Indian Egg Masala (Egg Curry)
Around the World in 80 Eggs, day 12
Made with simple pantry staples and ready in no time, this recipe is perfect for busy weeknights.
Serve it with rice, roti, or naan for a complete meal. And here’s a little secret - leftovers taste even better the next day!
I would definitely make this again, and you should too.
Hey, I'm Verna!
About this recipe
Someone suggested I try egg masala, and honestly, I’m so glad they did!
I’ve always felt a bit intimidated by Indian cooking because of the spices and unfamiliar ingredients, but this dish was an absolute breeze and turned out so delicious.
It’s a hearty, comforting dish of hard-boiled eggs simmered in a spicy, tangy tomato sauce that feels like a warm hug for your taste buds.
Why You’ll Love This Egg Masala
- Simple Ingredients, Big Flavour - Spices you probably already have in your cupboard create a complex, aromatic sauce.
- Comfort Food with a Kick - The rich tomato base and warm spices make every bite satisfying.
- Quick and Easy - Hard-boiled eggs and a quick simmer means dinner on the table fast.
- Versatile Serving Options - Pair it with rice, flatbreads, or even just crusty bread to mop up the sauce.
Ingredients
- 10 eggs
- 2 tbsp neutral cooking oil
- 1 brown onion, finely chopped
- 5-6 cloves garlic, minced
- 2cm piece of ginger, minced
- 2 green chillies, finely chopped
- 1/2 tbsp chilli flakes
- 1/2 tbsp turmeric
- 1/2 tbsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200g tomatoes, finely chopped
- 100g plain or greek yogurt
- 500ml water, or more if you need
- fresh coriander, finely chopped
- salt to taste
Pair it with
Instructions
1. Perfect Boiled Eggs:
Bring a saucepan of water to a boil with a splash of vinegar (this helps with peeling). Carefully lower the eggs in using a slotted spoon.
For runny yolks, boil 6-7 minutes; for jammy yolks, 8-9 minutes; for fully hard-boiled, 10 minutes.
Immediately transfer to an ice bath to cool for at least 5 minutes. Peel under running water for smooth results.
2. Prep the Eggs:
Score the peeled eggs lightly, then toss them in turmeric and a pinch of salt.
3. Lightly Fry Eggs:
Heat 1 tbsp oil in a frying pan and cook eggs for 2-3 minutes until lightly golden. Remove and set aside.
4. Build the Base:
In the same pan, sauté onion, garlic, ginger, and chillies for 2-3 minutes until fragrant.
Create a well in the centre and add 1 tbsp oil along with cumin and coriander seeds, garam masala, and chilli flakes.
Toast spices for 60 seconds to release their aroma.
5. Make the Sauce:
Add chopped tomatoes and stir to combine. Then, add the yogurt and mix well. Loosen the sauce with some water until it’s smooth and luscious.
6. Simmer:
Return the eggs to the pan, simmer gently on low heat for 2-3 minutes. Season with salt to taste.
7. Finish and Serve:
Sprinkle fresh coriander on top and serve piping hot with basmati rice, roti, or naan.
Tips
- Use an ice bath to make peeling eggs easier.
- Toasting spices releases deeper flavours—don’t skip this step!
- Adjust water for your preferred sauce thickness.
- Leftovers are magic — flavours deepen overnight.
FAQs
Can I use fewer eggs?
Yes! This recipe scales easily depending on how many you want to feed.
What if I don’t have all the spices?
Garam masala is key for authentic flavour, but if you don’t have it, a mix of cumin, coriander, and a pinch of cinnamon can work.
Can I make this vegan?
Swap eggs for tofu and use coconut yogurt instead of dairy.
Video demonstration
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