Egg Curry Masala: Eggs Simmered in Fragrant and Flavourful Sauce
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As a fantastic source of proteins, eggs are utilised in a wide variety of mouth-watering dishes in order to suit the necessary diet. While there are numerous egg-infused meals to endeavour, a straightforward and simple Egg Curry is a brilliant choice. If you are looking for something easy and healthful to make after a tiring day, then go for this incredible Egg Curry Masala. The delicious Egg Curry Masala incorporates hard boiled eggs that are cooked in hot, onion and tomato-based, flavourful gravy. In addition to the aromas and tastes of the spices used, it has a great tangy tomato flavour. When you are in no mood to make complicated meals but still want to have a filling, delightful food for supper, pamper yourself by preparing this Egg Curry Masala. 

Curry is intricately linked with the Indian Subcontinent. Though the term was created by the British, Curry is simply an anglicised variant of the Tamil word “Kari”, which refers to a sauce or gravy. Egg Curry is an Awadhi delicacy which is today popularly and widely consumed throughout the world. This curry is a staple cuisine of India, Pakistan and Bangladesh. Egg curry is prepared differently in different regions. The delicacy is absolutely healthy as it is packed with calcium, vitamins and minerals. Above all, it is tasty and comforting at the same time.

Prep time – 20 minutes

Cooking time – 30 minutes

Servings – 4 


  • 6 eggs, boiled and peeled
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • 1 green chilli
  • 1 tbsp ginger-garlic paste
  • ½ tbsp dried fenugreek leaves 
  • 1 bay leaf
  • 1 cinnamon stick, small-sized
  • 6-7 black peppercorns
  • 1 long
  • 1 green cardamom
  • ½  tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt, as per taste
  • Coriander powder
  • ½ tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp gram flour – bengal gram roasted and grinded
  • 4 tbsp oil 
  • Water, as needed


  • Heat oil in a heavy-bottomed pan or kadhai over medium flame
  • Once the oil is hot, add bay leaf, cinnamon, peppercorns, long, and cardamom. Saute well
  • Add finely chopped onions. Saute until it turns translucent and light brown
  • Add in the chopped tomatoes. Cook until they become tender
  • Combine ginger-garlic paste followed by all the spices - turmeric powder, red chilli powder, salt, coriander powder, garam masala, cumin powder,  and gram flour. Mix thoroughly
  • Add water. Keep stirring and let it evaporate
  • Add coriander leaves and green chilli. Mix again
  • Add more water and let it simmer
  • Now, add dried fenugreek leaves
  • Add more water to adjust the consistency. Cover and cook for 10 minutes
  • Now, make tiny holes on boiled eggs using a fork
  • Add eggs to the curry along with more coriander leaves. Mix well 
  • Cover and cook for 10 minutes over low heat
  • Turn off the flame and let the curry rest for 3-5 minutes
  • Remove the lid and stir nicely

Serve and enjoy

What are you waiting for? Just dig in the bowl and relish the protein-rich Egg Curry Masala with rice or hot puffed phulkas.