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Masala Egg Curry

Dec 11
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Masala Egg Curry
Egg Curry is my top favorite, flavorful and easy dish when it comes to making dinner in hurry. Even though classic egg curry is staple in my house, I often look out for ideas to make different and easy egg curry variations.

This masala egg curry recipe is no-gravy variation of classic Egg Curry in gravy recipe that I posted few years back. Especially great when you want to enjoy some curry and eggs but do not have yogurt to make gravy.

Masala Egg Curry
Ready in 20 minutes, you can never go wrong with this simple yet scrumptious recipe.

And now about leftovers (if you are lucky to leave some for next day). Fry pre-cooked rice in this masala egg curry to make delicious curried egg fried rice. (will post this recipe sometime). Or Top masala egg curry on toasted baguette to serve as appetizers. Since this curry has no liquid gravy, you can use leftovers many different ways.

In-fact, I would not mind making masala egg curry specially just for appetizers.
Pairing Ideas:

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Masala Egg Curry

Masala Egg Curry
Total Time Prep Time Cook Time Difficulty Easy Serves 2

Ingredients

  • 4 Egg(s)  (hard boiled eggs)
  • 1 tbsp Canola Oil  
  • 1 tsp Cumin Seeds  
  • 1/4 tsp Nigella Seeds  
  • 1/4 tsp Garam Masala  
  • 1/2 tsp Turmeric  
  • 3-4 tbsp Cilantro  (fine chopped coriander or cilantro leaves)
  • Salt  (per taste (I added about 1 tsp))
  • 1 Tomatoes  (fine chopped about 1/2 cup)
  • 1 tbsp Ginger Garlic Paste  (or 2 garlic cloves fine minced and 1/2 inch root of ginger fine chopped)

Directions

Hide Step Photos
  • Step for Recipe - Masala Egg Curry
    1. Heat oil in a non-stick pan, add cumin seeds and nigella seeds and let them sputter (30 seconds)
    Step for Recipe - Masala Egg Curry
    2. Add chopped onion, green pepper, ginger and garlic and saute lightly (about 3 minutes till onion are soft)
  • Step for Recipe - Masala Egg Curry
    3. Add red chili powder, turmeric powder, garam masala powder and salt and sauté for 1 more minute. Now add chopped tomatoes and salt per taste (about 1 tsp) and continue cooking.
    Step for Recipe - Masala Egg Curry
    4. Cook till tomatoes are mushy and oil starts to separate from mixture. Add 1/2 cup water, bring to boil and then simmer at high medium heat liquid is absorbed and gravy has thickened a bit. (5 minutes)
  • Step for Recipe - Masala Egg Curry
    5. Peel hard boiled eggs and chop'em into small bite size pieces.
    Step for Recipe - Masala Egg Curry
    6. Add small chopped eggs and coriander leaves into cooked tomato and onion mixture and mix gently. Transfer into a serving bowl and serve hot with Indian parantha or Roti.

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3 comment(s)

  1. Yummm, egg curry, sounds and look elegant. Must a try for me.

  2. I love both of your egg curry recipes, easy yet so delicious, thanks for sharing ChefDeHome.

  3. I love baking @JellyBakes and never give much thought to savory flavors. You egg curry recipe looks easy to execute, have to try it.