Green Masala Egg Curry

Name: Green Masala Egg Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg; 600 ml water (for boiling eggs and curry); 2 pcs onion (medium, roughly chopped); 1 cup coriander leaves (loosely packed); 0.5 cup mint leaves (loosely packed); 3 pcs green chili; 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder (for eggs); 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 1 tbsp lemon juice; 0.5 tsp salt

RATING

4.4/5(78)

TASTE SCORE

8/10

Boiled eggs simmer in a bright, herb-packed green masala made with coriander, mint, green chili, onion, and yogurt. It is fresh, gently spiced, and perfect with roti, paratha, or a small helping of rice.

PREP

20m

COOK

25m

SERVES

2 EGGS AND ABOUT 1 CUP OF CURRY

231 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Boil and peel the eggs.
1.Place the eggs in a saucepan and cover with part of the water.
2.Bring to a boil, then cook until hard-boiled (10 minutes).
3.Cool the eggs under running water and peel them.
4.Make 2-3 light slits on each egg so the masala coats well.
TIPLight slits help the eggs absorb flavor without breaking apart.
mix · ~5 min
Blend the green masala.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, and one chopped onion to a blender.
2.Add the yogurt and lemon juice.
3.Blend to a smooth green paste.
4.Use a small splash of the remaining water only if needed to keep the paste thick.
fry · ~3 min
Lightly fry the eggs.
Heat 1 tbsp oil in a pan over medium heat. Add the peeled eggs with turmeric powder and a pinch of salt, then turn for 2-3 minutes until lightly spotted. Remove to a plate.
temper · ~7 min
Make the base for the curry.
1.Heat the remaining oil in the same pan over medium heat.
2.Add cumin seeds and bay leaf and let them sizzle for 20-30 seconds.
3.Add the remaining chopped onion and cook until soft and lightly golden (5-6 minutes).
TIPKeep the heat medium so the cumin and bay flavor the oil without burning.
saute · ~6 min
Cook the green masala.
Add the blended green paste to the pan. Cook for 5-6 minutes, stirring often, until the raw smell fades and the masala thickens slightly. Stir in coriander powder, black pepper, garam masala, and the remaining salt.
simmer · ~8 min
Simmer the curry with the eggs.
Pour in the remaining water and bring the curry to a gentle simmer. Add the fried eggs, cover, and cook for 6-8 minutes so the eggs soak up the green masala and the gravy turns smooth.
serve
Serve the green masala egg curry hot.

PRO TIPS

What to keep in mind.

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

1
Use thick, well-whisked yogurt so the green masala stays creamy and doesn’t split in the pan.
2
Keep the blended herb paste fairly thick; too much water will dull the color and thin the gravy.
3
Fry the slit eggs only until lightly blistered, not deeply browned, so they stay tender inside.
4
Cook the green paste until its raw herbal smell disappears; this step rounds out the sharpness of mint and chili.
5
Simmer gently after adding yogurt-based masala, because a hard boil can make the gravy grainy.
6
This curry tastes even better after a short rest, as the slit eggs absorb more of the green masala.
7
Store leftovers chilled for up to 2 days and reheat on low heat to preserve the fresh herb flavor.