Masala Egg
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This classic Indian curry is packed with flavor and comes together quickly, making it a perfect weeknight dinner paired with roti or rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prepare the Eggs
- b.Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
- d.Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
- e.Once cool enough to handle, peel the eggs. Using a small knife, make 2-3 shallow, lengthwise slits on each egg. This is crucial for them to absorb the gravy's flavor.
- 2
Step 2
- a.Shallow-Fry the Eggs
- b.Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
- c.Add 1/4 tsp of turmeric powder and 1/4 tsp of Kashmiri red chili powder to the oil.
- d.Carefully place the slit, boiled eggs into the pan. Sauté for 2-3 minutes, gently tossing, until they develop a light golden-brown, slightly blistered skin. This adds a wonderful texture.
- e.Remove the eggs from the pan and set them aside.
- 3
Step 3
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 3 tbsp of oil. Heat over medium flame.
- c.Add 1 tsp of cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are deeply golden brown. This step is key to developing the rich base flavor of the curry.
- e.Add the slit green chillies and the ginger-garlic paste. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Gravy
- b.Reduce the heat to medium-low. Add the spice powders: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds.
- c.Add the tomato puree and 1.25 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
- d.Pour in 1.5 cups of hot water, stir to combine, and bring the gravy to a gentle boil.
- 5
Step 5
- a.Simmer and Finish
- b.Gently slide the pan-fried eggs into the simmering gravy.
- c.Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the masala.
- d.Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry along with 0.75 tsp of garam masala. Give it a gentle stir.
- e.Garnish with freshly chopped coriander leaves. Let it rest for 5-10 minutes before serving hot with roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The secret to a rich, flavorful gravy is browning the onions properly. Don't rush this step; cook them until they are a deep golden brown.
- 2Using ripe, red tomatoes will give the gravy a better color and a naturally sweet and tangy flavor.
- 3Pan-frying the eggs before adding them to the gravy is optional but highly recommended as it creates a delicious, slightly chewy outer layer.
- 4For a creamier texture, you can add 2 tablespoons of cashew paste or full-fat cream towards the end of cooking.
- 5Always add garam masala and kasuri methi at the end with the heat turned off to preserve their delicate aromas.
- 6Let the curry rest for at least 10 minutes before serving. This allows the eggs to absorb the flavors and the gravy to thicken slightly.
Adapt it for your goals.
Punjabi Style
For a tangier, richer gravy, add 2 tablespoons of whisked full-fat yogurt (dahi) after cooking the tomatoes. Cook on low heat for a couple of minutes before adding water to prevent curdling.
South Indian StyleSouth Indian Style
Incorporate coastal flavors by adding 1/2 cup of coconut milk at the end of cooking. Start the recipe with a tempering (tadka) of mustard seeds, curry leaves, and a dried red chili in coconut oil.
With Potatoes (Aloo)With Potatoes (Aloo)
Add 2 medium potatoes, peeled and cubed, along with the onions. Sauté until lightly browned before proceeding with the recipe. You may need to add a little extra water to cook the potatoes through.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function. A single serving of this dish provides a significant portion of your daily protein needs.
Boosts Brain Health
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation. A healthy intake of choline is linked to better cognitive function.
Source of Antioxidants
The base of this curry, made with tomatoes, onions, garlic, and turmeric, is packed with powerful antioxidants like lycopene and curcumin. These compounds help protect your cells from damage caused by free radicals.
Frequently asked questions
One serving of Masala Egg (approximately 2 eggs and gravy) contains around 330-360 calories. This is an estimate and can vary based on the amount of oil used and the size of the eggs.