Amritsari Tawa Egg Masala

Name: Amritsari Tawa Egg Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 6 pcs egg (hard-boiled, peeled); 3 tbsp ghee; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, pureed); 2 pcs green chili (slit lengthwise); 2 tsp ginger-garlic paste; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 tsp garam masala; 1 pinch dry mango powder; 0.5 tsp salt; 0.5 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (julienned, for garnish)

RATING

4.4/5(55)

TASTE SCORE

9/10

A rustic, spicy egg curry straight from the streets of Amritsar, cooked entirely on a flat iron tawa. Boiled eggs are pan-fried until blistered, then simmered in a rich, buttery tomato masala packed with bold Punjabi flavors. The high-heat tawa cooking creates a beautifully charred, smoky depth that pairs perfectly with hot phulkas or naan.

PREP

15m

COOK

25m

SERVES

1 KATORI

251 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil and peel the eggs.
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes. Transfer to cold water, cool completely, then peel. Prick each egg with a fork all over for the masala to penetrate.
TIPPricking the eggs helps them soak up the masala instead of sliding off.
fry · ~5 min
Pan-fry the boiled eggs on the tawa.
Heat 1 tablespoon ghee on the tawa over medium-high heat. Add the boiled eggs and fry, turning gently, until blistered and golden-brown in spots on all sides. Remove and set aside.
TIPDon't crowd the tawa — fry in batches if needed for even blistering.
temper · ~2 min
Make the tadka for the masala.
1.Heat the remaining 2 tablespoons ghee on the same tawa over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add slit green chilies and sauté until lightly blistered.
TIPUsing the same tawa picks up the caramelized egg bits, adding deep flavor.
saute · ~9 min
Cook the onion base.
1.Add finely chopped onions to the tawa and spread evenly.
2.Sauté until deep golden-brown, stirring frequently (7-8 minutes).
3.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).
TIPPatience here is key — properly browned onions are the backbone of this masala.
saute · ~11 min
Bloom the spices and cook the tomato puree.
1.Lower the heat and add turmeric powder, red chili powder, and coriander powder.
2.Stir continuously for 30 seconds to bloom the spices without burning.
3.Pour in the tomato puree and add salt. Cook until the oil separates and the masala thickens (8-10 minutes).
TIPCook the masala until it turns glossy and ghee oozes out — that's when you know it's ready.
simmer · ~3 min
Build the gravy and add the fried eggs.
1.Pour in 0.5 cup water and bring to a gentle simmer.
2.Add the pan-fried eggs and stir gently to coat them in the masala.
3.Sprinkle garam masala and dry mango powder. Simmer for 2-3 minutes.
TIPDon't over-simmer or the eggs will turn rubbery — just enough to heat through and meld flavors.
garnish
Garnish with cilantro and ginger, then serve hot.
Sprinkle chopped coriander leaves and julienned ginger over the masala. Serve immediately straight from the tawa with phulkas, naan, or jeera rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick boiled eggs with a fork before frying so the masala seeps into the crevices for deeper flavor.
2
Fry the eggs on a hot tawa until blistered and golden-brown — don't rush, high heat creates smoky char.
3
Cook the onions until deep golden-brown; pale onions will make the masala taste flat and raw.
4
Bloom the spice powders for only 30 seconds on low heat to avoid bitterness from burnt spices.
5
Simmer the eggs in the gravy just 2-3 minutes, or they turn rubbery; gentle reheating is key.
6
Use the same tawa throughout to build layers of flavor from caramelized egg bits and masala residue.

RECIPE VARIATIONS

Adapt it for your goals.

butter rich

Butter-rich

Swap 1 tablespoon of ghee for butter and add 2 tablespoons of heavy cream at the end for a richer, creamier gravy — perfect for those who want a milder, restaurant-style curry.

smoky

Smoky

After cooking the masala, hold a piece of hot charcoal in the pan with a drizzle of ghee, cover, and let it smoke for 2 minutes for an authentic dhungar (charcoal-smoked) aroma.

no tomato

No-tomato

Replace tomato puree with an equal amount of whisked yogurt — cook on low heat to avoid curdling — for a tangy, creamy gravy that's lighter on the stomach.

high protein