Here’s a quick and easy egg masala recipe. This simple yet flavorful egg curry also called anda masala is made with hard-boiled eggs simmered in spicy onion-tomato masala. You can make this restaurant-quality dish in less than 30 minutes. Serve as a side dish with Roti, Naan, Pulao, or Jeera Rice. Let's see how to make it with step-by-step photos and a video recipe.
So when we talk about egg masala, it’s all about that special masala base that makes it so delicious. In this recipe, we’re going to show you how to create that spicy onion-tomato masala base from scratch using ingredients you likely already have in your kitchen if you’re a fan of home-cooked curries. We’ll also share the secret to making a restaurant-quality egg masala curry right in your kitchen.
This Indian egg curry recipe offers a dhaba-style experience. If you enjoy dishes like chicken masala, bhuna chicken, or paneer masala, this anda masala is just for you. The egg curry masala is spicy yet flavorful with a delightful aroma. Perfect for a weekend dinner.
About this Egg Masala (Anda Masala)
In this recipe, I'm sharing an egg curry recipe that's a staple in many Indian homes. It begins with cooking hard-boiled eggs and simmering them in an onion-tomato masala. But the masala is unique, using the same spices but a different technique to give your simple egg curry that restaurant-quality flavor.
Masala making is a special process that involves slowly roasting each ingredient until its oils are released. We begin by frying onions, ginger, and garlic in oil. Once they're softened and aromatic, add the spices and continue roasting until the oil separates from the mixture. At this point, avoid adding more oil; simply add a little water and continue roasting until the oil separates again. Tomatoes are then added, and the roasting continues patiently until the masala itself releases its oil. Take your time at every step, and avoid using excessive oil. This straightforward process can be easily visualized with step-by-step photos and videos.
The key to a truly flavorful masala lies in the patience and technique involved. Each ingredient has its unique flavor profile, and by allowing it to roast slowly, you're unlocking its full potential. Avoid rushing the process, as it's the slow and steady heat that extracts the essential oils and creates a complex, aromatic masala that gives restaurant-style flavor to your masala egg curry. You can even make chicken masala or prawn masala using this technique.
You may also like these other popular egg recipes from this website:
Watch how to make it
Ingredients Notes
Egg masala is a versatile dish that can be made in many different ways. In the north, egg curry is made with an onion-tomato base. I prefer to make it this way and sharing the recipe in this post. Some people like to add cashews to make it creamier, while in the south, this egg curry is often made with coconut. There is no set recipe, so make it as you want.
- Boiled eggs: Use hard-boiled eggs for this egg curry recipe. In this post, I shared the recipe to cook perfect hard-boiled eggs.
- Onion, ginger, garlic, and green chilies: These are the basics of most Indian curries. I used red onions for this spicy egg masala. Green chilies are optional. If you do not prefer spicy egg curry then skip them.
- Tomatoes: I added fresh tomatoes to this masala egg curry. Blend fresh tomatoes and make a paste. You can substitute it with passata.
- Spice Powders: For the basic spices, you'll need turmeric powder, coriander powder, red chili powder, and garam masala powder. I added Kashmiri red chili powder for a bright red color and it’s not too spicy. If you don't have Kashmiri red chili powder, regular red chili powder or paprika will work just fine. Adjust the quantity to your preference.
- Cumin: Whole cumin seeds add a very nice flavor when added to the tempering.
- Oil: You can use any neutral oil with a high smoke point. I have used sunflower oil for this anda masala recipe.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make egg masala with step-by-step photos
1) Boil the eggs: Put the eggs in a saucepan and cover them with water (ensure the eggs are completely submerged.). Turn the heat up high until the water comes to a rolling boil. Then, turn off the heat, cover with a lid, and let the eggs sit in the hot water for 12 minutes. Drain the eggs and put them in a bowl of ice water to cool down. Leave them there for at least 15 minutes before peeling them. Take out the eggs and peel them one by one. Hard-boiled eggs are ready. Make small incisions in the eggs.
2) Preparing a ginger-garlic-chili paste: Blend ginger, garlic, and green chilies to a smooth paste. You can do it in a blender jar or mortar and pestle.
3) Add cumin seeds and onion: Heat oil in a deep-bottomed pan or kadai over medium heat. Add cumin seeds and allow them to crackle. Add chopped onion.
4) Saute aromatics: Sauté onions until they are light golden brown. Stir in the prepared ginger-garlic green chili paste and sauté for about a minute.
5) Add spice powders: Reduce the heat, add spice powders, and sauté for another minute.
6) Cooking the masala: The spice powder sticks to the bottom of the pot. At this stage add a small amount of water and cook stirring continuously until all the water is absorbed. Keep the heat on medium. Again add a little water and cook until the masala oil floats to the surface and separates from the sides of the pan.
7) Add tomato paste and cook: Stir in tomato paste and bring to a boil. Add water to adjust the consistency of this egg curry. Do not make the curry too thin as it will dilute the flavors. Cover and simmer for 15 minutes, allowing the flavors to meld. Stir it in between as required.
8) Stir-fry the boiled eggs: Meanwhile, heat oil in a separate pan over low heat. Add turmeric and red chili powder. Add the boiled eggs and stir-fry until they are lightly golden. Do not overcook them.
9) Add kasuri methi to the curry and mix. It will add that authentic egg masala flavor that we get in dhaba.
10) Add eggs and cook: Add the stir-fried eggs to the curry. Cook it for a minute. Remove from heat. Garnish with coriander leaves. Serve masala egg curry with rice, roti, or naan.
Expert Tips
- Make incisions on the boiled eggs before adding them to the curry. This will allow the egg to soak up the flavors of the gravy.
- Stir-frying the boiled eggs with spices before adding them to the curry enhances its flavor and makes the eggs visually appealing.
- When stir-frying the eggs with the masala, use low heat. This allows the spices to be evenly coated by the eggs without burning. High heat can cause the masala to burn quickly.
- Stir-fry the eggs until they are lightly golden. Overcooking the eggs can cause the outer skin to become tough or rubbery.
- Be patient while cooking the spices in the masala until the oil rises to the surface. This is important, as the flavors develop in the masala, and the masala is well-cooked when the oil separates.
Frequently Asked Questions
Yes, you can use frozen eggs for making this egg masala. Make sure to thaw them completely before using them.
Yes, you can add other vegetables like spinach, potatoes, peas, or bell peppers to your egg curry for a more filling and flavorful dish.
Egg masala is spicier than egg curry. Egg curry has a mild flavor with a hint of sweetness from either coconut milk or cream.
You can serve this anda masala with jeera rice, pulao, roti, or Naan.
Anda Masala Variations
- For creamier egg masala, add cashews while blending tomatoes. This will add a creamier texture to the curry. Soak the cashews in water for 30 minutes before grinding for a smooth texture of the curry.
- You can also add coconut milk towards the end. It will add a slightly sweet flavor and creamy texture to the curry.
- Add vegetables. Stir in chopped spinach, potatoes, or green peas for a heartier dish.
- Make it vegetarian and add Paneer or Tofu.
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Related Recipes
Egg Masala (Anda Masala) Recipe
Equipment
- 1 Heavy bottom pot with lid
- 1 Skillet
Ingredients
For Egg Masala
- 6 eggs
- 2 green chilies (optional) add as per taste
- 8-10 garlic cloves
- 1- inch ginger
- 1 teaspoon cumin seeds
- 2 onions, finely chopped about ½ cup
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt or add per taste
- 1 cup fresh tomato puree (blend fresh tomatoes or use tomato passata)
- 1 teaspoon roasted kasuri methi
- 2 tablespoon oil
- Fresh coriander leaves
To Stir-Fry Eggs
- ¼ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
Instructions
- Boil the eggs: Put the eggs in a saucepan and cover them with water (ensure the eggs are completely submerged.). Turn the heat up high until the water comes to a rolling boil. Then, turn off the heat, cover with a lid, and let the eggs sit in the hot water for 12 minutes. Drain the eggs and put them in a bowl of ice water to cool down. Leave them there for at least 15 minutes before peeling them. Take out the eggs and peel them one by one. Hard-boiled eggs are ready. Make small incisions in the eggs.
- Preparing a ginger-garlic-chili paste: Blend ginger, garlic, and green chilies to a smooth paste. You can do it in a blender jar or mortar and pestle.
- Add cumin seeds and onion: Heat 2 tablespoon of oil in a deep-bottomed pan or kadai over medium heat. Add cumin seeds and allow them to crackle.
- Sauté aromatics: Add chopped onion and sauté until they are light golden brown. Stir in the prepared ginger-garlic green chili paste and sauté for about a minute.
- Add spice powders: Reduce the heat, add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala powder and salt. Sauté for another minute.
- Cooking masala: The spice powder sticks to the bottom of the pot. At this stage add a small amount of water (I added 2 tbsp) and cook stirring continuously until all the water is absorbed. Keep the heat on medium. Again add a little water and cook stirring continuously until the masala oil floats to the surface and separates from the sides of the pan. Avoid adding any extra oil at this stage.
- Add tomato paste and cook: Stir in tomato paste and bring to a boil. Add water to adjust the consistency of this egg curry. Do not make the curry too thin as it will dilute the flavors. Cover and simmer for 15 minutes, allowing the flavors to meld. Stir it in between as required.
- Stir-fry the boiled eggs: Meanwhile, heat 2 teaspoon of oil in a separate pan over low heat. Add turmeric and red chili powder. Add the boiled eggs and stir-fry until they are lightly golden. Keep stirring the eggs. Do not overcook them.
- Add kasuri methi to the curry and mix.
- Add eggs and cook: Add the stir-fried eggs to the curry. Cook it for a minute. Remove from heat. Garnish with coriander leaves. Serve egg masala with rice, roti, or naan.
Video
Notes
- Make incisions on the boiled eggs before adding them to the curry. This will allow the egg to soak up the flavors of the gravy.
- Stir-frying the boiled eggs with spices before adding them to the curry enhances its flavor and makes the eggs visually appealing.
- When stir-frying the eggs with the masala, use low heat. This allows the spices to be evenly coated by the eggs without burning. High heat can cause the masala to burn quickly.
- Stir-fry the eggs until they are lightly golden. Overcooking the eggs can cause the outer skin to become tough or rubbery.
- Be patient while cooking the spices in the masala until the oil rises to the surface. This is important, as the flavors develop in the masala, and the masala is well-cooked when the oil separates.
- Storage - Leftover egg curry can be stored in an airtight container in the refrigerator. It stays good for 2 days. Reheat and serve. Not a freezer-friendly recipe.
- Read our full nutrition disclaimer here.
Rick
This Egg Masala recipe looks delicious! I love how you've included detailed steps and tips for perfecting the dish. Can't wait to try this out for dinner tonight!