Tawa Egg Masala

Name: Tawa Egg Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water (to loosen the masala slightly); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(67)

TASTE SCORE

9/10

Hard-boiled eggs coated in a quick onion-tomato masala and finished on the tawa for extra flavor. This homestyle Indian egg dish is spicy, savory, and perfect with roti, pav, or jeera rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

222 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prep the eggs and masala ingredients.
1.Boil the eggs until hard-boiled, then peel them.
2.Make 2-3 light slits on each egg so the masala coats well.
3.Chop the onion and tomato finely.
4.Grate the ginger, mince the garlic, and chop the green chili.
saute · ~7 min
Cook the onion base on the tawa.
1.Heat oil on a tawa or wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until soft and light golden, 5-6 minutes.
4.Add ginger, garlic, and green chili; cook for 1 minute until fragrant.
TIPUse medium heat so the onion sweetens slowly and the garlic does not burn.
saute · ~8 min
Build the masala.
1.Add tomato and salt, then cook until the tomato turns soft and pulpy.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Mix well and cook until the masala looks thick and the oil starts to show at the edges.
4.Splash in water to loosen the masala slightly.
fry · ~4 min
Coat the eggs in the masala.
1.Add the boiled eggs to the tawa.
2.Roll them gently in the masala so they are well coated on all sides.
3.Cook for 3-4 minutes, turning once or twice so the eggs pick up flavor.
TIPTurn the eggs gently with a spoon so they stay whole and do not tear.
garnish
Finish with garam masala and coriander leaves.
serve
Serve hot with roti, pav, or 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
Make shallow slits on the boiled eggs before adding them so the masala clings instead of sliding off.
2
Cook the onions to light golden, not dark brown, so the masala stays balanced and doesn't taste bitter.
3
Add salt with the tomatoes early; it helps them break down faster into a smoother masala.
4
Wait for oil to show at the edges before adding water, or the masala can taste raw and sharp.
5
Use a wide tawa or pan so the eggs sit in one layer and get evenly coated without breaking.
6
If the masala turns too thick while coating the eggs, add just a spoon or two of hot water, not a big splash.
7
This dish reheats well; warm it gently on a tawa with a little water so the masala loosens without drying out.