Egg masala curry is delicious gravy prepared with boiled eggs in onion tomato paste. Egg masala curry is very flavorful and tasty with mild aromatic spices. It can be prepared very easily and requires minimal ingredients. Egg masala curry can be paired with roti, chapathi, pulav, biryani, bread and steamed rice too.
Egg masala curry is a basic recipe which is very quick to prepare. There are many variations to this curry wherein you can use roasted coconut paste, coconut milk and even vegetables like beans, capsicum, peas etc. too. But here is a simple and easy to prepare egg curry which is a perfect dish to be served for any special occasions or gatherings.
Eggs are good source of protein and provide many health benefits. It is rich in vitamin D that helps to build strong muscles. Eating eggs improves your eye sight, lowers fat/cholesterol, lowers blood pressure, helps in weight loss, reduces the risk of strokes, and improves heart health too. Eggs are good for pregnant woman and breastfeeding mothers as they supply essential nutrients for the proper development of brain in infants. Hence, include eggs in your balanced daily diet, but do make sure you choose eggs from organically raised chicken and ensure the eggs you buy are fresh and cracks free.
Egg masala curry is prepared with base gravy of onions and tomatoes along with whole & ground spices. Boiled eggs are mixed with the gravy and cooked well. Boiling eggs perfectly is the most important thing to get a perfect egg curry. Do not over boil, just hard boiled will be fine. Egg masala curry is mildly spicy and you can adjust the spices to suit your taste buds.
4 boiled eggs
½ tsp fennel seeds/saunf
Small piece cinnamon/chakke
1 star anise
2 cloves/ lavanga
1 spring curry leaves
1 medium sized onion, finely chopped or 8-10 shallots
1-2 tomatoes, chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp dhaniya powder
½ tsp garam masala powder
½ tsp turmeric powder
Coriander leaves, chopped for garnishing
- In a sauce pan, add eggs along with pinch salt and cover it with water. Bring it to boil for 8-10 minutes. Switch off the flame and add the eggs into cold water. Peel the outer shell and make slight slits on the eggs. keep them aside.
- Heat a pan or kadai and add 1 tbsp oil. Add fennel seeds, cinnamon, cloves, star anise and curry leaves. Fry for few seconds on a low flame and add chopped onions or shallots/pearl onions.
- Sauté well onions on medium flame till light brown and add ginger garlic paste. Fry till the raw smell goes. Now add chopped tomatoes and cook till soft.
- Add red chilli powder, dhaniya powder, garam masala powder and salt. Mix well for few minutes and add boiled eggs. gently mix eggs with the masala so that it coats well.
- Add water and mix. Let the curry come to boil. Consistency of the egg curry is slightly thick, so add water accordingly. Check for salt and other spices, add if required. Once done, add chopped coriander leaves and switch off the flame.
- Adjust spices to suit your taste buds.
- You can grind coconut and mix to the curry too.
- Also coconut, poppy seeds and/or cashew nuts can also be used in the curry. Roast well all of them and grind to paste. Later add to onion tomato gravy.
- Mint leaves can be added to the curry to enhance the aroma and flavor.
- Make slight slits on the boiled eggs to infuse the masala into the eggs.
We hope you like our recipes and will enjoy trying it. We love to hear from you about your experiment in trying our recipes and how it turned out for you. Your feedback and suggestions are highly appreciated. Please rate the recipe and leave a comment below. Also do share the recipes with your friends and family on your social media networks.