Egg Curry Tikka Masala
A meatless Monday dinner with flavorful spiced marinated boiled eggs in creamy Tikka Masala Sauce. I call it - Egg Curry Tikka Masala
Posted By Savita
Egg Tikka Masala or Egg Curry Tikka Masala - A spicy meets savoury Indian curried egg main course with everyone's favorite silky, creamy tikka masala gravy! No chicken or paneer, let's try something different for dinner!
Is tikka masala only limited to chicken or paneer? Not really! In my kitchen, I use tikka masala sauce a lot more way than you would imagine. Truth is, tikka masala is a delicious base sauce which will compliment any protein. Especially when I forget to thaw chicken, I marinate eggs and cook just as chicken tikka for a flavorful Egg Tikka Masala.
(marinated curried eggs? Oh, yes! more on this ahead)
So, this recipe is for all my friends who love Tikka Masala... and love egg curry!! You know the best part?! Since eggs, quintessential breakfast staple, are often in refrigerator.. it saves me a grocery trip and I still can enjoy egg tikka masala for dinner.
Oh, if you have some leftover Easter deviled eggs? Use them for this recipe and turn leftovers to a meatless Monday dinner!
- 3-4 Egg(s) (hard boiled)
- 1/2 tsp Garam Masala
- 1 tbsp Lime (juice)
- 1/2 tsp Cumin Powder
- 1 tsp Garlic (paste)
- 1/4 tsp Chili Powder
- Canola Oil (for frying)
- 500 ml Tomato Puree (about 2 cups, or use pureed tomato sauce)
- 1 tsp Garlic (paste)
- 2 tsp Sugar
- 1 tsp Garam Masala
- 75 ml Heavy Cream (or 1/3 cup, use less or more per taste)
- 2 tbsp Cashew (**paste)
- 3-4 tbsp Cilantro (fresh leaves, chopped)
- 1/2 tsp Chili Powder (adjust per taste, I add up-to 1 tsp for more heat)
- 1 tbsp Unsalted Butter (for finishing sauce, optional)
Marinated Curried Fried Eggs
Tikka Masala Sauce
- 1. Score (put thin shallow cuts) boiled and peeled eggs. Mix all the egg masala in a small bowl and rub on eggs. Leave aside to marinate.
- 2. Heat 2 tbsp oil in a wide, heavy bottom sauce pan. Add marinated whole eggs and let them fry (don't move too much) until crispy and brown from all sides. Remove in a plate.
- 3. Whip clean the pan, add 1 tbsp fresh oil. Add garam masala, sugar and cashew paste, cook for 1 minute stirring often.
- 4. Add tomato puree mixed with 1 cup of water, and salt. Mix well. Bring to boil, cover and cook for 20 minutes at medium heat or until sauce has reduced at bit and thickened.
- 5. Now add chili powder, and heavy cream. Mix well and simmer until sauce thickens. Taste and adjust salt and chili. Add eggs, sliced in half or whole, cook 2-3 minutes until eggs are heated through. Add chopped cilantro. Finish with butter (if using). Serve and enjoy!
**If you can't find cashew paste. Soak 8-10 cashews in hot water for 10 minutes. After 10 minutes, discard water and pulse cashews in food processor to make a paste.