Marwari Egg Masala

Name: Marwari Egg Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 8 pcs egg (hard-boiled, peeled, halved if large); 2 tbsp mustard oil; 1 tsp cumin seeds; 2 pcs dried red chili (broken); 2 pcs onion (medium, finely chopped); 2 tsp ginger paste; 2 pcs green chili (slit lengthwise); 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 3 tbsp yogurt (whisked smooth, at room temperature); 1 pinch salt; 1 cup water (for gravy); 1 tsp dried fenugreek leaves (kasuri methi, crushed between palms); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

8/10

Hard-boiled eggs smothered in a rich, tangy Rajasthani-style onion-tomato gravy with dried fenugreek and warm spices. This rustic Marwari classic skips garlic and leans on ginger, yogurt, and a handful of pantry masalas to build deep flavour. A soulful everyday curry that comes together in under 40 minutes and pairs beautifully with roti or steamed rice.

PREP

10m

COOK

25m

SERVES

2 EGGS WITH GRAVY

264 cal

SERVINGS

METHOD · 8 STEPS

prep
Boil and peel the eggs.
1.Place 8 eggs in a saucepan and cover with cold water by an inch.
2.Bring to a rolling boil, then cover, turn off the heat, and let sit 10 minutes.
3.Drain, transfer to a bowl of cold water, and peel once cool enough to handle.
4.If the eggs are large, halve them lengthwise for easier serving.
fry · ~4 min
Pan-fry the boiled eggs.
1.Warm 1 tbsp mustard oil in a heavy-bottomed kadhai over medium heat until it smokes lightly — this takes away the raw pungency.
2.Reduce heat to low, carefully slide in the peeled eggs, and fry 2 minutes, turning gently with a spoon until they are pale golden all over.
3.Lift the eggs onto a plate and set aside.
TIPFrying the eggs creates a thin skin that soaks up the gravy without crumbling.
temper · ~2 min
Make the tempering.
1.In the same kadhai, add the remaining 1 tbsp mustard oil and heat until lightly smoking.
2.Lower the flame, add cumin seeds and broken dried red chilies, and let them sizzle until fragrant (30 seconds).
saute · ~9 min
Cook the onion and ginger base.
1.Add finely chopped onions and a generous pinch of salt to speed up the softening.
2.Sauté on medium heat, stirring often, until the onions turn deep golden — about 8 minutes.
3.Stir in the ginger paste and slit green chilies, and cook 1 minute until the raw ginger smell fades.
TIPPatience with the onions is key — the deep golden colour is where the Marwari sweetness comes from.
saute · ~7 min
Cook the tomato masala.
1.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.
2.Stir well and cook until the tomatoes break down completely, the oil surfaces at the edges, and the mixture looks like a thick glossy paste — around 5 to 7 minutes.
simmer · ~5 min
Add yogurt and build the gravy.
1.Take the pan off the heat for 30 seconds, then stir in the whisked yogurt slowly — this prevents it from splitting.
2.Return the pan to low heat, add 1 cup of water and a pinch of garam masala, and stir to make a smooth gravy.
3.Let it come to a gentle simmer and cook 4 to 5 minutes until the gravy thickens slightly.
TIPAlways whisk the yogurt smooth and add it off-heat — direct high heat makes it curdle.
simmer · ~4 min
Add the eggs and finish the dish.
1.Slide the fried eggs into the simmering gravy, spoon some gravy over the top, and simmer gently for 4 minutes so the eggs absorb the flavours.
2.Crush dried fenugreek leaves between your palms directly over the pan, stir them in, and turn off the heat.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

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

1
Boil eggs just until set — a 10-minute rest after boiling prevents grey yolks and keeps them tender.
2
Fry the boiled eggs in mustard oil until pale golden; this creates a thin skin that prevents crumbling in the gravy.
3
Cook the onions until deep golden — this is where the Marwari sweetness comes from; don't rush this step.
4
Always whisk yogurt smooth and add it off-heat; direct high heat makes it curdle and split.
5
Crush dried fenugreek leaves between your palms just before adding to release maximum aroma.
6
Use a heavy-bottomed kadhai or pan to ensure even heat and prevent the masala from burning.

RECIPE VARIATIONS

Adapt it for your goals.

Low oil

Low-oil

Replace mustard oil with 1 tbsp ghee and skip the egg-frying step entirely — just simmer the peeled boiled eggs directly in the gravy for a lighter version that still tastes rich.

High protein

High-protein

Swap half the eggs with 200 g paneer cubes (fried until golden) for extra protein and a creamy contrast to the tangy gravy.

Vegan

Replace eggs with extra-firm tofu cubes (boiled 5 minutes, then pan-fried) and use plant-based yogurt — the gravy's tomato-onion base is naturally vegan-friendly.

Extra spicy

Add 1 tsp Kashmiri red chili powder for colour and heat, plus 2 extra slit green chilies, for those who want a fiery Marwari-style kick.

HEALTH BENEFITS