Egg Masala
Hard-boiled eggs simmered in a rich, spiced onion-tomato gravy. This comforting North Indian curry comes together in under 30 minutes with basic pantry spices, making it a perfect weeknight dinner. Serve with roti or rice for a satisfying meal.
For 4 servings
- boil · ~10 min
Boil and prepare the eggs.
1.Place eggs in a saucepan, cover with cold water, and bring to a rolling boil.2.Boil for 8-10 minutes, then transfer to cold water to cool completely.3.Peel the eggs and prick them lightly with a fork. Set aside.TIPOlder eggs peel more easily. Add a pinch of salt to the water to prevent cracking. - temper · ~1 min
Make the tempering.
1.Heat oil in a heavy bottom pan over medium heat.2.Add cumin seeds and bay leaf. Let them sizzle until aromatic (30 sec). - saute · ~15 min
Build the onion-tomato base.
1.Add finely chopped onions and slit green chilies. Sauté until onions turn golden brown (7-8 min).2.Add ginger paste and garlic paste. Cook until the raw smell disappears (1 min).3.Pour in the tomato puree, add turmeric powder, red chili powder, coriander powder, and salt.4.Cook the masala on medium-low heat, stirring often, until oil separates from the sides (8-10 min).TIPPatience here is key—undercooked masala tastes raw. Wait until the oil glistens on top. - simmer · ~7 min
Simmer the gravy and add eggs.
1.Pour in 1 cup water, stir well, and bring the gravy to a gentle boil.2.Reduce heat to low, carefully slide in the boiled eggs.3.Cover and simmer for 5-7 minutes, letting the eggs absorb the flavors. Turn the eggs once halfway.TIPFor a richer taste, make a couple of shallow slits in each egg before adding them to the gravy. - garnish · ~2 min
Finish and garnish.
1.Turn off the heat. Sprinkle garam masala and chopped coriander leaves over the curry.2.Cover and let it rest for 2 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick boiled eggs with a fork before simmering so they absorb more gravy without falling apart.
- 2Cook the onion-tomato masala until oil visibly separates—this deepens flavor and prevents rawness.
- 3Use older eggs for easier peeling; add a pinch of salt to the boiling water to reduce cracking.
- 4Make shallow slits in the eggs for a richer, more infused taste throughout the curry.
- 5Let the finished curry rest covered for 2 minutes so the garam masala aroma mellows into the dish.
- 6For a thicker gravy, mash one or two tomato pieces against the pan during the simmer.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and use a non-stick pan. The onions will still brown with careful stirring, cutting fat without sacrificing the masala's texture.
high proteinHigh-protein
Add 200g of cubed paneer or boiled chickpeas along with the eggs for a protein-boosted meal that keeps the same spice profile.
veganVegan
Replace hard-boiled eggs with firm tofu cubes (pan-seared until golden) and use oil instead of ghee. The tofu mimics the egg texture while absorbing the gravy beautifully.
jainJain
Omit onions, garlic, and ginger. Use asafoetida (hing) in the tempering and a pinch of fennel powder to replicate the savory depth, making it Jain-friendly.
Why this is on our healthy list.
High in High-Quality Protein
Eggs provide complete protein with all essential amino acids, supporting muscle repair and satiety.
Rich in Antioxidant Spices
Turmeric, cumin, and coriander deliver anti-inflammatory compounds like curcumin and flavonoids.
Good Source of B Vitamins
Eggs are naturally rich in B12, riboflavin, and choline, which support energy metabolism and brain health.
Low in Added Sugar
This savory curry contains no added sugars, relying only on natural tomato sweetness for balance.
Frequently asked questions
Yes, leftover hard-boiled eggs work well. Just prick them before adding to the gravy so they reheat without becoming rubbery and absorb the flavors.
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