Lunch Recipes, Non Vegetarian, North Indian

Egg Curry | Egg Masala | How to make Egg Curry

Egg curry

Egg Curry | Egg Masala | How to make Egg Curry is a delectable, spicy, and flavorful Punjabi-style curry prepared with a thick onion and tomato sauce base.

This is a very comfortable and tasty dish that takes only minutes to prepare and is a wonderful protein dish to include in one’s daily diet.

In India, we prepare this dish in a variety of ways; this recipe is a basic Punjabi style recipe made with very few ingredients, and the star component is the egg.

Punjabi food is well-known for its distinct flavor and rich taste. Some of the Punjabi foods featured in this blog are Malai kofta, Rajma, and Paneer butter masala.

Eggs are the best form of proteins to include in the diet as proteins are the body’s building blocks and are an essential part of a well-balanced meal.

Boiling them is not an art form, but for the ideal hard-boiled ones, they must be fresh and the cooking time must be precise to 7-8 minutes, cooled, and then peeled.

Tossing them before adding them, enhances the taste and deliciousness. We must toss them in hot oil with turmeric and red chili powder until tiny brown spots appear.

The onions, ginger-garlic paste, and pureed tomatoes are simmered with spices to create a curry base for this dish. The tossed eggs are then immersed and simmered for a few minutes before being served.

Serve this delicious egg curry with roti, naan, chapati, plain rice, biryani, jeera rice, or ghee rice.

How to make Egg Curry | Egg Masala

  1. Hard boil the eggs for 6-7 minutes, allow them to cool before peeling them. Slit them with a knife.
Egg curry

2. Heat 1tbsp of oil in a pan and add a pinch of turmeric, red chili powder, and salt. Saute until smokey

3. Toss the eggs for 1-2 minutes, or until small brown spots form. Take them out of the flame and set them aside

Egg curry

4. In a separate pan, heat 1 tbsp oil and sauté the cumin and curry leaves.

5. Sauté the finely chopped onions and sliced green chilies until they are caramelized and turn a golden brown color.

6. Add the pureed tomatoes. Cook for 5-6 minutes, or until the oil oozes out of the sides and the mixture becomes mushy.

7. Sauté the ginger-garlic paste until the raw smell disappears.

8. Then add in the red chili powder, salt, coriander powder, cumin powder, and pepper powder. Cook till they become aromatic.

9. Pour water as needed and add whisked curd to the mixture, and simmer for 3-4 minutes, or until the liquid thickens to a gravy consistency and oil begins to ooze out.

10. To the mixture, add 1 tbsp Kasuri methi and the boiled and tossed eggs. Cover and cook for 2-3 minutes.

Egg curry

11. Turn off the heat and garnish with chopped coriander leaves.

Egg curry

12. Serve this delicious Punjabi-style Egg curry with roti, naan, chapati, or plain rice.

Egg curry
Egg curry

Egg Curry | Egg masala | How to make Egg Curry

Srilatha
Egg Curry | Egg Masala is a delectable, spicy, and flavorful Punjabi-style curry prepared with a thick onion and tomato sauce base.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Curry, Main Course
Cuisine Indian, North indian
Servings 4 people
Calories 195 kcal

Ingredients
  

  • 4-5 Eggs
  • 2 tbsp Oil
  • 1 tsp Red chili powder
  • ¼ tsp Turmeric powder
  • 1 tsp Cumin
  • 2 Onions  chopped
  • 2 Green chilies slit
  • 3 Tomatoes  Pureed
  • 1 tbsp Ginger garlic paste
  • 1 tsp Coriander powder
  • ¾ tsp Garam masala
  • ½ tsp Cumin powder
  • ½ tsp Pepper powder
  • 1 tsp Salt
  • ½ cup Curd  Whisked
  • 1 Kasuri methi

Instructions
 

  • Hard boil the eggs for 6-7 minutes, allow them to cool before peeling them. Slit the eggs with a knife.
  • Heat 1tbsp of oil in a pan and add a pinch of turmeric, red chili powder, and salt. Saute until smokey.
  • Toss the eggs for 1-2 minutes, or until small brown spots form. Take them out of the flame and set them aside.
  • In a separate pan, heat 1 tbsp oil and sauté the cumin.
  • Sauté the finely chopped onions and sliced green chilies until they are caramelized and turn a golden brown color.
  • Add the pureed tomatoes. Cook for 5-6 minutes, or until the oil oozes out of the sides and the mixture becomes mushy.
  • Sauté the ginger-garlic paste until the raw smell disappears.
  • Then add in the red chili powder, salt, coriander powder, cumin powder, and pepper powder. Cook till they become aromatic.
  • Pour water as needed and add whisked curd to the mixture, and simmer for 3-4 minutes, or until the liquid thickens to a gravy consistency and oil begins to ooze out.
  • To the mixture, add 1 tbsp Kasuri methi and the boiled and tossed eggs. Cover and cook for 2-3 minutes.
  • Turn off the heat and garnish with chopped coriander leaves.
  • Serve this delicious Punjabi-style Egg curry with roti, naan, chapati, or plain rice.