Egg Masala (Spicy Egg Curry)

I make egg curry often. Believe it or not, even today I made a version of egg curry and served it with Jeera Rice. I love making it for lunch, because it tastes so yummy with hot rice so much. I personally like it so much.Even this goes very well with roti / fulka too.

Eggs are such a versatile ingredient, when you have them on hand, you can whip up any delicious meal in just minutes. This is a preparation that you can make within 10-15 minutes. It has onions, tomatoes ginger-garlic paste and few spice powders in it and the dish turns out so yummy.

There are days when I am in the edge of hunger and don’t like to cook elaborate meal, this recipe is ideal for those days. I know many of you may have experienced this situation too. On those days eggs comes handy to us. Because it cooks faster and gives us a satisfaction of eating something nutritious I love this Egg Masala.

Hope you will give this a try and let me know how it turns out for you……

  • Servings: 8-piece
  • Difficulty: easy
  • Print


  • Cuisine: indian
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins


8 no Egg
4 Tbsps Onion Paste
1 tsp Ginger Paste
1 tsp Garlic Paste
½ cup Tomato Puree
½ tsp Cumin Powder
1 tsp Turmeric Powder
½ tsp Red Chillie Powder
½ tsp Kashmiri Red Chillie Powder
¼ tsp Garam Masala Powder
2 Bay Leaves
½ tsp Sugar
to taste Salt – According
3 – 4 Tbsps Mustard Oil


  1. Hard boil the eggs and peel them.
  2. Cut them into halves. Smear some turmeric powder, kashmiri red chillie powder and some salt. Pan Fry them in mustard oil till golden. Keep them aside.
  3. Put some more oil and put in the bay leaves.
  4. Add onion paste and sugar and fry them till the onion become pink in colour.
  5. Add ginger paste and garlic paste. Fry till the raw smell goes off.
  6. Add tomato paste and fry till the oil separates. Add some water about ½ cup and bring it to boil. Adjust salt. Add garam masala powder.
  7. In a serving plate arrange the fried eggs and pour the masala gravy on them.
  8. Serve with a sprinkling of fresh coriander leaves with fulka / roti or jeera rice or vegetable pulao.


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