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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 230kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
To make green masala
1small onion,sliced
10garlic cloves
½inchginger
½cupcoriander leaves
¼cupthick curd/yogurt
To fry the eggs
1teaspoonoil
6boiled eggs(peeled)
½teaspoonKashmiri red chili powder
¼teaspoonturmeric powder
¼teaspoongaram masala powder
salt to taste
To make the egg masala curry
1onionfinely chopped
¼teaspoonturmeric powder
1teaspoonKashmiri red chili powder
1teaspoongaram masala powder
½teaspooncumin powder
2teaspooncoriander powder
1green chiliroughly cut
Whole spices
3cloves
1-inchcinnamon
2green 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.