Egg Masala Dry
Hard-boiled eggs are pan-fried until golden, then tossed in a thick, spicy masala of onions, tomatoes, and aromatic spices. A quick and flavorful side dish that pairs perfectly with roti or rice.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prepare Eggs
- b.Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
- d.Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
- e.Once cool enough to handle, peel the eggs and make 2-3 shallow diagonal slits on each one. This helps them absorb the masala flavors.
- 2
Step 2
- a.Shallow Fry the Eggs
- b.Heat 1 tablespoon of oil in a wide, non-stick pan over medium heat.
- c.Add 1/4 teaspoon of turmeric powder and 1/4 teaspoon of red chili powder to the hot oil. Swirl the pan to mix.
- d.Carefully place the slit hard-boiled eggs into the pan. Sauté for 3-4 minutes, turning gently, until they are evenly golden and have a slightly crisp, blistered skin.
- e.Remove the fried eggs from the pan and set them aside.
- 3
Step 3
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 2 tablespoons of oil. Heat over medium flame.
- c.Add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes, until they turn soft, translucent, and start to brown at the edges.
- e.Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
- c.Add the remaining spice powders: 1/4 tsp turmeric powder, 3/4 tsp red chili powder, coriander powder, cumin powder, and salt.
- d.Stir well and cook the masala for 3-4 minutes on low-medium heat until the oil begins to separate from the mixture.
- e.Pour in 1/4 cup of water, mix everything together, and let it simmer for 2 minutes to form a thick, cohesive masala.
- 5
Step 5
- a.Combine and Finish
- b.Gently add the fried eggs back into the pan with the masala.
- c.Carefully toss the eggs to coat them evenly with the masala without breaking them.
- d.Cover the pan and let it cook on low heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
- e.Turn off the heat, sprinkle the garam masala over the top, and give it a final gentle mix.
- 6
Step 6
- a.Garnish and Serve
- b.Garnish generously with freshly chopped coriander leaves.
- c.Serve the Egg Masala Dry hot with roti, chapati, paratha, or as a side dish with a dal and rice meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Making slits in the eggs is crucial for them to absorb the masala flavor.
- 2Frying the eggs before adding them to the masala gives them a slightly chewy, pleasant texture and prevents them from breaking.
- 3Sauté the onions until they are nicely golden brown as this forms the sweet, flavorful base of the masala.
- 4For a vibrant red color without excessive heat, use Kashmiri red chili powder.
- 5Mash some of the tomatoes with the back of your spoon while cooking to help create a thicker, more uniform masala base.
- 6This dish tastes even better the next day as the eggs have more time to marinate in the spices.
Adapt it for your goals.
Spicier Version
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder along with the garam masala for extra heat.
Creamier MasalaCreamier Masala
For a slightly richer texture, add 2 tablespoons of cashew paste or thick coconut milk along with the water and simmer for a few minutes before adding the eggs.
With PotatoesWith Potatoes
Add one boiled and cubed potato along with the eggs. Fry the potato cubes until golden before adding them to the masala for a more filling dish.
South Indian StyleSouth Indian Style
Add a sprig of curry leaves along with the mustard seeds during tempering and a teaspoon of sambar powder with the other spices for a different flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Essential Nutrients
This dish provides key nutrients like Vitamin D, Vitamin B12, and Choline from eggs, which are vital for bone health, nerve function, and brain development.
Metabolism-Boosting Spices
The spices used, such as turmeric, cumin, and chili powder, contain compounds like curcumin and capsaicin that can help boost metabolism and aid in digestion.
Antioxidant Properties
Onions, tomatoes, ginger, and garlic are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving of Egg Masala Dry (approximately 2 eggs with masala) contains an estimated 280-320 calories. This can vary based on the amount of oil used and the size of the eggs.