How to make Egg Vindaloo - SK Khazana -

On a Goan sojourn! Boiled eggs in a spicy Goan gravy; this dish literally calls for a nap after you indulge in it on a Sunday afternoon.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Eggs (अंडे), Cloves (लौंग)

Cuisine : Goan, Fusion, Indian

Course : Main Course Egg

For more recipes related to Egg Vindaloo - SK Khazana checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Kodi Guddu Pulusu Baked Eggs Egg Bhaji Sizzling Chilli Beancurd

Egg Vindaloo - SK Khazana

Egg Vindaloo - SK Khazana Recipe Card


Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Egg Vindaloo - SK Khazana Recipe

  • Eggs hard-boiled, peeled 6

  • Cloves 6-8

  • Black peppercorns 10-15

  • Cumin seeds 1 1/2 teaspoons

  • Green cardamoms 4-5

  • Dried red chillies 3

  • Cinnamon 1 inch

  • Ginger 1/2 inch, finely chopped

  • Garlic finely chopped 1 1/2 tablespoons

  • Wine vinegar 2-3 tablespoons + 1 teaspoon

  • Oil + 2 tablespoons 2-3 teaspoons

  • Salt to taste

  • Red chilli powder 3/4 teaspoon

  • Onions sliced 2 medium

  • Turmeric powder 1/4 teaspoon

  • Tomatoes Finely chopped

  • Green chillies slit 2-3

  • Granulated sugar 1/2 teaspoon

  • Fresh coriander leaves 1 teaspoon chopped + for garnish


Step 1

Put cloves, black peppercorns, cumin seeds, green cardamoms and dried red chillies in a blender jar and blend to a coarse powder.

Step 2

Break and add cinnamon, ginger, garlic and 2-3 tbsps vinegar and blend to a fine paste and transfer into a bowl.

Step 3

Halve the eggs lengthwise.

Step 4

Heat 2 tsps oil in a non-stick pan on medium heat, add 1 tsp of the ground paste and saute for a few seconds. Add salt, ¼ tsp Tata Sampann Chilli Powder and sprinkle a little water, mix well.

Step 5

Arrange the eggs cut side down in the pan and cook on high heat for 1 minute. Take the pan off the heat and let the eggs remain in it.

Step 6

Heat 2 tbsps oil in another non-stick pan, add onions and saute. Add a pinch of salt and continue to saute on high heat till they turn golden.

Step 7

Add ¾ of the remaining spice paste and 2 tbsps water, mix well and sauté for 1-2 minutes. Add salt, ¼ tsp turmeric powder and remaining Tata Sampann Chilli Powder, mix well and sauté for 1-2 minutes.

Step 8

Add tomatoes and green chillies, mix well. Add 2 tbsps water, mix, cover and cook for 2-3 minutes or till the mixture is pulpy and the oil separates.

Step 9

Add sugar and mix well. Add ¾ cup water and mix well. Let the mixture come to a boil.

Step 10

Transfer almost all the eggs and save 1 half for garnish. Reduce heat, sprinkle 1 tsp coriander leaves. Add remaining wine vinegar, cover and cook for 2 minutes.

Step 11

Transfer into a serving bowl, garnish with the remaining egg and sprinkle a little coriander leaves on top. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.