Egg Masala
Bold and brimming with flavor, this Egg Masala recipe is a quintessential Indian dish that's perfect for weeknight dinners or special occasions. Featuring hard-boiled eggs simmered in a rich, aromatic gravy made with sautéed onions, pureed tomatoes, and a blend of warm spices like turmeric, cumin, and garam masala, this dish offers a burst of taste in every bite. The addition of ginger-garlic paste and green chilies lends a tantalizing depth, while fresh cilantro adds a refreshing garnish. Ready in just 40 minutes, this hearty and versatile egg curry pairs beautifully with steamed basmati rice, fluffy naan, or even homemade roti, making it a crowd-pleaser for any meal. Ideal for anyone seeking a comforting yet flavorful Indian recipe, this Egg Masala will become a staple in your culinary repertoire.
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Vegetable oil
- 2 medium, finely chopped Onion
- 3 medium, pureed Tomatoes
- 1 tablespoon Ginger-garlic paste
- 2 small, sliced Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala powder
- 1 teaspoon or to taste Salt
- 1 cup Water
- 2 tablespoons, chopped Cilantro
Instructions
Begin by boiling the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes. Remove from heat, drain the hot water, and submerge the eggs in cold water. Once cooled, peel the shells off and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sliced green chilies to the pan. Cook until the raw aroma disappears, about 2 minutes.
Pour in the tomato puree and cook until the mixture thickens and the oil starts separating from the sides, approximately 5-7 minutes.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for another 2 minutes to allow the spices to blend.
Add a cup of water to the pan and bring the mixture to a boil. Adjust the consistency of the gravy as desired.
Gently add the boiled and peeled eggs into the masala, and reduce the heat to a simmer. Let the eggs absorb the spices, cooking for about 5 minutes.
Sprinkle the garam masala and chopped cilantro over the top. Stir gently to combine.
Serve the egg masala hot with cooked rice or your choice of Indian bread such as naan or roti.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 338 mg | 26% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
