Egg masala recipe made with hard-boiled eggs, onion, ginger, garlic, yogurt, and a few basic spices. You can make this Indian egg curry in less than 30-minutes with simple ingredients easily available in your kitchen pantry. This is surely a quick dinner recipe for lazy weekends.
Similar to my Dhaba style egg masala, to make this egg curry boiled eggs are first pan-fried with simple spices. It is then cooked in onion-yogurt-based gravy. This egg curry masala has balanced flavors, is mildly spicy and aromatic.
You can serve this egg masala curry with jeera rice, pulao, roti, or Naan. This is one of the best egg curry recipes that I have shared on this website.
Ingredients and Substituions
- Boiled eggs - Hard-boiled eggs.
- Onion, ginger & garlic - These are the basics of most Indian curries. I have used red onions for this egg curry.
- Curd/Yogurt - Use fresh curd or yogurt to make this recipe. You can skip adding yogurt & replace it with tomatoes. You can add either fresh tomatoe puree or use canned tomatoes. For making puree just grind them in a mixer or blender jar. But this will taste slightly different.
- Cilantro (coriander leaves) - It gives a fresh aroma to the curry.
- Kashmiri red chili powder - Kashmiri red chili powder is optional. It gives a bright red color to the egg gravy & is not spicy. Skip & use normal red chili powder if you do not have it.
- Basic spices - Turmeric powder, coriander powder & garam masala powder.
- Cumin powder - You can also add whole cumin (1 teaspoon) while sautéing the whole spices. Or skip adding it.
- Salt- Add salt as per taste.
- Green chili - It adds a spicy kick to the taste buds. If you prefer less spicy skip adding it.
- Whole spices - Cloves, cinnamon, and green cardamoms. You can skip adding whole spices if you do not have them. Garam masala powder is enough to add the spicy aromatic kick. However, adding a few whole spices to the tempering enhances the aroma and flavor of the egg gravy.
- Oil - You can use any cooking oil that you are using on daily basis for cooking.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Cooking tips
- When you add green cardamom to the hot oil, slightly peel it & then add it. Otherwise, the cardamoms will pop up in hot oil & the oil may splash on you.
- Make some slits on the boiled eggs before adding them to the curry. The egg will absorb the flavors from the gravy and will not taste bland.
- Stir-frying the boiled eggs with spices before adding them to the curry makes the curry delicious.
- While stir-frying the eggs with the masala make sure to keep the heat on low. This way the spices will get nicely coated with the eggs & will not burn quickly. If it is stir-fried on high heat the masala will burn quickly.
- Stir-fry the eggs until lightly golden. Over-frying the eggs will turn the outer skin of the eggs hard or rubbery.
- You can increase or decrease the quantity of spice powder as per taste.
- Skip adding fresh green chilies if you prefer less spicy.
How to make egg masala recipe with step-by-step photos
Preparations
To make green masala
- In a mixer/blender jar, blend onion, garlic, ginger, coriander leaves, and curd/yogurt. Do not add water. Set this green masala aside. (image 1 & 2)
To stir-fry the eggs
- Peel the boiled eggs & mark slits on them. (image 3)
- In a pan, add 1 tablespoon of oil. Swirl the pan to coat it with oil.
- Now add the boiled eggs. Over it, sprinkle Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. (image 4)
- Toss it to coat the eggs with the masala. (image 5)
- Next, heat the pan over low medium heat. Stir-fry the eggs until it is lightly golden. Remove it on a plate. Set it aside. (image 6)
Making the egg masala curry
- Heat 2 teaspoons of oil in a pan over medium heat.
- Stir-fry the whole spices for 30 seconds. (image 7)
- Add onions and stir-fry it until translucent. (image 8)
- Next, add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder & garam masala powder. (image 9)
- Stir fry the masala for a minute. (mage 10)
- Add the prepared green masala paste. (image 11)
- Cook until the moisture evaporates and the masala starts to leave oil from the sides. (image 12)
- Add ½ cup of water & mix. (image 13)
- Taste & add salt. Be careful while adding salt, we have already added salt while frying the eggs.
- Cover & cook until it comes to a boil. (image 14)
- Finally add the eggs, green chilies & coriander leaves. (image 15 & 16)
- Stir, cover & cook for 5 minutes on low heat. (image 17)
- Egg curry is ready to serve. (image 18)
- Serve egg curry hot with Roti/Chapathi.
Other egg recipes you might like
Serving Suggestions
You can serve this egg masala with jeera rice, pulao, roti, or Naan.
Storage suggestions
- 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.
Variations that you can make
- You can make the same recipe with chicken.
- Replace eggs with some chopped & boiled vegetables, and paneer or Tofu.
- To make it dairy-free, add 3-4 whole tomatoes instead of adding curd/yogurt.
If you make this recipe, please leave a comment and a starred review below.
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Best Egg masala recipe (Video)
Equipment
- Heavy bottom pan
Ingredients
To make green masala
- 1 small onion, sliced
- 10 garlic cloves
- ½ inch ginger
- ½ cup coriander leaves
- ¼ cup thick curd/yogurt
To fry the eggs
- 1 teaspoon oil
- 6 boiled eggs (peeled)
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- salt to taste
To make the egg masala curry
- 1 onion finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- ½ teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 green chili roughly cut
Whole spices
- 3 cloves
- 1- inch cinnamon
- 2 green cardamoms
Instructions
Preparations:
To make green masala
- In a mixer/blender jar, blend onion, garlic, ginger, coriander leaves, and curd/yogurt. Do not add water. Set this green masala aside.
To stir-fry the eggs
- Peel the boiled eggs & mark slits on it.
- In a pan, add 1 tablespoon oil. Swirl the pan to coat it with oil.
- Now add the boiled eggs. Over it, sprinkle Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. Toss it to coat the eggs with the masala.
- Next, heat the pan over low medium heat. Stir-fry the eggs until it is lightly golden. Remove it on a plate. Set it aside.
Making the egg masala curry
- Heat 2 teaspoons of oil in a pan over medium heat.
- Stir-fry the whole spices for 30 seconds
- Add onions and stir-fry it until translucent
- Next, add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder & garam masala powder. Stir fry the masala for a minute.
- Add the prepared green masala paste. Cook until the moisture evaporates and the masala starts to leave oil from the sides.
- Add ½ cup of water & mix.
- Taste & add salt. Be careful while adding salt, we have already added salt while frying the eggs.
- Cover & cook until it comes to a boil.
- Finally add the eggs, green chilies & coriander leaves. Stir, cover & cook for 5 minutes on low heat.
- Egg curry is ready to serve.
- Serve egg curry hot with Roti/Chapathi.
Video
Notes
- When you add green cardamom to the hot oil, slightly peel it & then add it. Otherwise, the cardamom will pop up in hot oil & the oil may splash on you.
- While stir-frying the eggs with the masala make sure to keep the heat on low. This way the spices will get nicely coated with the eggs & will not burn quickly. If it is stir-fried on high heat the masala will burn quickly.
- Stir-fry the eggs until lightly golden. Over-frying the eggs will turn the outer skin of the eggs hard or rubbery.
- You can increase or decrease the quantity of spice powder as per taste.
- Skip adding fresh green chilies if you prefer less spicy.
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