A spicy and aromatic egg masala curry (anda masala curry) that comes together in about 45 minutes and packed with TONS of flavor!
Egg Masala Curry
I always keep some eggs in the fridge because there’s nothing more healthy and easy to cook than some good old eggs, right?
This tasty North Indian style egg masala curry is something I often make in my kitchen when there’s not a lot of veggies or meat to go around but I still want to get something tasty and filling on the dinner table.
Serve with rice or any Indian bread for a hearty and filling meal.
- Minimal prep – Apart from boiling the eggs and some simple chopping, there’s not much prep work to do here.
- The ingredients list is simple – It’s made using easily available pantry ingredients and chances are good you’ll already have most of them in your kitchen!
- Delicious yet budget-friendly – Tempered eggs are simmered in a rich onion tomato gravy for a wholesome yet budget-friendly dish that your whole family will love!
Here’s what you need to make this easy egg masala curry recipe:
- Oil and ghee: Oil for making the curry and ghee for roasting the eggs.
- Indian Whole spices: cinnamon stick, cardamom pods, cumin and bay leaves.
- Onion, ginger, garlic, and green chili, that are common ingredients for any curry!
- Spices such as turmeric, chilli, kashmiri red chilli, coriander and garam masala.
- Tomatoes ground to a smooth puree.
- Kasuri methi and coriander leaves for that unique flavor.
- Salt – to taste.
- You’ll also need some hot water, and some extra coriander leaves to garnish.
How To Prepare the Eggs
1. Make hard-boiled eggs: Add eggs to a pot filled with enough water to submerge them. Bring to a vigorous boil, then switch off the flame and keep the pot covered for 10 minutes.
Place the eggs in ice-cold water for 1-2 minutes, to prevent them from cooking further. Then crack and peel them and set aside.
2. Temper the eggs: Slightly poke the eggs with a toothpick or a fork. Then sprinkle chilli powder, turmeric powder, and salt on them and toss well to coat on all sides. Roast them in a little ghee, over low heat for about 2 minutes until you see small blisters forming on them. Remove from the pan and set aside.
How to Make Egg Masala Curry
And here’s how to make the curry:
1. Fry off the whole spices in two tablespoons of oil in a large heavy-bottomed pan or kadhai, over medium heat. Sauté for a minute, till they start giving off a nice aroma.
2. Add onion, green chilli, and ginger garlic paste and cook for 6-7 minutes, stirring frequently, until the onion turns light pink.
3. Cook off the masalas and tomato puree for a minute. Increase heat to medium and cook covered for about 8 minutes, stirring in between, until oil separates from the sides.
4. Mix in a cup of hot water, bring to a simmer, then cook covered for another 10 minutes to make an amazingly flavored curry sauce. You can add more hot water to adjust the gravy consistency to your liking.
5. Add eggs along with garam masala, kasuri methi, and coriander leaves and simmer for 3 to 4 minutes so that eggs absorb the flavor.
6. Garnish with fresh coriander, then serve hot over rice or roti!
This egg masala curry is so delicious garnished with fresh coriander and served over plain basmati rice or even jeera rice, parathas, or rotis!
If offering a side of raita to balance out the spiciness of the curry, try this fresh and cooling cucumber raita.
I also love serving it along with some hot appam or dosas for a wholesome and delicious breakfast!
Store: Leftover egg masala can be stored in an airtight container in the refrigerator for up to 3 days, but I find it’s best when eaten on the same day, or the next day, since the flavors in the dish will start to fade with time.
Reheat: Microwave until piping hot or reheat in a saucepan on the stove.
Egg Masala Curry
For roasting eggs
- 4 eggs
- 1 tbsp ghee
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp salt
For making the gravy
- 2 tbsp Oil
- 1 tsp cumin seeds
- 1 bayleaf
- 2 cardamom pods
- 1/2 inch cinnamon
- 3 onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger garlic paste
- 2 or 3 green chillies, chopped
- 1/4 tsp turmeric powder
- 2 tsp chilli powder
- 1 tsp kashmiri red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- salt to taste
- 2 tbsp coriander leaves, finely chopped
- 1 tsp kasuri methi, or dried fenugreek leaves
- 1-1 1/2 cup water, or as needed
Preparing the eggs
- Place the eggs in a pot and fill with enough water to submerge them. Bring the water to a vigorous boil over medium heat, then turn off the heat and cover it tightly with a lid for 10 minutes.
- Transfer to cold water to halt them from cooking further, and let them stay there for 1 to 2 minutes. Then crack and peel the eggs and transfer to a bowl.
- Lightly poke the eggs on all sides with a fork or a toothpick. Add chilli powder, turmeric powder and salt to the eggs and toss well to coat on all sides.
- Heat ghee in a frying pan, over low heat. Add the marinated eggs and roast them for about 2 minutes until you see small blisters forming on them. Remove and keep aside.
Making the curry
- Heat oil in a large heavy bottomed sauté pan or non stick kadhai over medium heat.
- Add cumin seeds, bay leaf, cardamom and cinnamon and sauté till they turn aromatic, about a minute.
- Add onion, green chillies and ginger garlic paste and cook for 7 minutes, stirring frequently, until the onion turns lightly pink.
- Reduce heat to low and stir in the tomato puree along with all the masala spices except garam masala (turmeric, chilli, kashmiri red chilli and coriander). Cook for a minute.
- Increase heat to medium and cook covered for about 8 minutes, stirring in between, until oil starts separating from the sides.
- Mix in a cup of hot water and add salt as needed. Combine and bring to a simmer.
- Place a lid on and adjust heat to low or medium low. Cook for another 10 minutes, stirring everything occassionally.
- At this point, you can add more hot water if the gravy feels too dry for your liking.
- Toss in the fried eggs along with garam masala, coriander leaves and kasuri methi. Mix to combine.
- Simmer everything on a low flame for 3-4 minutes to let the eggs absorb the flavor.
- Remove from heat and garnish with coriander leaves. Serve it piping hot with roti, rice or appam!
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