How to Make Egg Masala | Simple Egg Masala Recipe for Beginners

Place the eggs in a pot and cover with water. Bring to a boil and let them cook for 9-12 minutes.

Once done, transfer the eggs to cold water to cool them down. Peel the eggs, cut each egg into halves and keep them aside.

Soak the cashews in warm water for 15-20 minutes.

Heat oil in a pan over medium heat.

Add the roughly chopped onions, salt and green chilli to the same oil and saute until translucent.

Cool and grind them along with the soaked cashews to a fine paste by adding a few tablespoons of water. Keep them aside.

Heat oil in a pan over medium heat. Add the ginger-garlic paste. Sauté for another 2-3 minutes until the raw smell disappears.

Pour in the ground paste, add turmeric powder, chilly powder, garam masala powder and jeera powder.

Add a little water to adjust the consistency of the gravy. Bring it to a simmer. Cook until the oil starts to separate from the masala.

Reduce the flame to low add curd/yoghurt and mix well.

Crush kasuri methi between your palms and add it to the gravy. Mix well.

Season with salt to taste.

Gently add the halved boiled eggs to the gravy, yolk side up and let them simmer for 2-3 minutes, allowing the eggs to soak up the flavours.

Stir occasionally, being careful not to break the eggs.

Garnish the Egg Masala Gravy with freshly chopped cilantro leaves.

Serve hot with steamed rice, naan, or roti.

Spice Level:

Dietary