Egg Masala Curry
Savor our Egg Masala Curry recipe—a balanced blend of Indian spices and tender boiled eggs for a comforting, quick meal.
Ingredients
- 6 large eggs
- 2 medium onions finely chopped
- 3 medium tomatoes pureed or chopped
- 2 cloves garlic minced
- 1 teaspoon ginger paste
- 8 –10 curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder adjust to taste
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 1/4 cup water adjust as needed
- Fresh coriander leaves for garnish
Instructions
Boil the Eggs:
- Place eggs in a pot of water. Bring to a boil and simmer for 10 minutes. Remove, cool in cold water, peel, and set aside.
Sauté the Base:
- In a large pan, heat the oil over medium heat. Add the chopped onions and sauté until they turn soft and light golden. Stir in the minced garlic, ginger paste, and curry leaves; cook for 1 minute.
Create the Sauce:
- Add the pureed or chopped tomatoes to the pan. Mix in turmeric powder, chili powder, and salt. Let the mixture cook for 5–7 minutes until the tomatoes soften and the oil begins to separate from the mixture.
Simmer the Curry:
- Pour in the water and bring the mixture to a gentle simmer. Add the boiled eggs to the pan, turning them gently to coat with the sauce. Allow the curry to simmer for an additional 5 minutes.
Final Touch:
- Sprinkle the garam masala over the curry and stir lightly. Remove the pan from heat and garnish with fresh coriander leaves.
Serve:
- Transfer the Egg Masala Curry to a serving dish. Enjoy it hot with steamed rice or roti.
Notes
- If you prefer your eggs slightly softer, reduce the boiling time by a minute or two.
- Lightly toasting the spices in oil before adding tomatoes can deepen the flavor of the curry.
- For a creamier texture, consider stirring in a splash of cream or a dollop of yogurt during the final simmer.
- If the sauce thickens too much on cooling, add a little water when reheating to restore its consistency.
- Pair the dish with warm naan or steamed rice to balance the robust spices.