,

2 ripe tomatoes,

and 5–6 soaked almonds.

Blend everything into a fine, smooth paste. This will be your rich curry base. The almonds give a creamy texture and add a subtle nutty flavor that blends beautifully with the spices later.

Step 2 – Sauté the spices
Heat 2 tsp oil in a kadai over low flame.

Once it’s slightly hot, add ¼ tsp turmeric powder, 1 tsp Kashmiri chili powder, 1 tsp regular chili powder,

and 1½ tsp coriander powder.

Stir the spices quickly and gently for a few seconds. Make sure the flame stays low — this step releases all the color and aroma from the spices without burning them.

Step 3 – Add the onion-tomato paste
Pour the prepared paste into the kadai.

Be careful, it may splutter a bit. Stir well to combine everything with the spice mix.

Close the lid and let it cook on low-medium heat until the raw smell goes away.

You’ll notice the mixture thickens, turns darker, and the oil begins to separate at the edges — that’s when the masala is ready.

The texture should look rich and glossy.

Step 4 – Add curd and garam masala
Lower the heat and add 1½ tbsp curd

and 1 tsp garam masala or mutton masala.

Mix continuously while adding the curd so it doesn’t curdle.

This gives a smooth, creamy flavor that balances the spice.

Step 5 – Add water and salt
Pour in 1 cup water

and add ½–1 tsp salt. Mix well so the masala dissolves evenly into the curry base.

Step 6 – Cook the beans
Now add 300 g of chopped beans (cut into 3 cm pieces).

Stir and coat the beans in the masala.

Close the lid and cook for about 10 minutes on medium heat.

Open once or twice in between to stir, so it doesn’t stick or scorch at the bottom. The beans should stay slightly crunchy — that’s what makes this curry special. Avoid overcooking them.

Step 7 – Prepare scrambled eggs
In a small bowl, crack 3 eggs.

Add a pinch of salt and 1 tbsp of the hot curry from the pot.

This little trick gives flavor to the eggs and helps them blend better later. Beat gently with a fork — don’t overbeat; we want soft, tender texture.

Heat a small pan with ½ tsp oil,

pour in the beaten eggs, and scramble on low heat.

Cook gently, stirring lightly until just set.

Do not overcook — soft and fluffy is the goal.

Step 8 – Combine eggs and curry
Add the scrambled eggs back into the beans curry.

Pour ½ cup water, mix gently to combine,

and close the lid. Let it simmer for 2–3 minutes on low flame so the eggs can soak up all that masala and fat from the curry.

Step 9 – Serve hot
Open the lid, and you’ll see the eggs fluffy and rich with masala, the beans perfectly cooked and coated in that glossy curry.

Turn off the heat and serve your Beans Egg Curry hot with steamed rice, chapati, or even parotta.

Expert Tips

• Always cook the spice powders on low flame to avoid burning.
• For a creamier gravy, replace half of the almonds with soaked cashews.
• If you prefer thicker curry, reduce water slightly in the last step.
• Add curry leaves for a stronger South Indian flavor.
• Make sure beans stay slightly crunchy for better texture.
• Don’t overbeat the eggs; gentle mixing helps keep them fluffy.
• You can use green peas along with beans for a variation.

FAQs

Q. Can I use boiled eggs instead of scrambled eggs?
You can, but scrambled eggs taste better here because they soak up the masala perfectly.

Q. Can I make this curry without curd?
Yes, skip curd and add 1 tbsp coconut milk or 1 tsp cream at the end.

Q. How to make it vegan?
Skip eggs and curd, add tofu cubes instead, and use cashew paste for creaminess.

Q. What can I serve this curry with?
It’s great with roti, rice, parotta, or even plain dosas.

Q. Can I make this ahead of time?
Yes, you can cook the curry base and beans first. Scramble and mix eggs only before serving for best texture.

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