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Egg Masala Curry Recipe

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👨‍🍳 Instructions

1. Prepare the Eggs

  • Hard-boil the eggs, peel, and gently make small slits using a knife. This helps them soak up the curry flavors.
  • Optional: Sauté eggs in 1 tsp oil with a pinch of turmeric and chili powder until lightly golden for extra flavor.

2. Cook the Masala Base

  • Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
  • Add finely chopped onions and sauté until golden brown.
  • Stir in ginger-garlic paste and cook for 1–2 minutes until the raw smell is gone.

3. Add the Spices & Tomatoes

  • Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  • Add chopped or pureed tomatoes and cook until the oil begins to separate from the masala.

4. Blend for Smoothness (Optional)

  • For a smoother curry, allow the masala to cool slightly and blend it. Return it to the pan.
  • Add water to reach your desired consistency. Simmer for 5 minutes on low heat.

5. Finish the Curry

  • Add boiled eggs and gently stir to coat them in the masala.
  • Sprinkle garam masala and garnish with chopped fresh coriander.
  • Optional: Stir in cream or cashew paste for a rich, restaurant-style curry.

🍛 Serve With:

  • Roti
  • Naan
  • Paratha
  • Steamed Basmati rice
  • Jeera rice

This dish tastes even better the next day—perfect for meal prep!


🕒 Quick Facts

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 2–4
  • Calories: ~250 kcal per serving (without cream)
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