Egg Masala is a simple recipe that uses basic ingredients. The base of the curry is made by caramelising onions, blending with yoghurt and then adding some pureed tomatoes and spices to the mix.
There are many Egg recipes on this blog (because I LOVE EGGS), including Egg Curry, Egg and Potato Fry, South Indian Style Egg Curry, Healthy Egg Curry with Potatoes and Peas, Masala Omelette, Menemen – Turkish Scrambled Eggs, Braised Eggs and Butterbean Shakshuka, Egg, Mushroom, Potato and Spinach Hash, Turkish Cilbir – Poached Eggs in Yoghurt, Boiled egg curry, Green Shakshuka.
And many more..
Egg Masala
I love Egg Masala and Egg Curries and there are so many varieties of Anda/Indu (Egg) Curries all over India.
This version is similar to the rest and is delicious. The reason any Egg Curry is so popular is because kids love it as much as adults and also because they are usually made with simple pantry ingredients.
In this recipe, onions are cooked till golden brown and then blended with Yoghurt. They are then added back to the pan with spices and tomatoes. This is then simmered before boiled Eggs and Potatoes are added to the Masala.
Tips and Variations
There are so many ways to make an Egg Curry. Some of which have been mentioned above but here they are again for ease:
Egg Curry - This includes the addition of Fenugreek and Black Peppercorns and has a richer taste.
Healthy Egg Curry with Potatoes and Peas - This is the one we grew up on and it is my favourite because it is the easiest to make (No Onions) but also soooo good.
South Indian Style Egg Curry - This version includes all the gorgeous flavours of Southern India including Coconut, Tamarind and Curry Leaves.
Boiled egg curry - This version includes a step where the boiled eggs are shallow fried in some dry spices before adding them to the curry.
I am also adding one more Egg Curry to the blog soon (A Mughal version) and then that will be the end of that. I hope..
- There is yoghurt in this version but that can be skipped all together if you don't have it.
- You can adjust the spices according to your taste.
Serving Suggestions
This Egg Masala is great served with Roti, Parathas or Jeera Rice.
For sides:
Step by Step Recipe
Full detailed instructions are at the bottom of the page.
Boil Eggs and Potatoes in a pot for 10 - 12 minutes until the eggs are hard boiled and the potatoes are almost done.
Peel Eggs and set aside.
Heat oil in a pan and add Onions. (I used half red because that is all I had in). Cook till golden brown and then blend with Yoghurt.
Add Cumin to the Oil in the pan and once it sizzles, add the Yoghurt mixture and Ginger, Garlic and Green Chilli.
Saute for 2 minutes then add Ground Spices. Cook for 2 minutes and pour in tomatoes. Cook covered on low for 20 minutes.
Add the Garam Masala and cook for a minute before adding Egg and Potato. Simmer on low for 5 minutes.
Storage Instructions
This curry keeps well in an airtight container in the fridge for up to 5 days.
You can make the Masala and freeze it for up to a month in an airtight container and then add Boiled Eggs and Potatoes on the day you are serving it.
**if you make this recipe, please don’t forget to rate/comment and tag us on social media.
More Vegetarian recipes:
Cabbage Thoran
Egg Masala
Ingredients
- 8 Eggs Hard boiled and Peeled
- 2 Potatoes Boiled for 10 minutes, Peeled and Quartered
- 2 tablespoon Oil
- 2 Onions Diced
- 2 tablespoon Plain Yoghurt
- 1 teaspoon Cumin Seeds
- ¾ inch Ginger Crushed/1 frozen cube/1 tablespoon paste
- 4 cloves Garlic Crushed/1 frozen cube/1 tablespoon paste
- 1 teaspoon Green Chilli Paste or 1 Green Chilli sliced
- 1 ½ teaspoon Coriander powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chill Powder
- Salt
- 200 g Plum Tomatoes Pureed, I use tinned
- 1 teaspoon Garam Masala Powder
Instructions
- Heat oil in a pot and add Onions. Cook till golden brown (15 minutes on medium heat) and then blend with the Yoghurt.
- Add Cumin to the pot and once it sizzles (about 1 minute) and the Yoghurt mixture.
- Add Ginger, Garlic and Green Chilli and saute for 2 minutes.
- Add Ground Coriander, Cumin, Turmeric, Red Chilli and Salt. Cook on medium high for 2 minutes.
- Pour in tomatoes and cook covered on low for 20 minutes.
- Add Garam Masala and stir for a minute.
- Add the Egg and Potato and simmer on low for 5 minutes.
Notes
Variations
- There are 4 other versions on the site which have slight variations. They are linked above.
- There is yoghurt in this version but that can be skipped all together if you don't have it.
- You can adjust the spices/flavourings according to your taste.
Leave a Reply