Egg Masala

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 6 - eggs
  • 1.5 - onion
  • 4 - green chillies
  • 1 - tomato
  • 4 tbsp - grated coconut
  • 1 tbsp - dhania powder
  • 1/2 tbsp - jeera powder
  • 1 tbsp - ginger-garlic paste
  • 1/2 tbsp - garam masala powder
  • A pinch of methi powder
  • Little tamarind (if desired)

How to Make Egg Masala

  • Soak tamarind in some water.
  • Chop green chillies and one full onion and grind it to paste along with grated coconut.
  • Cut the 1/2 onion and the tomato into small pieces.
  • Boil the eggs and remove the shell.
  • Temper the spices in a vessel and add ginger-garlic paste and sliced onions.
  • When the onion turns golden brown, add sliced tomato.
  • When the tomato is cooked, add the ground paste. Add required salt and cover the vessel with a lid.
  • After ten minutes, add the juice of the soaked tamarind to the curry.
  • Make some slits in the eggs and add them into the curry. Cover it and leave it for 10 minutes.
  • Add dhania powder, jeera powder, methi powder and garam masala powder.
  • Garnish with coriander leaves.
  • Allow the curry to cook till the eggs absorb the flavour.