Egg masala | Egg masala gravy | How to make egg masala

Egg masala aka egg masala gravy is a rich, spicy, flavoured egg curry which is hugely popular in the subcontinents of India. It is known for its supreme flavour and irresistible taste. In this preparation, hard-boiled eggs are fried and then cooked in spicy onion-tomato gravy with yogurt, coriander leaves and some specific spices. This is a versatile lip-smacking dish which can be served butter naan, kulcha or with rice items like pulao, jeera rice and even with plain basmati rice.

About the recipe
Health Benefits of Egg
How to make Egg masala (step wise photos)
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Recipe for egg masala is simple and easy to make. It is prepared with very basic and regularly used ingredients in Indian cuisine. All the ingredients are easily available in any Indian kitchen pantry. It gets prepared very quickly which makes it a great option for small parties and get together.

First of all, I am an egg lover since my childhood and can have it in any form, except raw. My mom used to prepare a variety of egg curry recipe to bring a smile to my face. I am sure many Egg lovers like me would have the same story to share. Today, I am going to dedicate this recipe to all egg lovers. This dish will be a feast for them.

Egg masala aka egg masala gravy is one of my favourite egg curries which I can’t stop myself to devour till my stomach is tightly packed. Whenever I talk about this egg recipe, it always makes me feel nostalgic. As an Indian, I have grown up eating this delicacy and have never got bored with it yet. I still remember whenever we used to visit any dhaba during any road trip we always used to order egg masala recipe along with naan or paratha and we used to devour that with immense pleasure.

After preparing the egg masala recipe at home, I have realized that if you cook it properly, it tastes exactly like restaurant-bought ones. It gets prepared using minimal ingredients within half an hour. In fact, it could be a perfect recipe for sudden guests.

• It is a healthy protein rich dish.
• The supreme taste and flavour of the dish makes it unique and immensely popular.
• It is an eggetarian dish which is perfect to trigger the taste buds of non-vegetarian people and many vegetarian people who eat eggs and egg products.
• It is one of the most versatile egg curries which can be served with rice items or with any kind of flatbread.
• It can get prepared without investing much effort and time. In short, it is a handy and quick egg curry.
• This dish is prepared with very common ingredients which are easily available in supermarket.

Egg: The primary ingredient of the recipe which adds taste, texture and flavour to the dish.

Onion & Ginger-Garlic: These are the most common ingredients which is regularly used to prepare a curry.

Tomatoes: I have used tomato paste for the recipe. It gives a nice flavor, taste, and texture to the dish.

Yogurt: It adds creamy texture to the gray with a mild tangy taste. Always use room temperature gravy for the recipe.

Coriander leaves: It adds a refreshing aroma to the dish.

Green chillies: It gives a heaty touch to the gravy with a refreshing flavour.

Whole spices: I have used cumin seeds, cinnamon stick, cardamoms, cloves, bay leaves for tempering. All the spices induce a nice flavour to the dish.

Kasuri methi aka dried fenugreek leaves: It adds flavour to the dish.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder for the recipe. Each spice is equally important to flavour up the dish.

Salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish.

Water: Water is added to adjust the consistency of the gravy.

Oil: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavorless oil like vegetable oil, sunflower oil, rapeseed oil etc.

Egg masala with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the recipe step by step, then you will surely get the perfect egg curry indian. Before directly jumping into the recipe, let me share a few interesting facts about the recipe and the primary ingredient egg..

• Eggs are great source of nutrition. It is rich in vitamins, selenium and folate.
• It’s a good source of protein.
• It’s good for our hearts.
• Eggs are good for our eye health.

To prepare egg masala, first, add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.

Take a small bowl and add yogurt into it. Add turmeric powder, red chilli powder, cumin powder, coriander powder one by one into the bowl and whisk the yogurt thoroughly and keep it aside.

Bring a pot of water to boil and then turn the flame low. Add the eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.

During that time, make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.

Then peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.

Sprinkle some salt, turmeric powder, red chilli powder on the eggs and marinate it for 5 minutes. Make sure all the eggs evenly get coated with the spices.

Then put a pan on flame and allow it to become completely dry. Add oil into the pan and wait until it is hot. Add the boiled eggs into the pan and fry them evenly till crispy golden brown over medium flame. Then strain the eggs and keep them aside on a separate plate.

In the same pan, add some oil if required. Once the oil is hot, add whole spices – cumin seeds, cinnamon stick, cardamoms, cloves, bay leaves and let them crackle.

Add green chillies, chopped garlic into the pan and mix it well. Cook it over low flame for 1 minute until the garlic turns golden in colour.

Add finely chopped onions and cook them on medium flame for 7-8 minutes. Stir in between.

Then add ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.

Add the tomato paste to the pan and give a nice mix. Cook it on medium flame for 3-4 minutes until the masala releases oil.

Then add the yogurt mix and stir it nicely. Cook the masala over low flame for 2-3 minutes until it releases oil.

Add salt into the pan and mix it well.

Then add 1 cup water to the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts bubbling.

Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2-3 minutes.

At the final stage, mash some kasuri methi in your palm and sprinkle it on the gravy. Add garam masala powder into the pan and give a nice mix.

Add chopped coriander leaves into the pan and mix it well. Switch off the flame and egg masala gravy is now ready to serve.

Many egg curry for chapathi have already been shared in my previous posts. You can check few of them like

Egg chettinad gravy
Egg butter masala
Dimer kosha
Coriander egg curry

..And Many more…

1 Cup = 250 ml

• 6 Eggs
• ¼ teaspoon Turmeric powder
• ¼ teaspoon Chilli powder
• ¼ teaspoon Salt

• 2 tablespoons Yogurt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder

• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2 large cloves of Garlic, chopped
• 2 Tomatoes, paste or finely chopped
• 2 green Chillies
• 4 tablespoons Coriander leaves
• ½ teaspoon Cumin seeds
• 1-inch Cinnamon stick
• 2 Cardamoms
• 4 Cloves
• 1 Bay leaf
• ½ teaspoon garam masala powder
• 1 teaspoon Kasuri methi (Dried fenugreek leaves)
• Salt to taste
• 2 tablespoons Oil
• 1½ cups hot Water, adjust accordingly

1. Add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.
2. Take a small bowl and add 2 tablespoons room temperature yogurt into it.
3. Add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder one by one into the bowl and whisk the yogurt thoroughly and keep it aside.
4. Bring a pot of water to boil and then turn the flame low.
5. Add 6 eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
6. During that time, make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
7. Then peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.
8. Sprinkle ¼ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder on the eggs and marinate it for 5 minutes. Make sure all the eggs evenly get coated with the spices.
9. Then put a pan on flame and allow it to become completely dry. Add 2 tablespoons oil into the pan and wait until it is hot.
10. Add the marinated eggs and fry them evenly till crispy golden brown over medium flame.
11. Strain the eggs and keep them aside on a separate plate.
12. In the same pan, add some oil if required. Once the oil is hot, add whole spices – ½ teaspoon cumin seeds, 1 inch cinnamon stick, 2 cardamoms, 4 cloves, 1 bay leaf and let them crackle.
13. Add 1-2 green chillies, chopped garlic into the pan and mix it well. Cook it over low flame for 1 minute until the garlic turns golden in colour.
14. Add finely chopped onions and cook them on medium flame for 7-8 minutes. Stir in between.
15. Then add 1 tablespoon ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.
16. Add the tomato paste (Step 1) to the pan and give a nice mix. Cook it on medium flame for 3-4 minutes until the masala releases oil.
17. Then add the yogurt mix (Step 3) and stir it nicely. Cook the masala over low flame for 2-3 minutes until it releases oil.
18. Add salt into the pan and mix it well.
19. Then add 1 & ½ cups of hot water to the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts bubbling.
20. Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2-3 minutes.
21. At the final stage, mash 1 teaspoon kasuri methi in your palm and sprinkle it on the gravy. Add ½ teaspoon garam masala powder into the pan and give a nice mix.
22. Add 4 tablespoons chopped coriander leaves into the pan and mix it well.
23. Switch off the flame and egg masala gravy is now ready to serve.

Transfer the egg masala into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Egg masala | Egg masala gravy | How to make egg masala

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

To marinate the eggs

• 6 Eggs
• ¼ teaspoon Turmeric powder
• ¼ teaspoon red chilli powder
• ¼ teaspoon Salt

For the Yogurt mixture

• 2 tablespoons Yogurt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder

Other ingredients for egg masala

• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2 large cloves of Garlic, chopped
• 2 Tomatoes, paste or finely chopped
• 2 green Chillies
• 4 tablespoons Coriander leaves
• ½ teaspoon Cumin seeds
• 4 Cloves
• 2 Cardamoms
• 1 inch Cinnamon stick
• 1 Bay leaf
• ½ teaspoon Garam masala powder
• 1 teaspoon Kasuri methi (Dried fenugreek leaves)
• Salt to taste
• 2 tablespoons oil
• 1 ½ cup hot Water for gravy

Instructions

1. Add the tomato chunks into a jar of a grinder. Close the lid and pulse it to a smooth paste and keep it aside.
2. Take a small bowl and add 2 tablespoons room temperature yogurt into it.
3. Add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder one by one into the bowl and whisk the yogurt thoroughly and keep it aside.
4. Bring a pot of water to boil and then turn the flame low.
5. Add 6 eggs carefully into the water with a skimmer so that the eggs don’t crack. Turn the flame high and allow it to boil for exactly 10 minutes.
6. During that time, make a large bowl ready filled with cold water. Then drain the eggs and immediately place them in a cold water-filled bowl. Let the eggs sit for 10 minutes to cool down completely.
7. Then peel the eggs and split them on the body slightly with the help of a knife from the sides. But make sure it should not get cut into pieces.
8. Sprinkle ¼ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder on the eggs and marinate it for 5 minutes. Make sure all the eggs evenly get coated with the spices.
9. Then put a pan on flame and allow it to become completely dry. Add 2 tablespoons oil into the pan and wait until it is hot.
10. Add the marinated eggs and fry them evenly till crispy golden brown over medium flame.
11. Strain the eggs and keep them aside on a separate plate.
12. In the same pan, add some oil if required. Once the oil is hot, add whole spices – ½ teaspoon cumin seeds, 1 inch cinnamon stick, 2 cardamoms, 4 cloves, 1 bay leaf and let them crackle.
13. Add 1-2 green chillies, chopped garlic into the pan and mix it well. Cook it over low flame for 1 minute until the garlic turns golden in colour.
14. Add finely chopped onions and cook them on medium flame for 7-8 minutes. Stir in between.
15. Then add 1 tablespoon ginger garlic paste and mix it well. Cook it on low flame for 2-3 minutes until the raw smell goes away.
16. Add the tomato paste (Step 1) to the pan and give a nice mix. Cook it on medium flame for 3-4 minutes until the masala releases oil.
17. Then add the yogurt mix (Step 3) and stir it nicely. Cook the masala over low flame for 2-3 minutes until it releases oil.
18. Add salt into the pan and mix it well.
19. Then add 1 & ½ cups of hot water to the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts bubbling.
20. Now, turn the flame low and add eggs to the pan. Mix the eggs nicely so each egg gets coated with the gravy. Cover the pan and cook it on low flame for 2-3 minutes.
21. At the final stage, mash 1 teaspoon kasuri methi in your palm and sprinkle it on the gravy. Add ½ teaspoon garam masala powder into the pan and give a nice mix.
22. Add 4 tablespoons chopped coriander leaves into the pan and mix it well.
23. Switch off the flame and egg masala gravy is now ready to serve.