Egg Masala

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Egg Masala is a delicious Indian recipe served with rice or chapati. This recipe is of gravy consistency and is popularly served in the restaurants of Kerala.  

It is a big hit among egg lovers and relished for its mouth-watering taste. The traditional spices like bay leaf, red chilli, cumin powder and ginger-garlic paste enhance the flavour of the dish. Egg Masala is a popular egg recipe that is recognised all over the country. Garnish with coriander leaves or kasuri methi for an additional zing.

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 6 - large eggs
  • 1.5 - onion, finely chopped
  • 1.5 - tomato, finely chopped
  • 1.5 tbsp - - oil
  • 1/4 tsp - cumin seeds
  • 1 - bay leaf
  • 2 - red chilli
  • Salt - to taste
  • 1 or 2 pinches - turmeric powder
  • 1 tsp - cumin powder
  • 2 tsp - - chilli powder
  • 3 tsp - coriander powder (coarsely ground)
  • 1/4 tsp - garam masala
  • 1 tsp - ginger-garlic paste
  • 1.5 cups - water
  • 1 tbsp - coconut milk (thick)
  • Coriander leaves - a few sprigs
  • 1 tsp - kasuri methi (optional, but recommended)

How to Make Egg Masala

  • In a pressure cooker, add some water (around 2 cups), eggs and 1/4 tsp of salt and pressure cook up to 3 whistles.
  • Open the lid after the steam releases.
  • Peel the egg shell and create small slits around the egg (4-5 slits).
  • This helps the curry to penetrate into the eggs.
  • To make the sauce:
  • In a sauce pan or a kadai, pour 1.5 tbsps of oil.
  • When it is hot, add 1/4 tsp of cumin seeds, 1 bay leaf.
  • Let the cumin seeds splutter.
  • On a medium flame, add 1 cup of finely chopped onions.
  • Saute for 10-12 minutes or until it shrinks and turns golden brown.
  • You can add turmeric powder as you saute.
  • Add 1 or 2 tbsp of water if the onion sticks to the pan.
  • You can even add some salt to help the onion shed some moisture.
  • Add 1 cup (little less) of finely chopped tomatoes and saute for another 5-6 minutes until it turns mushy and blends nicely with the onion.
  • Now add the spices (cumin powder, coriander powder, chilli powder) and fry for 2 minutes.
  • Add 1 tsp of ginger-garlic paste and saute for 3-4 minutes until the raw smell disappears.
  • Now add 1.5 cups of water and cook for 10 minutes on a low flame covered with lid.
  • Add 1/4 tsp of garam masala, 1 tbsp of coconut milk.
  • Cook for 5 more minutes on a low flame.
  • Create small slits on the egg and add it to the gravy.
  • Cook for 5 minutes in medium low flame.
  • Garnish with chopped coriander leaves, kasuri methi (optional) and serve with rice or rotis.
  • Recipe courtesy: Food for 7 Stages of Life