RECIPE OF MASALA EGG CURRY RESTAURANT STYLE
Masala Egg Curry is an amazingly delicious Indian dish that is basically made with curried eggs. It is basically made with hard boil eggs, onions, tomatoes, whole and ground spices, and herbs. Indian foods are very diverse in nature and egg curry is made in different ways, with recipes varying by state and even by different families. Egg curry is a family favorite too, as you can make it as mild as you like or as “hot” as you like by adjusting the spices to suit your needs. Serve egg curry with a vegetable side dish and rice. If you love authentic Indian food, you will love this egg curry.
INGREDIENTS FOR MASALA EGG CURRY:
- Boiled eggs - 6
- Onions, grated – 2 medium
- Tomatoes, paste or puree – 2
- Ginger garlic paste – 1.5 tsp
- Coriander leaves, roughly chopped – 4 tbsp
- Kasuri methi (Fenugreek Leaves) – 1 tbsp
- Turmeric powder – ½ tbsp
- Chilli powder – 1.5tsp
- Coriander powder – 1.5 tsp
- Cumin powder – 1 tsp
- Garam masala powder – ½ tsp
- Salt – ½ tsp
- Oil – 3 tbsp
TEMPERING:
- Cumin seeds – ¾ tsp
- Red chillies (whole) – 2
- Green chillies (slit) – 3
PREPARATION:
- Boil the eggs and shell. Prick the eggs with a toothpick.
- Heat oil in a kadai and fry the eggs for 2-3 minutes on very low heat till light brown. Remove and set aside.
- Grate the onions and make a paste of the tomatoes. Slit the red chillies, cut the green chillies into two and finely chop the coriander leaves.
- Dry roast the kasuri methi and then crush it once cooled.
PROCESS OF MAKING MASALA EGG CURRY:
- Heat the same oil in which the eggs were fried and then add the cumin seeds.
- Give a stir and once it splutters, add the dried red chillies.
- Now add the grated onions and fry on medium heat for 2-3 mins.
- Add the ginger garlic paste, mix and continue to fry on medium to low heat for another 5 mins.
- When the onions turn golden brown in color, then add the chopped coriander leaves, mix and fry for a minute.
- Add all the dry spice powders, mix and sprinkle some water.
- Mix and fry it on low flame for 2 minutes.
- Add the tomato puree paste, add salt and give a mix.
- Continue to cook on low heat for 4-5 mins till oil separates.
- Now add 200ml water, cover and cook on low heat for 5 mins till oil separates.
- Add the fried eggs, give a mix and cook on low heat for around 2 mins.
- Now add the slit green chillies. You can also add water to the gravy if required.
- Lastly, add in the kasuri methi or fenugreek leaves and simmer on low flame for 2 minutes.
- Serve with rice, chapati or naan.
CONCLUSION:
Make this Masala Egg Curry in under 30 mins on the stovetop or in the instant pot. This is a very comforting Indian recipe of boiled eggs simmered in a spicy onion tomato gravy is flavorsome, super delicious, and simple to make. This egg curry has all those tasty and rustic flavors of Indian spices that are sure to impress everyone. You can adjust the spices according to your taste but in every way, you will experience a burst of those amazing Indian flavors. Serve this with plain parathas, jeera rice, lachcha paratha, roomali roti, tandoori naan or basmati rice.