Kala Masala Egg Curry

Name: Kala Masala Egg Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 3 tbsp dry coconut (grated); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves); 2 tsp kala masala; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 tbsp oil; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

8/10

Hard-boiled eggs simmered in a dark, fragrant Maharashtrian-style gravy with roasted coconut, onion, and kala masala. Rich, earthy, and gently spicy, this curry pairs beautifully with chapati or steamed rice.

PREP

20m

COOK

30m

SERVES

2 EGGS WITH APPROXIMATELY 1 CUP OF CURRY.

244 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil and peel the eggs.
Cook the eggs in boiling water until hard-boiled, about 10 minutes. Cool, peel, and keep them ready.
TIPMake a few light slits in the boiled eggs later so they absorb the curry better.
roast · ~13 min
Roast the onion and coconut base.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add 2 sliced onions and cook until deep golden, 8 to 10 minutes.
3.Add dry coconut and roast until aromatic and lightly browned, 2 minutes.
4.Add ginger and garlic, cook 1 minute, then let the mixture cool.
mix · ~3 min
Grind the masala paste.
Transfer the cooled roasted mixture to a grinder with a little water and blend to a smooth, thick paste.
saute · ~10 min
Cook the tempering and tomatoes.
1.Heat the remaining oil in a kadai over medium heat.
2.Add mustard seeds, cumin seeds, and bay leaf and let them splutter.
3.Add the remaining sliced onion and cook until soft and light golden, 4 to 5 minutes.
4.Add chopped tomato and cook until soft and pulpy, 4 minutes.
TIPKeep the heat moderate so the spices darken gently without burning.
saute · ~6 min
Cook the masala.
1.Add the ground paste to the pan and mix well.
2.Add kala masala, coriander powder, red chili powder, turmeric powder, and salt.
3.Cook, stirring often, until the masala thickens and smells rich, 5 to 6 minutes.
simmer · ~10 min
Simmer the curry with the eggs.
1.Pour in water and bring the gravy to a gentle simmer.
2.Make light slits in the boiled eggs and add them to the curry.
3.Cover and simmer for 8 to 10 minutes so the eggs soak up the flavors.
garnish
Garnish with coriander leaves.
serve
Serve hot with chapati or steamed rice.

PRO TIPS

What to keep in mind.

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

1
Roast the onion until truly deep golden, not just soft, to build the signature dark Maharashtrian flavour.
2
Cool the roasted onion-coconut mixture before grinding so the paste turns smooth instead of oily.
3
Make only shallow slits in the boiled eggs; deep cuts can make the whites tear in the simmering gravy.
4
Cook the ground masala until it thickens and leaves a little oil at the edges; this removes any raw onion taste.
5
Keep the simmer gentle after adding eggs, or the gravy can split and the eggs may turn rubbery.
6
This curry tastes even better after 30 minutes of resting, when the kala masala and coconut meld fully.
7
If reheating the next day, add a splash of hot water to loosen the gravy because the coconut thickens as it sits.