Egg Masala Recipe: How to Serve Egg Masala
Written by MasterClass
Last updated: Mar 5, 2022 • 3 min read
Transform humble hard-boiled eggs with a spiced tomato gravy in this quick, tasty Indian egg masala curry. Learn how to make egg masala curry, along with a few cooking tips.
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What Is Egg Masala?
Egg masala is an Indian dhaba-style egg curry consisting of hard-boiled eggs cooked in an aromatic gravy made from a blend of tempered spices, onion, ginger, garlic, and chilies. Egg masala—also known as “anda curry,” from the Hindi word for “egg”—is a popular dish at dhabas, or roadside restaurants, in India.
Masala gravy recipes vary by household, region, and personal preference. Many Punjabi-style curries finish with a sprinkle of dried fenugreek leaves (kasuri methi), while South Indian versions, like those found in Kerala, use curry leaves in the blend of tempered spices. Adding tomatoes, assorted spice powders, and water to the mixture creates a loose, saucy consistency.
3 Tips for Making Egg Masala
Season egg masala curry with whatever spices you have on hand, and adjust for the level of heat you prefer. Here are some other tips to consider:
- 1. Cook eggs ahead of time for easy assembly. With the right ingredients on hand, a standard egg curry recipe comes together in under twenty minutes—perfect for a last-minute lunch. Save time by cooking the eggs ahead of time; peel them once you’re ready to cook.
- 2. Poke the eggs with a toothpick before frying. Use a toothpick or a fork to poke holes along the egg’s surface to help it absorb flavor while it simmers in the gravy.
- 3. Make a creamier curry. An egg masala curry may have a chunky consistency like some tomato sauces, but if you’d like, incorporate a cashew paste or coconut milk for an extra velvety texture. Alternatively, you can always use an immersion blender on the sauce before adding the eggs back to the pan.
How to Serve Egg Masala
You can serve egg masala as a savory breakfast, the main course, or a side dish to a larger meal. In India, cooks commonly serve egg masala with flatbreads, like chapati, roti, naan, or paratha, dosa or moong dal pancakes, or rice dishes like jeera rice, biryani, or pulao. The dish also pairs nicely with a slice or two of toast.
Egg Masala Recipe
makes
prep time
10 mintotal time
35 mincook time
25 minIngredients
- 1
Peel the hard-boiled eggs. Use a toothpick to poke the eggs multiple times so they can absorb the gravy’s flavors.
- 2
Heat the mustard oil in a medium sauté pan over medium heat. Add the eggs and fry them for 4–5 minutes. Remove the eggs with a slotted spoon and set them aside on a paper towel-lined plate.
- 3
Heat the vegetable oil in the same pan. Once the pan is hot, add in cumin seeds, mustard seeds, and the bay leaf. Once the seeds begin to sizzle and pop, add the chopped onions and sauté until softened and golden brown at the edges, 5–7 minutes. Add the green chili, ginger, and garlic, and stir-fry another minute or so.
- 4
Add tomatoes, tomato paste, garam masala, turmeric, chili powder, and coriander to the pan, and season with salt. Mix well, and continue to stir-fry until the oil begins to separate from the mixture. Add 2 cups of water to the pan, and mix well. Cook until the sauce has thickened slightly. Taste and adjust seasoning as needed.
- 5
Reduce the heat, and return the fried eggs to the gravy. Simmer for 2–3 minutes, then remove them from the heat.
- 6
Serve the curry in wide, shallow bowls. Top the dish with chopped cilantro and serve with roti on the side.
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