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Egg Masala Recipe

Egg Masala
How To Make Egg Masala

About Egg Masala Recipe: Maa ke haath ka khanna: Boiled eggs cooked in varied flavourful curry. Topped with a crackling tadka, this egg curry recipe is a crowd pleaser!

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings6
  • Easy

Ingredients of Egg Masala

  • For the spice paste:
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • to taste salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp ginger-garlic paste
  • For the eggs:
  • 4 hard boiled eggs, de shelled
  • Oil (for deep frying)
  • For the base:
  • 1 tbsp oil
  • 1 tbsp cumin
  • 1 Green chilli
  • A pinch of asafoetida
  • 1 Onion, julienne
  • 1 tsp garlic, chopped
  • 1 tsp ginger, chopped
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • to taste red chilli powder
  • to taste salt
  • 2 tomatoes, chopped
  • Water (to de glaze)
  • 1 tsp Kashmiri red chilli powder
  • 1/2 Lemon (juiced)
  • For the tadka:
  • 1 tbsp oil
  • 1 Kashmiri chilli, chopped
  • 1/4 tsp methi seeds
  • 1 tsp zeera
  • 1 tsp mustard seeds
  • 4-5 Curry leaves
  • for garnishing coriander leaves

How to Make Egg Masala

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For the eggs:

Mix together all the ingredients for the spice paste. Coat the boiled eggs in it.
Deep fry the spiced eggs and drain on an absorbent paper.
Slit them in half.

For the base:

Heat oil in the pan and add cumin, green chilli, hing, onions, ginger and garlic.
Fry onions till it turns yellowish brown. Add turmeric, coriander powder, cumin powder, red chilli and salt. Saute.
Add tomatoes and cook till the oil leaves the sides and add water to de glaze.
Add the deep fried eggs. Coat the eggs in the masala.
Pour over the tadka.
Garnish with coriander leaves. Serve.

For the tadka:

In a small pan add oil. When its hot add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves. Let them crackle.
Pour over the eggs.

Key Ingredients: red chilli powder, turmeric powder, salt, coriander powder, cumin powder, ginger-garlic paste, hard boiled eggs, de shelled, Oil (for deep frying), oil, cumin, Green chilli, asafoetida, Onion, julienne, garlic, ginger, turmeric, coriander powder, cumin powder, red chilli powder, salt, tomatoes, Water (to de glaze), Kashmiri red chilli powder, Lemon (juiced), oil, Kashmiri chilli, methi seeds, zeera, mustard seeds, Curry leaves, coriander leaves

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