Egg Masala Curry Recipe

Name: Egg Masala Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: For the masala:; 1 tablespoon ghee; 1 teaspoon mustard seeds, preferably black, but white will do; 1 large red onion, thinly sliced; 1 serrano chile, thinly sliced; 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 teaspoon turmeric; 1/2 teaspoon Kashmiri chili powder (or paprika); 1/2 teaspoon garam masala; 4 curry leaves (see recipe note); 1/2 teaspoon salt; 1 teaspoon ground black pepper; 1 medium tomato; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint leaves; 1 tablespoon ketchup; 3/4 cup water; 4 hard boiled eggs , peeled and halved; For the tadka:; 1 teaspoon ghee; 1 (1-inch) piece fresh ginger, cut into matchsticks; 1/2 teaspoon whole cumin seeds; For serving:; Fresh coriander; 1 lime, halved; Roti or rice

In This Recipe

To Ghee or Not to Ghee?
What Chili Powder to Use
Do I Need to Add Ketchup?
What Is a Tadka?
Serving Options

In my house egg masala curry is known as Anda masala (Anda being eggs in Hindi), all thanks to my dad. He grew up eating Dhaba (Indian highway street food) style egg masala that was always referred to as Anda masala. Growing up in an Indian household meant spices, chili, fresh herbs, and roti in most meals. Scrambled or sunny side up eggs were not common, but this egg masala curry was a staple.

There are many varieties on egg masala curry. The ingredients and preparation styles vary from region to region in India. This is my grandmother’s version, who passed it down to my mum when she married my dad. It is the only recipe we make at home, as it’s a winner. It is one of those few recipes that can be scaled up to feed a crowd or perfect for two hungry stomachs during the week. Because it’s ready in about 30 minutes, we love making it on Sunday morning for the family.

Plate of Egg Masala Curry with a Spoon on a Kitchen Linen, Surrounded by a Plate with a Serving of Curry and Roti, Another Plate with More Roti, a Bowl with Lime Wedges, and a Bowl with Cilantro — Simply Recipes / Annika Panikker

To Ghee or Not to Ghee?

Ghee provides the best flavor while making this egg masala. However we have made it using butter and oil instead, which was also delicious. Ghee is common in Indian cooking and compliments the spices. It is worth having a can at home, as its shelf life is for up to two years.

How to Make Ghee

What Chili Powder Can You Use?

This egg masala curry is spiced but not spicy/hot. I used Kashmiri chili powder, but paprika works well too. A small amount is added to the curry paste, which gives it a darker color but also an undertone of heat.

What is Garam Masala and How Do I Use It?

Do I Need to Add Ketchup?

The ketchup in this recipe adds sweetness to the curry, which balances out the spice and heat. You can substitute 1 tablespoon of sweet chili sauce, honey, or brown sugar. I must admit, the addition of ketchup is not traditional to my grandma’s recipe but we all agree it is much better with it.

What Is a Tadka?

Tadka is also known as tarka, which translates to tempering. Most often it is the tempering of spices and aromatic ingredients. We temper the sliced ginger and cumin seeds in ghee to infuse it before pouring it over the finished egg masala curry. This tadka not only adds flavor but also a crunchy texture.

How to Bloom Spices

Serving Options

The egg masala curry is garnished with a squeeze of lime juice and cilantro leaves which add a freshness. We love eating the egg masala curry with chapati or roti. However, we have served it with cumin rice or steamed rice as well. You can also serve it with a little yogurt if the spice is too much on your palate.

More Vegetarian Indian Recipes

Egg Masala Curry

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 3 servings

If you can’t find curry leaves, you can omit them. We don’t easily find it in Dubai either, hence when I travel to India, I buy a bunch of leaves, dry them and blend it into a powder which sits in my spice cupboard.

For the masala:

1 tablespoon ghee
1 teaspoon mustard seeds, preferably black, but white will do
1 large red onion, thinly sliced
1 serrano chili, thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon Kashmiri chili powder (or paprika)
1/2 teaspoon garam masala
4 curry leaves (see recipe note)
1/2 teaspoon salt
1 teaspoon ground black pepper
1 medium tomato
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint leaves
1 tablespoon ketchup
3/4 cup water
4 hard boiled eggs, peeled and halved

For the tadka:

1 teaspoon ghee
1 (1-inch) piece fresh ginger, cut into matchsticks
1/2 teaspoon whole cumin seeds

For serving:

Fresh coriander
1 lime, halved
Roti or rice

Sauté the onions with the spices:

In a medium sauté pan on medium-low heat add the ghee and mustard seeds. Let this heat up gently and you’ll know the seeds are tempered when they start popping.

Add the onions, ginger, chile, coriander, cumin, turmeric , Kashmiri chili powder, garam masala, curry leaves, salt, and pepper. Stir and cook for 5-8 minutes until the onions are softened and the mixture is dark brown.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker
Add the tomatoes:

Add the chopped tomatoes, ketchup, mint, and cilantro and stir well. Cook for another 3-4 minutes until it becomes a thick paste and the liquid from the tomatoes evaporates.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker
Add water and cover:

Add the water to the pan, then stir the mixture briefly. When it comes to a simmer, cover with a lid and let it cook for 1-2 minutes until the sauce is thicker and bubbling.

Taste the gravy and adjust the seasoning, if needed.
Add the eggs to the curry and simmer:

Remove the lid and place the halved hard boiled eggs in the pan. Cover again and let it simmer for 3-5 minutes, until the eggs are heated through and the gravy is a little thicker.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker
As the curry simmers, make the tadka:

In a small saucepan or skillet, heat the ghee over medium heat. Add the ginger and fry for 1 minute. Add the cumin seeds and fry for another minute, until the ginger is golden brown and you can smell the cumin.

Simply Recipes / Annika Panikker
Serve:

Once the egg masala curry is done, top it with the tadka, a squeeze of lime juice, and more fresh cilantro . Serve with roti or rice.

Refrigerate leftovers in an airtight container for up to 4 days.

Did you love the recipe? Leave us stars below!

Simply Recipes / Annika Panikker

Nutrition Facts (per serving)
241	Calories
14g	Fat
21g	Carbs
11g	Protein

Nutrition Facts
Servings: 3
Amount per serving
Calories	241
% Daily Value*
Total Fat 14g	18%
Saturated Fat 6g	29%
Cholesterol 263mg	88%
Sodium 496mg	22%
Total Carbohydrate 21g	8%
Dietary Fiber 4g	15%
Total Sugars 6g
Protein 11g
Vitamin C 24mg	118%
Calcium 99mg	8%
Iron 3mg	18%
Potassium 460mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.