Egg Masala Curry


egg masala curry

A flavorful combination of curry & hard-boiled eggs simmered in an onion-tomato-based gravy.



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30 Mins

17 Ingredients


salt to taste

4 boiled eggs

1.5 tbsp mustard oil

3-4 cloves (laung) (crushed)

1 whole black cardamom (badi elaichi) (crushed)

1 cup finely chopped onions

1 teaspoon chopped ginger

1 teaspoon chopped garlic

½ cup tomato puree

2 teaspoons kashmiri red chili powder (optional)

½ teaspoon garam masala powder (optional)

1 teaspoon turmeric powder

2 tablespoons crushed kasuri methi

1 teaspoon lime juice

2 tablespoons fresh coriander leaves

1 teaspoon cumin seeds

1 tablespoon coriander powder


Heat 1 tbsp oil in a medium skillet over medium-high heat.

Shallow fry the boiled eggs until they are browned from all sides. Keep rotating them while frying.

Take out the fried eggs on a plate and keep them aside.

Add the remaining oil to the same pan and heat it over medium-high heat.

Once the oil is hot, add cumin seeds, cloves, and black cardamom, and let them crackle for 3-4 seconds.

Add onions and saute until slightly browned, stirring frequently.

Now add ginger and garlic and saute until onions are nicely browned.

Add tomato puree and cook for 3-4 minutes.

Add coriander powder, red chili powder, turmeric powder, garam masala, and salt, and cook for 3-4 minutes.

If the masala is getting too dry and is starting to burn from the bottom, splash a little water.

Now add 2 cups of water to the pot and bring the gravy to a boil.

Add the fried eggs and mix well.

Reduce the heat to medium-low and simmer for 5-6 minutes.

Add Kasuri methi and lime juice and mix well.

Garnish with coriander and serve hot.

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