Ready to cook something amazing? Our Flavourful Egg Masala Recipe is your ticket to a truly delicious homemade Indian egg masala! We’ll show you how to get those eggs perfectly browned and then build an incredible, aromatic gravy from scratch. It’s surprisingly easy, even if you’re new to Indian cooking. Get ready to fill your kitchen with wonderful smells and enjoy a meal that’s bursting with flavour. Dive into the full recipe and let’s get cooking!
Also Read – Egg Bhurji Curry Recipe
Also Read – Hotel Style Egg Masala
Ingredients:
- Egg Fry:
- 2 tbsp Butter
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Turmeric Powder
- Salt
- 6 Eggs (Boiled)
- Egg Masala:
- Oil
- 1 tsp Cumin Seeds
- 2 Medium-sized Onion Chopped
- Paste: 6 Garlic Cloves, 1/2 Inch Ginger, 1 Green Chilli
- 1 Medium-sized Tomato Chopped
- 1/4 tsp Turmeric Powder
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Coriander Seeds Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Chaat Masala Powder
- 1 tbsp Kolhapuri Masala Powder
- Salt to taste
- Warm Water
- Add Eggs (Fry)
- Coriander Leaves
- 1/2 tsp Kasuri Methi (dried fenugreek leaves)
- Butter
- Optional whole spices: cinnamon stick, green cardamom, black cardamom, cloves, star anise, black peppercorns
Also Read – Egg Masala Recipe Using Fresh Homemade Spice Blend
Instructions:
- Preparing the Eggs:
- Heat a pan and add butter. You can also add a little oil.
- Make slight slits on the eggs.
- Once the butter melts, add a little chilli powder, garam masala, and turmeric powder.
- Add a little salt.
- Add the eggs to the pan and saute them for a couple of minutes on medium heat until they are lightly browned. You can also cut the eggs in half before doing this.
- Remove the eggs from the pan and set them aside.
- Making the Masala:
- In the same pan, add oil (about half a ladle, adjust to your preference).
- Once the oil is hot, add cumin seeds. You can also add whole spices like a small cinnamon stick, green cardamom, black cardamom, two cloves, four black peppercorns, and half a star anise.
- When the cumin seeds splutter, add finely chopped onions. Saute until the onions are cooked but not overly browned.
- Add ginger-garlic-green chilli paste (made from 6 large garlic cloves, 1 green chilli, and ½ inch ginger). Saute for 2-3 minutes on high heat.
- Add finely chopped tomato. Saute for 2 minutes.
- Add turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, and Kolhapuri masala (or your preferred spice blend).
- Add salt to taste.
- Saute the masalas for 1-2 minutes until the oil starts to separate.
- Add a little warm water to help the masalas cook and form a gravy.
- Cover the pan and cook on low heat for 10 minutes.
- Combining and Finishing:
- After 10 minutes, uncover the pan. The gravy should be well-cooked.
- If you prefer a thinner gravy, you can add more warm water at this stage.
- Add the sauteed eggs to the gravy.
- Add chopped fresh coriander leaves.
- Crush kasuri methi between your palms and add it to the gravy.
- Mix everything well.
- You can add more butter at this stage if you like, for a richer flavour.
- Cover the pan and cook on very low heat for another 5-7 minutes.
- The egg masala is ready to serve.
Also Read – Homemade Mix Dal Pithla
Flavourful Egg Masala Recipe
Spice up dinner! Learn to make a Flavourful Egg Masala Recipe at home with our easy recipe. Get ready for an incredible, aromatic Indian egg masala!
Ingredients
Eggs Fry:
- 2 tbsp Butter
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Garam Masala Powder
- 1/4 tsp Turmeric Powder
- Salt
- 6 Eggs Boiled
Egg Masala:
- Oil
- 1 tsp Cumin Seeds
- 2 Medium-sized Onion Chopped
- Paste: 6 Garlic Cloves, 1/2 Inch Ginger, 1 Green Chilli
- 1 Medium-sized Tomato Chopped
- 1/4 tsp Turmeric Powder
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Coriander Seeds Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Chaat Masala Powder
- 1 tbsp Kolhapuri Masala Powder
- Salt to taste
- Warm Water
- Add Eggs Fry
- Coriander Leaves
- 1/2 tsp Kasuri Methi dried fenugreek leaves
- Butter
- Optional whole spices: cinnamon stick, green cardamom, black cardamom, cloves, star anise, black peppercorns
Instructions
Preparing the Eggs:
- Heat a pan and add butter. You can also add a little oil.
- Make slight slits on the eggs.
- Once the butter melts, add a little chilli powder, garam masala, and turmeric powder.
- Add a little salt.
- Add the eggs to the pan and saute them for a couple of minutes on medium heat until they are lightly browned. You can also cut the eggs in half before doing this.
- Remove the eggs from the pan and set them aside.
Making the Masala:
- In the same pan, add oil (about half a ladle, adjust to your preference).
- Once the oil is hot, add cumin seeds. You can also add whole spices like a small cinnamon stick, green cardamom, black cardamom, two cloves, four black peppercorns, and half a star anise.
- When the cumin seeds splutter, add finely chopped onions. Saute until the onions are cooked but not overly browned.
- Add ginger-garlic-green chilli paste (made from 6 large garlic cloves, 1 green chilli, and ½ inch ginger). Saute for 2-3 minutes on high heat.
- Add finely chopped tomato. Saute for 2 minutes.
- Add turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, and Kolhapuri masala (or your preferred spice blend).
- Add salt to taste.
- Saute the masalas for 1-2 minutes until the oil starts to separate.
- Add a little warm water to help the masalas cook and form a gravy.
- Cover the pan and cook on low heat for 10 minutes.
Combining and Finishing:
- After 10 minutes, uncover the pan. The gravy should be well-cooked.
- If you prefer a thinner gravy, you can add more warm water at this stage.
- Add the sauteed eggs to the gravy.
- Add chopped fresh coriander leaves.
- Crush kasuri methi between your palms and add it to the gravy.
- Mix everything well.
- You can add more butter at this stage if you like, for a richer flavour.
- Cover the pan and cook on very low heat for another 5-7 minutes.
- The egg masala is ready to serve.
