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    Home » Meal Type » Eggs

    Published: May 7, 2012 · Modified: Jul 24, 2023 by Nisha · This post may contain affiliate links · 42 Comments

    Spicy Mustard Egg Curry

    4 shares



    My husband passed his germs on to me.spicy egg masala 163

    So this weekend I spent about 50% of my time, sleeping!spicy egg masala 145
    And my husband spent most of his time making me chai along with buttered toast.  spicy egg masala 151
    After 48 hours, countless cups of tea and water, and a few antibiotics later, I felt better, better enough to cook that is.  spicy egg masala 200
    So today I made a Spicy Mustard Egg Curry dish and it was disturbingly good, well, I just think all my dishes are disturbingly good. 🙂  spicy egg masala 213
    The mustard seeds are the focal point in this delectable dish, also the spice and heat of this dish helped clear my nasal passage.spicy egg masala 172
    Since I was sick, I made myself white Basmati Rice, however this would taste just as delicious with some brown Basmati.  Give it a try.  Heavenly!spicy egg masala 183


    NUTRITION: Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you.  Tomatoes are a good source of Vitamins A and C.  Mustard Seeds are a good source of Omega-3 Fats.   



    INGREDIENTS:

    for the gravy:

    • Sunflower Oil – 2 tbsp  (you can also use Mustard Oil)
    • Mustard Seeds – 2 tsp
    • Cumin Seeds – ½ tsp
    • Fenugreek (methi) Seeds – ½ tsp
    • Curry Leaves – 12 to 14 leaves
    • Dry Red Chilies – 3 (broken in half)
    • Onions – 2 medium (chopped)
    • Garlic – 4 cloves (chopped)
    • Ginger – 1 inch piece (chopped)
    • Plum Tomatoes – 4 (chopped)
    • Turmeric Powder – ½ tsp
    • Coriander Powder – 3 tsp
    • Red Chili Powder – ½ tsp
    • salt to taste
    • Water – 2 cups
    • Garam Masala – 1 tsp

    for the eggs:

    • Sunflower Oil – 1 tsp
    • Eggs – 8 boiled (remove the yolks from 3 or 4 eggs)
    • Red Chili Powder – sprinkle to taste
    • salt – to taste



    DIRECTIONS:
    1. Start by boiling 8 eggs.cornelia street cafe 056

    2. Chop the onions, ginger, and garlic.cornelia street cafe 059
    3. Heat up a pot on medium heat, once hot, add oil.  Once the oil heats up, add the mustard seeds.cornelia street cafe 061
    4. Once they splutter, add the cumin and fenugreek seeds.cornelia street cafe 062
    5. After about 5 seconds, add the curry leaves and the dry red chilies.  Cook for 10 to 15 seconds.cornelia street cafe 064
    6. Add the onions, ginger, and garlic.  Season with salt.  Stir.  Allow this to cook for about 10 minutes until the onions are golden.  cornelia street cafe 065
    7. In the meantime, chop the tomatoes.
    cornelia street cafe 066cornelia street cafe 069
    8. This is how the onions should look.cornelia street cafe 071
    9. Add the tomatoes.  Season with salt, turmeric powder, red chili powder, and coriander powder. cornelia street cafe 072
    10. Stir.  Cover with a lid for 15 to 20 minutes until a paste-like consistency is formed.  cornelia street cafe 074
    11. In the meantime, peel the boiled eggs.cornelia street cafe 075
    12. Take a flat pan, heat it up and add a teaspoon of oil, add the eggs, and sauté fry.  cornelia street cafe 077cornelia street cafe 079

    13. Sprinkle a little salt and red chili powder to taste.cornelia street cafe 080
    14. Keep stirring until the eggs crisp up a bit.  Just like that.  Turn off the stove.cornelia street cafe 083
    15. Split the eggs in half and remove the yolk from 3 to 4 eggs.  This will save you some fat and cholesterol.  cornelia street cafe 088
    16. Back to the onion-tomato mixture, add 2 cups of water.  Stir.cornelia street cafe 086
    17. Cover with a lid for 10 minutes and bring to a boil.cornelia street cafe 092
    18. Once done, add the eggs.  cornelia street cafe 090
    19. Cover with a lid and bring to a boil.  About 10 minutes.cornelia street cafe 092
    20. Smash the yolk so it gets incorporated into the gravy, this will thicken the gravy. 
    cornelia street cafe 093
    21. Add garam masala and turn off the stove.cornelia street cafe 096
    22. Allow all the flavors to combine, thus wait 20 minutes before serving.  cornelia street cafe 098
    23. Serve with a bowl of rice.  Heaven!spicy egg masala 158

    TELL ME: What's your favorite meal to eat when you're sick? Mine is buttered toast or Indian lentils with rice.

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    4 shares

    Reader Interactions

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    1. Rajesh N Rathod says

      September 14, 2018 at 2:47 pm

      Yummy-mouthwatering-rustic

      Reply
      • honeywhatscooking says

        September 21, 2018 at 12:43 am

        Thanks Rajesh. Hope you try it.

        Reply
    2. honeywhatscooking says

      January 28, 2013 at 4:11 am

      @Anonymous - so glad you enjoyed it. I loved this dish too.

      Reply
    3. Anonymous says

      January 26, 2013 at 7:02 am

      Great tasting egg recipe and simple too :)Me and my husband enjoyed having the dish.
      Thanks

      Reply
    4. honeywhatscooking says

      June 13, 2012 at 8:02 pm

      @Jeel - you're so sweet. Thank you! 🙂

      Reply
    5. Jeel says

      June 13, 2012 at 7:45 pm

      thanks!! btw, i love your blog!

      Reply
    6. honeywhatscooking says

      June 13, 2012 at 7:33 pm

      @Jeel - no, curry leaves are not the same as bay leaves. No, you can't substitute since bay leaves are much stronger in taste. You can simply skip the curry leaves, it's not going to alter the recipe by much. Hope this helps.

      Reply
    7. Jeel says

      June 13, 2012 at 2:27 pm

      are curry leaves the same thing as bay leaves?? and if not, can i use bay leaves instead?

      Reply
    8. Amrita (Beetlebuggy) says

      May 11, 2012 at 3:09 pm

      I love egg dishes like these! I've never quick-fried the egg in a pan before adding it to the gravy though....I shall try that! Also, I'm imagining how good this would be with buttered toast 😀 Actually anything goes well with buttered toast!

      Reply
    9. Sarah says

      May 11, 2012 at 1:27 am

      Good to hear that you're feeling better, being ill sucks. I've never had egg curry before but I bet it's delicious. Thanks for the recipe!

      Reply
    10. Nish says

      May 10, 2012 at 9:47 am

      Wow this looks very tempting! Love egg curries and I'm sure I'd love this too! Beautiful photos!

      Reply
    11. Patricia/Grab a Plate says

      May 10, 2012 at 4:37 am

      Mmmm...I can totally smell this being cooked up! Seems like a nice basic (very flavorful) dish.
      Thanks!

      Reply
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