Boiled Egg Masala Curry
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.
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
Nutrition Facts
Boiled Egg Masala Curry
Serving Size
146 g
Amount per Serving
Calories
178
% Daily Value*
Fat
12.7
g
20
%
Saturated Fat
2.9
g
18
%
Trans Fat
0.048
g
Polyunsaturated Fat
4.7
g
Monounsaturated Fat
4.2
g
Cholesterol
184
mg
61
%
Sodium
1528
mg
66
%
Potassium
270
mg
8
%
Carbohydrates
9
g
3
%
Fiber
2.1
g
9
%
Sugar
3.5
g
4
%
Protein
8
g
16
%
Vitamin A
951
IU
19
%
Vitamin C
9.2
mg
11
%
Calcium
61
mg
6
%
Iron
1.73
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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