Egg Masala Curry Recipe

👨‍🍳 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.

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🍛 Serve With:

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

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

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🕒 Quick Facts

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