Egg Curry Masala

Follow by Email










Egg curry masala-


4 boiled eggs

3 cloves,

1/2″ cinnamon

1/4 star anise

1 large onion finely chopped

1 tsp ginger garlic paste


3 medium sized tomato, blanched, peeled and pureed

1 tsp coriander pwd

2 tsp red chilli pwd

salt to taste

2 tbsps oil

coriander leaves for garnish


For masala paste:

1/4 tsp roasted cumin seeds,

3 inch fresh coconut

6 cashew nuts, soaked in water for min ½ hour

3 almonds soaked in water and skin removed

4-5 curry leaves

1 green chilli



1 Heat 1 tbspn oil in a kadai, add the boiled eggs and saute of low to medium flame for 2-3 mins. Add a pinch of turmeric pwd and stir it for 3-4 mins or till raw smell of turmeric is gone. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, star anise and saute for a few secs. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for about 5 mins or till raw smell is gone.
3 Add dry spice powders and combine. Add the tomato puree and cook for 5 mins.
4 Add the ground paste and cook for 10-12 mins. Add 1/4cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 5 mins on medium flame. Reduce flame and cook till you get the desired curry consistency Adjust water accordingly.
6 Add  maggie meal masala(chicken flavor) pwd and combine. This step is optional, meal masala powder enhances the flavor and taste a bit. Turn off heat, garnish with coriander leaves and serve hot with rotis or white rice.

Note: This recipe is inspired from here. I have added my little twist to this recipe compared to original one.








You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)