Egg Masala Recipe
Spicy Egg Masala is a savory and aromatic Indian dish prepared with boiled eggs that are added to a masala gravy. A comforting dish that's a great source of protein and ideal for a cold evening.
Servings: 3 servings
Ingredients
FOR BOILED EGGS
- 1 tsp oil
- 1/8 tsp turmeric powder
- 1/8 tsp red chili powder
- 6 eggs
FOR EGG GRAVY
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 8 curry leaves
- 2 green chilies slit in half
- 1 cup red onion finely chopped
- 2 cups tomatoes chopped
- 1 inch piece ginger chopped
- 3 cloves garlic chopped
- 1/4 tsp red chili powder
- 2 tsp Kashmiri chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 cup water to deglaze pan and cook spices
- 6 boiled eggs
- 1 1/2 cups water
- 2 tbsp fresh cilantro chopped
- 1/2 tbsp kasoori methi
- 1 tsp garam masala
- Salt to taste
Instructions
Step 1 - Boil, Peel & Saute Eggs
- Boil eggs, once done, place them in cold water for 5 minutes. (Image 1)
- Tap, roll, and peel the eggs. The skin should come right off. (Image 2)
- Now make 1-inch slits in the eggs - not too deep. Do this gently so you don't cut the eggs in half. (Image 3)
- Once done, this is what you should have. (Image 4)
- Heat a pan on low-medium heat, once hot, add a teaspoon of oil. Once the oil heats up, add 1/8 tsp of red chili powder and 1/8 tsp of turmeric powder. (Image 5)
- Saute the spices for about 30 seconds. (Image 6)
- Now add the boiled eggs and swirl them around for 2-3 minutes until the exterior is lightly browned. (Image 7)
- This is what you want. Remove the eggs from the pan and set aside. (Image 8)
Step 2 - Cook Egg Masala
- Heat the same pan on medium heat. Add oil and once hot, add mustard seeds and cumin seeds. Saute for 30 seconds. (Image 1)
- Now add curry leaves and green chilies. The curry leaves will splutter so cover the pan with a lid to avoid hot oil on yourself. Saute for a minute or so. (Image 2)
- Now add onions - season them with salt. Saute until lightly brown. (Image 3)
- Add the ginger and garlic - saute for a minute. (Image 4)
- Now add tomatoes and season with salt. (Image 5)
- Saute for a minute. (Image 6)
- Cover with a lid and cook the tomatoes for 8-10 minutes on low-medium heat. Stir occasionally to prevent the tomatoes from burning. (Image 7)
- This is what you should have. (Image 8)
- Add a 1/4 cup of water to deglaze the pan. (Image 9)
- Pick up the little brown bits from the bottom of the pan. (Image 10)
- Add powdered spices - coriander powder, cumin powder, red chili powder, turmeric powder, and Kashmiri chili powder. (Image 11)
- Cook the spices for a minute and this is what you should have. (Image 12)
- Now add the boiled eggs and 1 1/4 cups of water. (Image 13)
- Cover with a lid and cook for 3-4 minutes on medium heat. (Image 14)
- Add garam masala, Kasoori methi (fenugreek leaves), and fresh cilantro. (Image 15)
- Stir and add a squeeze of lemon juice as needed. Stir again. Wait 15 minutes before serving with roti or rice. (Image 16)
Notes
This recipe was first published on January 9, 2011, and has been modified and updated since.
- Saute Eggs - Make sure you saute the eggs for a couple of minutes in a little oil along with red chili powder and turmeric powder. This adds a lot of flavor to the eggs.
- Masala Paste - For the best Egg Masala Curry - cook down the masala paste slowly for maximum flavor. Make sure you lightly brown the onions before adding tomatoes. Cover and cook the tomatoes down for 8-10 minutes on low heat.
- Water - Adjust water as needed - anywhere from 1 cup to 1 1/2 cups is good. Start with 1 cup and add more as needed.
- Extra Serving - For an extra serving, feel free to add another 2 boiled eggs. There are no changes needed in the recipe.
- Make it Less Spicy - This dish is spicy, so for less spicy, use 1 green chili instead of 2. Additionally, you may also omit using red chili powder and replace the amount with Kashmiri Chili Powder which adds color, not spice.
Nutrition
Calories: 451kcal | Carbohydrates: 17g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 700mg | Sodium: 393mg | Potassium: 665mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2429IU | Vitamin C: 76mg | Calcium: 172mg | Iron: 5mg