This masala egg curry is super simple to make and downright delicious. Even though it is easy, it does require a little bit of love and patience. The secret is the base, where the thinly sliced onions are caramelized to perfection, and then married to some basic Indian spices. The results are just fabulous!
The surprising part about this particular masala egg curry is that it does not have any tomatoes. Just a lot of onions and the other hero ingredient is thick yogurt. The yogurt added to the curry makes a world of a difference.
Boiling the eggs perfectly
For this recipe, eggs need to be hard boiled. For that, boil some water in a saucepan and gently place in the eggs. Add a teaspoon of salt to the boiling water. The salt will prevent the eggs from cracking. Boil on high heat for exactly eight minutes and turn the gas off. Transfer the boiled eggs to a bowl of ice cold water to prevent it from cooking further. Let the eggs cool and then de-shell them.
Once the eggs are perfectly boiled, they are marinated with some salt and turmeric and fried till crispy.
Why this masala egg curry?
Once you make this masala egg curry, it will instantly become your favorite. You will be amazed at how such minimal ingredients can give rise to a recipe this delicious. Here are some more reasons why you need to add this to your recipe arsenal:
- Delicious and super easy!
- Better than takeout
- You need 30 minutes to make this
- Made with basic Indian pantry essentials
- Perfect with some boiled rice or parathas
You guys love the Indian recipes on the blog so much so I thought I should add this as well. Because this is a regular for me on those rushed days. Because my aim is to make it easier for you guys to cook your own food and not order it every single day. Nothing tastes better than homemade food, right?
The ingredients used in this recipe are minimal. The aromatics include ginger and garlic because they are the champions of flavor in Indian food. Mustard oil gives this recipe an authentic taste and flavor so I would suggest you do not use any substitutes.
Preparation time – 15 minutes
Cook time – 30 minutes
Serves – 2 people
- 4 hard-boiled eggs
- 2 tsp salt
- 2 tsp turmeric powder
- 4 large onions, thinly sliced
- 3 tbsp cold pressed mustard oil
- 1 tsp sugar
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tsp black pepper powder
- 1 green chili, slit in half
- 200 ml hot water
- 2 tbsp thick yogurt
- 1 tsp garam masala
- Boil eggs in a saucepan. Add a teaspoon of salt to the boiling water. The salt will prevent the eggs from cracking. Boil on high heat for exactly eight minutes and turn the gas off. Transfer the boiled eggs to a bowl of ice cold water to prevent it from cooking further. Let the eggs cool and then de-shell them.
- Once the eggs are ready, slit them in thin and straight lines with a knife as shown in the video. Marinate them with 1 teaspoon salt and 1 teaspoon turmeric powder. Mix them well.
- Heat mustard oil in a kadhai or wok. Let the mustard oil heat and once it starts smoking, fry the eggs in it. Fry the eggs till they are crispy from all the sides. Set aside once done.
- In the same pan, add the thinly sliced onions. Fry these onions for about three to four minutes till they become transparent.
- Add sugar into the semi-cooked onions. The sugar will help the onions cook faster, and also add beautiful brown color to the gravy along with its sweetness.
- The onions need to be cooked in low to medium heat till they cook completely and their strands start to melt. This will take about ten to fifteen minutes of constant stirring. Make sure the heat is at medium or low so that you don’t burn it.
- Add the ginger garlic paste to the cooked onions and mix till its raw aroma disappears.
- Once the onions caramelize and cook completely, season the gravy with salt, turmeric powder, cumin powder, black pepper powder, coriander powder, and red chili powder. The fresher your spices, the better your curry will taste. Mix well.
- Slit the green chili in half and add to the onions and masala.
- Depending on the consistency you want, add hot water and let it boil. I like my masala egg curry in a super thick gravy so I add only 200 ml of hot water.
- By this time your gravy should take a beautiful color and oil should start separating on the edges. Once that happens, add the thick yogurt and mix well.
- Finally, add some fresh garam masala to your gravy and mix well. Add the fried eggs, give it one last stir and it’s ready!
- Serve hot with plain rice, pulao, jeera rice or parathas.
- Since the champion of this masala egg curry is the masala – it will taste better if you can grind the spices fresh. For example, dry roast the cumin seeds, coriander seeds, and black peppercorns and grind them into a powder. Buying store bought always has the risk of adulteration and low freshness.
- Make your own garam masala by dry roasting cardamom (1/4th), cloves (1/4th) and cinnamon sticks (2/4th). Grind them all together, store in an airtight jar and use for Indian gravies.
- The thinner you slice your onions, the better your gravy will be. Use a sharp knife and cut them into thin slices diagonally.
- Always check on the salt before you add more. The eggs already have salt so make sure you do not add too much to the gravy.
I hope you try this really easy masala egg curry recipe at home. Do not forget to share your stir fry noodles picture and link it to #slurrpitup on Instagram.