Hariyali Egg Masala
Boiled eggs tucked into a fresh green masala made with coriander, mint, green chili, onion, and yogurt. The gravy is bright, gently spiced, and full of herby flavor, making it a lovely side with roti, paratha, or jeera rice.
For 4 servings
- boil · ~15 min
Boil the eggs.
1.Place the eggs in a saucepan and add 750 ml water.2.Bring to a boil over medium-high heat.3.Cook for 10 minutes until hard-boiled.4.Drain, cool, peel, and keep aside.TIPCool the eggs before peeling so the shells come off more cleanly. - mix · ~3 min
Blend the green masala.
1.Add coriander leaves, mint leaves, green chili, ginger, garlic, yogurt, and lemon juice to a blender.2.Blend to a smooth green paste.3.If needed, use 1 to 2 tbsp from the measured gravy water to help it move. - saute · ~10 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add chopped onion and cook until light golden, 5 to 6 minutes.4.Add chopped tomato and cook until soft and pulpy, 3 to 4 minutes.TIPDo not brown the onions too much or the gravy will lose its fresh green color. - saute · ~5 min
Add the spices and green paste.
1.Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt.2.Stir for 20 seconds on low heat.3.Add the green masala paste and cook gently for 3 to 4 minutes, stirring often.TIPKeep the heat low after adding yogurt-based paste so it does not split. - simmer · ~6 min
Make the gravy.
Pour in 0.75 cup water and mix well. Simmer for 5 to 6 minutes until the masala thickens slightly and the raw smell of the herbs cooks off.
- simmer · ~4 min
Add the eggs and finish the masala.
Halve the boiled eggs or keep them whole, then add them to the gravy. Spoon the masala over the eggs and simmer for 3 to 4 minutes so they take on the flavor.
- serve
Serve the Hariyali Egg Masala hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Shock the boiled eggs in cold water before peeling to prevent a grey ring and make the shells release easier.
- 2Use thick, well-whisked yogurt and keep the flame low when adding the green paste so the gravy stays smooth.
- 3Do not overcook the coriander-mint paste; 3 to 4 minutes is enough to remove rawness without dulling the bright green color.
- 4If serving whole eggs, make 2 to 3 shallow slits so the hariyali masala seeps in better.
- 5Cook onions only to light golden, not deep brown, or the gravy will taste heavier and lose its fresh herb character.
- 6Add lemon juice to the blender, not at the end, to keep the chutney-like paste bright and lively.
- 7This masala thickens as it sits, so loosen leftovers with a splash of hot water before reheating gently.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and use a nonstick pan; the onion-tomato base will still cook down, giving a lighter everyday version.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the cool herbiness balanced by more heat.
paneerPaneer
Swap boiled eggs for paneer cubes for a vegetarian hariyali masala with the same fresh green gravy.
gravy styleGravy-style
Add a bit more water and simmer a minute longer if you want extra sauce for jeera rice or paratha.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make the dish filling and provide quality protein, helping turn the green masala into a satisfying meal.
Herb-Rich Gravy
Coriander and mint bring fresh plant compounds and a lot of flavor without needing a heavy, cream-based sauce.
Digestive Spice Support
Ginger, garlic, cumin, and coriander are classic warming spices that add depth while supporting easier digestion.
Balanced Creaminess
Yogurt adds tang and body to the gravy in a lighter way than using large amounts of cream or butter.
Frequently asked questions
Usually the onions were browned too much or the herb paste was cooked too long on high heat. Keep the onions just light golden and simmer the green masala gently.
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