Masala egg curry is a mouthwatering Indian gravy that combines the richness of eggs with aromatic spices. The recipe for egg masala curry is prepared by several ways, here I am sharing my easy and quick way to make boiled egg masala curry.
Table of Contents- Recipe Card
- Recipe with step by step photos
- Similar Curry Recipes
- Tips and Variations Of Masala Egg Curry Recipe
This flavorful curry is made up of boiled eggs, tomato-onion paste and different spices. Whether you’re looking for a quick weeknight meal or planning a special meal, this egg masala curry recipe is the best option.
We can pair egg curry with different Indian breads like chapathi, bhakri, roti, naan, or paratha, and also with steamed rice or jeera rice. I often make it with chapati and steamed rice as a complete weekend meal. Let’s make this quick delicious curry with the step-by-step process with pictures.
Recipe Card For Recipe of Egg Masala Curry:
Boiled Egg Masala Curry
Equipment
Ingredients
For boiling eggs:
- 5 eggs
- ½ tablespoon salt
For making masala paste:
- 2 large onions
- 1 tomato
- 1 green chili
- ½ teaspoon cumin seeds
- 5-6 curry leaves
- 5-6 large garlic cloves
- 4-5 almonds [optional]
- 1 tablespoon salt
For making egg masala curry:
- 4-5 tablespoon oil
- 2 teaspoons red chili powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoons chicken masala [optional]
- 1 teaspoon garam masala
- Handful of coriander
- Salt to taste
Instructions
Boiling eggs for egg masala:
- For boiling eggs, heat water in a pot and keep eggs in it carefully. Eggs should be fully covered with water. Also, add ½ tablespoon of salt to boil the eggs perfectly.
- Boil it for 20 minutes on medium-low flame. After 20 minutes, transfer the boiled eggs to a plate and let them cool.
- Now crack the eggs and peel them using your hands or spoon.
Making masala paste:
- Chop onions, tomato, and chili into large pieces and add them to a grinder jar. Also add cumin seeds, curry leaves, garlic cloves and almonds with 1 tablespoon of salt in it.
- Add ¼ cup of water to a grinder and grind it into a smooth paste.
Making boiled egg masala curry:
- Take 2 teaspoons of red chili powder, ½ teaspoon of turmeric powder, 1& ½ teaspoons of chicken masala and 1 teaspoon of garam masala in a small bowl.
- Heat 4-5 tablespoons of oil in a kadhai. Add all the spices taken in a bowl to the oil. If you are skipping chicken masala then add 2 tablespoons of garam masala to maintain the spice.
- Mix it well and sauté for 2 minutes on low flame. Don’t burn the spices while sautéing.
- Once the oil starts separating, add ground masala paste in it and give it a good mix.
- Let it cook for 4-5 minutes. Now add ½ cup of water and boiled eggs to it. You can cut the boiled eggs into large pieces before adding them to the masala.
- Cover and cook it for 3-4 minutes on medium flame. You can see the layer of oil separating from the masala at this stage.
- Now, open the lid and add more water to it as per your requirement for the consistency of the curry. I have added 2 small cups of water to it.
- Also, taste and add salt if required. Then add freshly chopped coriander leaves in it and let it boil for 3-4 minutes on low flame.
- Serve the hot egg masala curry or anda masala with roti and rice.
Nutrition
How To Make Egg Masala:
Boiling eggs for egg masala:
- For boiling eggs, heat water in a pot and keep eggs in it carefully. Eggs should be fully covered with water. Also, add ½ tablespoon of salt to boil the eggs perfectly.
2. Boil it for 20 minutes on medium-low flame. After 20 minutes, transfer the boiled eggs to a plate and let them cool.
3. Now crack the eggs and peel them using your hands or spoon.
Making masala paste:
- Chop onions, tomato, and chili into large pieces and add them to a grinder jar. Also add cumin seeds, curry leaves, garlic cloves and almonds with 1 tablespoon of salt in it.
2. Add ¼ cup of water to a grinder and grind it into a smooth paste.
Making boiled egg masala curry:
- Take 2 teaspoons of red chili powder, ½ teaspoon of turmeric powder, 1& ½ teaspoons of chicken masala and 1 teaspoon of garam masala in a small bowl.
- Heat 4-5 tablespoons of oil in a kadhai. Add all the spices taken in a bowl to the oil. If you are skipping chicken masala then add 2 tablespoons of garam masala to maintain the spice.
3. Mix it well and sauté for 2 minutes on low flame. Don’t burn the spices while sautéing.
4. Once the oil starts separating, add ground masala paste in it and give it a good mix.
5. Let it cook for 4-5 minutes. Now add ½ cup of water and boiled eggs to it. You can cut the boiled eggs into large pieces before adding them to the masala.
6. Cover and cook it for 3-4 minutes on medium flame. You can see the layer of oil separating from the masala at this stage.
7. Now, open the lid and add more water to it as per your requirement for the consistency of the curry. I have added 2 small cups of water to it.
8. Also, taste and add salt if required. Then add freshly chopped coriander leaves in it and let it boil for 3-4 minutes on low flame.
9. Serve the hot egg masala curry or anda masala with roti and rice.
Similar Curry Recipes :
Tips and Variation:
- For boiling eggs perfectly, add a little salt to the water with eggs. It ensures the perfect shape of a boiled egg even if there is a small crack on eggs.
- You can make separate onion paste and tomato puree for this egg masala curry. To save time, I grind tomato and onion together with some other ingredients.
- A red layer of spices makes this curry tempting. To achieve it every time, ensure that all spice powders are sautéed properly with ground masala paste.
- If you added water at last to increase the gravy, make sure to boil it at least for 4-5 minutes on medium flame.
- To make egg masala fry or egg masala dry, add only ½ cup of water after adding eggs. Let it cook for 3-4 minutes and serve.
