Egg Masala Curry

cumin powder

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is less expensive and has a longer shelf life.

Poke the boiled eggs with a toothpick.

Set a pan on medium heat, add oil and turmeric powder, shallow fry the poked boiled eggs from all sides until the outer layer is crispy. Remove it on an absorbent paper.

For the gravy preparation, set a deep pan or wok on medium heat, add oil and whole spices and sauté for a minute.

Add the onions and cook until light golden brown, add ginger garlic paste and sauté for about 1-2 minutes.

Add tomato puree and green chillies, cook until oil separates, add powdered spices and mix well, cook for 2-3 minutes.

Add salt to taste and add little hot water if the masala gets too dry, mix well and cook for 5-6 minutes.

Adjust the quantity of water depending on how thick or thin you want your masala gravy to be, continue to cook for 5-6 minutes while stirring. Check for seasoning.

Add the fried eggs to the masala gravy and cook further for 3-4 minutes on medium flame.

Add garam masala, kasuri methi and freshly chopped coriander leaves, mix well with light hands without damaging the eggs and cook for 2-3 minutes.

Your egg masala curry is ready to be served, serve hot with roti or paratha of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens