Spiced Hard Boiled Eggs fried in oil first and then simmered in a delicious aromatic gravy of tomatoes and onions along with spices till the masala coats the eggs. A simple yet flavorful egg curry that anyone can make in less time with minimal ingredients at home.
Egg Masala is usually one of the favorite ways to have when we run out of any vegetables or when we just crave for some eggs. This tastes heavenly when scooped up with a Chapati or Roti. But it tastes excellent even with steamed rice or pulao. Egg Masala Curry is one of the versatile dishes that goes along with anything.
Egg Masala Curry
Ingredients
To Fry
- 4 Boiled Eggs, sliced in half
- 2 Tbsp Mustard Oil
- 1/4 Tsp Turmeric
- 1/4 Tsp Kashmiri chili powder
- Pinch of Salt
Make a paste
- 1 inch Ginger
- 4 Big Garlic pods
- 3-4 Green chilies
- 2 Big Tomatoes
- Handful Coriander leaves
For Gravy
- 2 Tbsp Mustard Oil
- 2 Big Onions, finely chopped
- The Paste
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Cumin powder
- 1 Tsp Coriander powder
- 1 Tsp Kashmiri chili powder
- 1/2 Tsp Sugar
- Salt to taste
- Coriander leaves to garnish
Instructions
- Hard Boil 4 Eggs, peel the skin and slice into half carefully. Pan Fry the eggs in oil till golden brown on both sides. Add Turmeric powder, Kashmiri chili powder and salt while they fry on both sides. Do this on Low Heat as the eggs tend to burst if done on high heat. Keep them aside.
- Make a Paste from Tomatoes, Ginger Garlic, Green chili and Coriander leaves.
- Chop two Medium sized Onions as fine as you can. Using a chopper helps a lot. The Masala tastes better if the onions are fine chopped.
- Add more oil in the same pan and fry the onions til golden brown.
- Add the tomato paste and cook for few minutes on Low Heat.
- Add the Spices, Sugar and Salt. Adding sugar helps to balance out the tanginess of the tomatoes and helps to bring out the flavor.
- Once oil separates from the masala, pour some hot water. Place the fried eggs carefully on the gravy and cover cook on Low Heat for 5-10 Mins.
- Garnish with chopped Coriander leaves.
- Best Served with Roti/Paratha but goes well with Rice/Pulao too.