Anda Laal Masala

Name: Anda Laal Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 tbsp oil (for shallow frying eggs); 2 pcs onion (large, thinly sliced); 8 pcs garlic (cloves, roughly chopped); 1 inch ginger (roughly chopped); 6 pcs dried red chili (soaked in hot water for 15 minutes, Kashmiri preferred for color); 8 pcs black peppercorns (whole); 1 tsp cumin seeds; 2 pcs tomato (medium, roughly chopped); 1 tbsp ghee (for tempering at the end); 1 pinch turmeric powder; 1 pinch red chili powder (Kashmiri, for extra color); 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(115)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a fiery, rust-red masala made from whole spices, garlic, and dried red chilies. This rustic Indian egg curry comes together fast and packs a bold, smoky punch that pairs beautifully with roti or steamed rice.

PREP

15m

COOK

30m

SERVES

2 EGGS AND 1 CUP OF GRAVY

232 cal

SERVINGS

METHOD · 8 STEPS

prep · ~4 min
Prepare the boiled eggs.
1.Carefully make shallow slits or prick the boiled eggs all over with a fork for the masala to penetrate.
2.Heat 2 tbsp oil in a heavy bottomed pan over medium heat.
3.Gently slide in the eggs and shallow fry, turning often, until golden brown on all sides (3-4 min).
4.Remove the eggs and set aside on a plate.
TIPPat the boiled eggs completely dry with a kitchen towel before frying to prevent oil from splattering.
prep · ~15 min
Soak the dried red chilies.
Soak dried red chilies in hot water for 15 minutes. Drain and keep the chilies ready.
saute · ~13 min
Sauté the aromatics and whole spices.
1.In the same pan, add sliced onions and saute until deep golden brown (8-10 min).
2.Add chopped garlic, ginger, and whole black peppercorns. Sauté until the raw smell disappears (2 min).
3.Add cumin seeds and stir for 30 seconds until fragrant.
4.Add turmeric powder and red chili powder, stir quickly for 15 seconds.
TIPDon't rush browning the onions — a deep, rich color builds the foundation of the laal masala.
mix · ~2 min
Blend the masala paste.
1.Transfer the sautéed onion mix to a blender.
2.Add the soaked, drained red chilies and chopped tomatoes.
3.Blend to a smooth, thick paste, adding 1-2 tbsp water only if needed to help the blades move.
TIPAim for a thick paste consistency. Too much water now will make it harder to roast the masala later.
saute · ~11 min
Roast the laal masala paste.
1.Return the ground paste to the same pan and cook on medium-low heat.
2.Stir continuously, scraping the bottom, until the paste thickens, turns darker in color, and releases oil from the sides (10-12 min).
3.Add salt and mix well.
TIPKeep the flame medium-low and stir frequently. A well-roasted masala is the difference between a good and a great egg curry.
simmer · ~9 min
Simmer the gravy and add eggs.
1.Pour in 1 cup water and bring to a gentle boil.
2.Lower the heat and let the gravy simmer for 5 minutes, until it reaches a thick, coating consistency.
3.Gently place the fried eggs into the simmering gravy.
4.Cover the pan and cook on low heat for 3-4 minutes, letting the eggs absorb the flavors.
temper · ~1 min
Finish with a ghee tempering.
1.In a small separate pan, heat 1 tbsp ghee until it melts and just starts to smoke.
2.Pour the hot ghee over the simmering curry. It will sizzle dramatically.
3.Sprinkle garam masala on top and give the pan a gentle swirl.
TIPThe final ghee tempering adds a glossy richness and a layer of aroma that defines the dish. Don't skip it.
garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, garnish generously with chopped coriander leaves. Serve immediately with roti, naan, or steamed 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
Pat the boiled eggs completely dry before frying to avoid oil splatter.
2
Make shallow slits on the eggs after frying so the masala seeps in better.
3
Soak Kashmiri dried red chilies for a vibrant red color without too much heat.
4
Brown the onions until deep golden — this builds the masala's smoky base.
5
Roast the blended masala paste until oil separates for a deep, cooked flavor.
6
Add the fried eggs to the gravy just before serving so they stay firm.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Swap half the eggs with paneer cubes (tofu for vegans) or add boiled chicken chunks alongside the eggs for an extra protein punch.

oil free

Oil-free

Skip the oil for shallow frying and instead roast the eggs in an air fryer (at 200°C for 4 minutes). Use minimal oil for the masala or dry-roast the onion paste.

vegan