Green Masala Egg Fry

Name: Green Masala Egg Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (hard-boiled, peeled, halved); 1 cup coriander leaves (loosely packed); 0.5 cup mint leaves (loosely packed); 3 pcs green chili (roughly chopped); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves); 1 tbsp lemon juice; 2 tbsp water (for grinding); 1 pcs onion (medium, finely sliced); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt

RATING

4.4/5(55)

TASTE SCORE

8/10

Boiled eggs tossed in a bright green masala of coriander, mint, green chili, onion, and a little lemon make a quick, punchy side dish. It is spicy, fresh, and perfect with roti, rice, or as part of a simple Indian meal.

PREP

15m

COOK

15m

SERVES

1 KATORI

196 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil and prepare the eggs.
1.Place the eggs in a pot and cover with water.
2.Bring to a boil, then cook until hard-boiled, about 10 minutes.
3.Cool, peel, and cut each egg in half.
TIPCool the eggs before peeling so the whites stay smooth and do not tear.
mix · ~3 min
Grind the green masala.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, lemon juice, and water to a small grinder jar.
2.Grind to a smooth, thick green paste.
3.Scrape down the sides once if needed so the masala blends evenly.
saute · ~6 min
Cook the onion and spices.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add sliced onion and cook until soft and lightly golden, 4 to 5 minutes.
4.Add turmeric powder, garam masala, and salt.
TIPKeep the heat medium so the onions sweeten without burning.
saute · ~4 min
Cook the green masala.
Add the ground green masala to the pan and cook for 3 to 4 minutes, stirring often, until the raw smell fades and the oil starts to show at the edges.
TIPIf the masala sticks, sprinkle in a spoon of water and keep stirring.
fry · ~3 min
Coat the eggs in the masala.
1.Place the halved eggs in the pan with the cut side up first.
2.Gently turn and coat them well in the green masala.
3.Cook for 2 to 3 minutes so the masala clings to the eggs without breaking them.
serve
Serve the green masala egg fry 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 older eggs for boiling; they peel more cleanly and keep the whites intact.
2
Keep the green paste thick, not watery, so it fries instead of steaming in the pan.
3
Cook the herb masala only until the raw smell goes and oil peeks out; overcooking dulls the bright green color.
4
Add the egg halves cut-side up first so the yolks stay in place while the masala settles around them.
5
If your coriander and mint are wet after washing, pat them dry before grinding to avoid a loose masala.
6
This dish is best served fresh, but you can grind the green masala a few hours ahead and refrigerate it.
7
Reheat gently on low heat with a splash of water so the masala loosens without turning bitter.