Egg masala makes a fantastic side dish for rice or any flatbread. The eggs are hard-boiled, and cooked in a thick, spicy sauce.
A basic egg curry is what I always make when I want a quick and easy, gravy rich side dish for rotis and appams. The best thing is I don’t need to strictly follow all the recipe instructions. I’m so familiar with the recipe, I can make a tasty egg curry even in my sleep.
Last week, on a not-so busy day, I decided to make an egg curry to go with rotis. While I was boiling the eggs for the curry, I thought I’d make a different version of our favorite curry. Egg masala.
I used plenty of spices in this recipe – both whole and powdered. Because, you know, I love spices. Moreover, making this curry from scratch is easier than you think. It’s just super simple.
While there are lots of variations of egg curries, this is one easy recipe to make it look fancier with minimum effort. It’s perfect whether you want to feed a gathering or just your family.
I made a mixture of onions and tomatoes which forms the base of the curry. The smooth paste literally makes the sauce thick and luscious.
Ok then, how do you make this lip-smacking egg masala? Well, let’s start cooking!
Before you start hard boil 4 eggs, peel them, make few slits on them and set aside.
The next step is making the smooth paste for the masala.
- Heat 1 tbsp oil in a frying pan. Add onions. You could cut them anyway you like – chop, dice or slice. Just make sure you cut them in equal size to ensure even cooking. I sliced the onions thinly as it’ll brown more quickly.
- Now add ginger, garlic and green chilies. Again, you can slice, chop or dice them. You can even use ginger garlic paste, but I love the flavor of ‘fresh’ ginger and garlic. I used only 1 green chili in this recipe. You can add more if you like.
- Fry them until they turn brown.
- Add tomatoes.
- Fry again. Tomatoes are ready when they become soft and starts to break down. Now you can remove the pan from heat, and leave it to cool slightly.
- Place the mixture in a food processsor. Add a little water. Grind to a smooth paste. Set aside.
Now that our smooth paste is ready, we can start making the egg masala curry.
You can use the same pan you used to fry the onion mixture.
- Add 1 tbsp oil to the same pan. Place over medium-high heat. Add cinnamon, cloves and bay leaves. Fry for a minute. Add the paste.
- Fry for 2-3 minutes. As all the ingredients in the paste are cooked, we don’t need to fry it for a very long time.
- Add turmeric, coriander, garam masala, and red chili powder.
- Fry again for 1-2 minutes.
- When the oil separates, add 1 cup water and mix well. Add enough salt. Boil. Simmer for 2-3 minutes.
- Add eggs and 1 sprig of curry leaves. Mix well.
- Boil again. Simmer again for 2 minutes. I served it with chapathis and a quick salad. To make the salad, I mixed together carrots, cucumber, red onions, tomatoes and green chilies along with enough salt and black pepper.
- 4 eggs, hard boiled and peeled
- 2 tbsp oil
- 1 medium onion, sliced
- 3-4 garlic cloves, sliced
- 2 cm fresh ginger, sliced
- 1 large green chili, slit
- 1 large tomato, diced
- ½ of 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 sprig curry leaves
- Salt to taste
- Heat 1 tbsp oil in a pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add garlic, ginger and green chili, and sauté, stirring occasionally, for another 2-3 minutes or until browned. Add tomatoes, and sauté again until they start to break down. Remove from heat. Leave it to cool slightly.
- Once cooled, place the mixture in a food processor. Add a little water, and grind to a smooth paste. Set aside.
- Meanwhile, heat the remaining oil in the same pan over medium-high heat. Add cinnamon, cloves and bay leaves and fry for a minute. Stir in the paste. Saute for 2-3 minutes. Add ground turmeric, ground coriander, garam masala and red chilli powder. Saute for a minute.
- When the oil separates, add 1 cup water. Season with salt. Bring to a boil. Simmer for 2-3 minutes. Add eggs and 1 sprig of curry leaves. Bring to a boil. Simmer for another 2 minutes.
- Serve egg masala with rotis and salad.
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