• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Egg Masala

    Published: Feb 28, 2021 | Last Updated On: May 24, 2021 by Neha Mathur

    Egg Masala

    5897 shares
    Jump to Recipe

    Make this simple and quick Dhaba-style egg masala curry for a delicious Indian meal. It gets done in under 20 minutes and uses simple pantry staples.

    Egg curry is very comforting for busy days and thus I am sharing some more recipes that you can try – Kerala Egg Curry, Kolhapuri Egg Curry, Chettinad Egg Curry, Egg Butter Masala, and Mughlai Egg Korma.

    Egg masala served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Egg Masala?
    • Pro Tips By Neha
    • Storage Suggestions
    • Serving Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Egg masala is an Indian curry made using hard-boiled eggs simmered in an onion-tomato gravy which is spiced using a few spices. This simple and quick-to-make curry is very flavorful and comes together in under 20 minutes.

    Each home has a different style of making egg masala and with a slight change in the spices used, you get a totally different taste.

    I am sharing a dhaba-style (Indian roadside restaurants) recipe to make this egg curry masala here and I am sure you will like it too.

    This Egg Masala Curry is,

    • Delicious
    • Dairy-Free
    • Easy to make
    • Loaded with flavor
    • Like your Dhaba Anda Curry

    Ingredients

    Eggs – In this curry, hard-boiled eggs are shallow fried in mustard oil before adding them into the thick tomato gravy. You can skip the frying step to make the curry healthier.

    Oil – If you want that Dhaba taste, I would highly recommend making it mustard oil, as it lends a beautiful flavor to this curry. If you do not have mustard oil, you can use vegetable oil or light olive oil.

    Whole Spices – Whole spices when infused in hot oil adds a nice flavor and aroma. I have used cumin seeds, cloves, and cardamoms.

    You can also add in bay leaf and dry red chili if you like.

    Spice Powders – Add in some everyday and basic spice powders such as coriander powder, Kashmiri red chili powder, turmeric powder, garam masala spice mix, and salt, that will further enhance the taste of this curry.

    Tomato & Tomato Puree – We will use both, finely chopped fresh tomatoes and tomato puree, to make the base of this curry, which will add a little bit of tartness and sweetness. If you don’t have access to tomato puree, use half the amount of tomato paste.

    If you like smooth curry, add only tomato puree and skip chopped tomatoes.

    Kasuri Methi – Finally, add in some Kasuri Methi, which instantly adds so much flavor.

    Others – Apart from the above-mentioned ingredients, we will need some basic ingredients such as onion, fresh ginger, garlic, lime, and cilantro (coriander).

    How to make Egg Masala?

    Start by boiling the eggs. Add 6-7 cups of water to a medium-size saucepan and keep the eggs in a single layer at the bottom of the pan. Eggs must be covered with water for at least an inch. Bring the water to a rolling boil over high heat. Add 2 teaspoon salt to the pan. Adding salt will prevent the eggs from breaking and the whites to run out while boiling. Try this tip and thank me later 🙂

    Now reduce the heat to low and simmer for 10 minutes. Remove the pan from heat and let it sit aside for 5 minutes. Drain the hot water and fill the pan with cold water. Let the eggs cool down for 5 minutes. Drain the water, take the eggs out and peel them.

    Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.

    Heat 2 tablespoon mustard oil in a skillet over medium-high heat. Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying. If it is spluttering a lot, cover the skillet with a lid.

    Boiled eggs frying in a pan.

    Take out the fried eggs on a plate and keep them aside.

    Fried eggs.

    Heat the remaining oil (2 tbsp) in a medium-size wide pot over medium-high heat. Add the oil left from frying the eggs to this pot too. Once the oil is hot, add 1 teaspoon cumin seeds, 3-4 crushed cloves, and 1 crushed black cardamom and let them crackle for 3-4 seconds.

    Cumin seeds, cloves and black cardamom added to hot oil.

    Add 1 cup finely chopped onion and fry on medium-high heat until slightly browned. Keep stirring while frying. It will take 4-5 minutes.

    Onion added to the pan.

    Now add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic and fry until onions are nicely browned. It will take another 4-5 minutes.

    Ginger and garlic added to the pan.

    Add ½ cup finely chopped tomato and ¼ cup tomato puree and cook for 3-4 minutes.

    Chopped onion and tomato added to the pan.

    Add 1 tablespoon coriander powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala spice mix, and salt to taste and cook for 3-4 minutes. If the masala is getting too dry and is starting to burn from the bottom, splash a little water.

    Dry spices added to the pan.

    Now add the boiled and fried eggs and 2 cups of water to the pot and bring the gravy to a boil.

    Eggs and water added to the pan.

    Reduce the heat to medium-low and simmer for 5-6 minutes. Add 2 tablespoon crushed Kasuri methi and 1 teaspoon lime juice and mix well. Garnish with fresh chopped cilantro. Egg masala is ready to serve. Serve it hot with any Indian bread or rice.

    Ready egg masala.

    Pro Tips By Neha

    Frying boiled eggs in mustard oil really brings out the flavor. If you do not want to fry the eggs, add them directly to the curry.

    To give the curry a smoky flavor, you can do a Dungar method, which is smoking the curry with coal in a bowl with hot ghee. Heat a piece of coal or a cinnamon stick over direct heat until it is red hot. Keep a small bowl in the center of the pot with the curry. Keep the red hot coal in the bowl. Drizzle a teaspoon of oil over the coal and close the lid of the pot immediately. Let the curry absorb the smoke for 10 minutes. Open the lid and remove the bowl. Give the curry a gentle stir. Heat it once again and serve.

    For a smooth textured curry, only use tomato puree and not chopped tomatoes.

    Make the curry only in mustard oil, for the Dhaba-like taste.

    You can make egg masala with lot’s of gravy, semi gravy or dry.

    To make the curry richer, add cashew nuts, almonds, or poppy seeds paste to it. Heavy cream can also be added at the end of the cooking.

    Storage Suggestions

    You can store egg masala in the fridge for 2 to 3 days, in an air-tight container. You can store only the curry too, and add in freshly boiled eggs while serving. Reheat it in a pan or microwave, until nice and hot.

    When it comes to freezing the curry, hard-boiled eggs can be frozen, but they won’t taste good once you thaw them. So I would recommend you freeze the curry in a ziplock freezer bag and add freshly boiled eggs to the curry when you are planning to serve it.

    Serving Suggestions

    This simple egg masala curry recipe tastes good with almost all the Indian bread, but I usually serve it along with roti, lachha paratha, or jeera rice.

    You can also serve it with makki ki roti or bajre ki roti in Winters. This combination tastes just delicious.

    I sometimes even like to serve egg masala with a crisp plain dosa or appam, especially for weekend breakfasts.

    A few of my other fav options are – ghee rice, tawa paratha, mutton biryani, and basmati rice.

    You might also like

    • Indian Mutton Curry
    • Authentic Kashmiri Mutton Rogan Josh (Kashmiri Lamb Curry)
    • Dhaba Style Chicken Curry
    • Chicken Vindaloo

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this simple and quick Dhaba-style egg masala curry for a delicious Indian meal. It gets done in under 20 minutes and uses simple pantry staples.

    Egg Masala Recipe

    Make this simple and quick Dhaba-style egg masala curry for a delicious Indian meal. It gets done in under 20 minutes and uses simple pantry staples.
    4.67 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 232kcal
    Author: Neha Mathur

    Ingredients 

    • 4 large eggs (hard boiled)
    • 4 tablespoon mustard oil (or any other vegetable oil)
    • 1 teaspoon cumin seeds
    • 3-4 cloves (crushed)
    • 1 whole black cardamom (crushed)
    • 1 cup finely chopped onion
    • 1 teaspoon chopped ginger
    • 1 teaspoon chopped garlic
    • ¼ cup finely chopped tomato
    • ¼ cup tomato puree
    • 1 tablespoon coriander powder
    • 2 teaspoon Kashmiri red chili powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon garam masala spice mix
    • salt to taste
    • 2 tablespoon Kasuri methi
    • 1 teaspoon lime juice
    • 2 tablespoon chopped cilantro
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Start by boiling the eggs. Add 6-7 cups of water to a medium-size saucepan and keep the eggs in a single layer at the bottom of the pan. Eggs must be covered with water for at least an inch. Bring the water to a rolling boil over high heat. Add 2 teaspoon salt to the pan. Adding salt will prevent the eggs from breaking and the whites to run out while boiling. Try this tip and thank me later 🙂
    • Now reduce the heat to low and simmer for 10 minutes. Remove the pan from heat and let it sit aside for 5 minutes. Drain the hot water and fill the pan with cold water. Let the eggs cool down for 5 minutes. Drain the water, take the eggs out and peel them.
    • Wipe the peeled eggs with a kitchen towel and prick them with a fork all over. If you don’t wipe the eggs, they will splutter a lot while frying because of the moisture in them. Pricking also helps while frying.
    • Heat 2 tablespoon mustard oil in a skillet over medium-high heat. Shallow fry the eggs until they are browned from all sides. Keep rotating them while frying. If it is spluttering a lot, cover the skillet with a lid.
    • Take out the fried eggs on a plate and keep them aside.
    • Heat the remaining oil (2 tbsp) in a medium-size wide pot over medium-high heat. Add the oil left from frying the eggs to this pot too. Once the oil is hot, add 1 teaspoon cumin seeds, 3-4 crushed cloves, and 1 crushed black cardamom and let them crackle for 3-4 seconds.
    • Add 1 cup finely chopped onion and fry on medium-high heat until slightly browned. Keep stirring while frying. It will take 4-5 minutes.
    • Now add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic and fry until onions are nicely browned. It will take another 4-5 minutes.
    • Add ½ cup finely chopped tomato and ¼ cup tomato puree and cook for 3-4 minutes.
    • Add 1 tablespoon coriander powder, 2 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala spice mix, and salt to taste and cook for 3-4 minutes. If the masala is getting too dry and is starting to burn from the bottom, splash a little water.
    • Now add the boiled and fried eggs and 2 cups of water to the pot and bring the gravy to a boil.
    • Reduce the heat to medium-low and simmer for 5-6 minutes. Add 2 tablespoon crushed Kasuri methi and 1 teaspoon lime juice and mix well. Garnish with fresh chopped cilantro. Egg masala is ready to serve. Serve it hot with any Indian bread or rice.

    Notes

    Frying boiled eggs in mustard oil really brings out the flavor. If you do not want to fry the eggs, add them directly to the curry.
    To give the curry a smoky flavor, you can do a Dungar method, which is smoking the curry with coal in a bowl with hot ghee. Heat a piece of coal or a cinnamon stick over direct heat until it is red hot. Keep a small bowl in the center of the pot with the curry. Keep the red hot coal in the bowl. Drizzle a teaspoon of oil over the coal and close the lid of the pot immediately. Let the curry absorb the smoke for 10 minutes. Open the lid and remove the bowl. Give the curry a gentle stir. Heat it once again and serve.
    For a smooth textured curry, only use tomato puree and not chopped tomatoes.
    Make the curry only in mustard oil, for the Dhaba-like taste.
    You can make egg masala with lots of gravy, semi gravy or dry.
    To make the curry richer, add cashew nuts, almonds, or poppy seeds paste to it. Heavy cream can also be added at the end of the cooking.

    Nutrition

    Calories: 232kcal | Carbohydrates: 11g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 97mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Basanti Pulao
    Lemon Garlic Butter Sauce »

    Reader Interactions

    Comments

    1. chicken curry recipe

      February 25, 2019 at 4:17 am

      5 stars
      thanks for sharing delicious egg curry recipe with us.

      Reply
      • Neha Mathur

        February 25, 2019 at 7:20 am

        Thnx for trying

        Reply
    2. Century Foods

      July 30, 2021 at 9:42 am

      5 stars
      Hi there! just found your article when I was looking for making Egg masala recipe by ourselves at home.
      Thanks for sharing this very well-written and worth reading article.
      wish to see more in the coming days.

      Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog