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.
2PotatoesBoiled for 10 minutes, Peeled and Quartered
2tbspOil
2OnionsDiced
2tbspPlain Yoghurt
1tspCumin Seeds
¾inchGingerCrushed/1 frozen cube/1 tbsp paste
4clovesGarlicCrushed/1 frozen cube/1 tbsp paste
1tspGreen Chilli Pasteor 1 Green Chilli sliced
1 ½tspCoriander powder
1tspCumin Powder
½tspTurmeric Powder
1tspRed Chill Powder
Salt
200gPlum TomatoesPureed, I use tinned
1tspGaram 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.
Serving Suggestions
This Egg Masala is great served with Roti, Parathas or Jeera Rice.
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.