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Egg Masala Recipe Using Fresh Homemade Spice Blend

Shubham Nimbalkar
Unlock the secret to a restaurant-quality Egg Masala with our step-by-step guide.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

For the Paste :

  • 2 Medium-sized onions chopped
  • 2 Green chilli
  • 1- inch ginger
  • 8-9 Garlic cloves
  • 10-12 Cashew nuts
  • Coriander leaves
  • 1 tomato chopped

Curd Mixture :

  • 1 Cup Fresh curd Dahi(not sour)
  • 1 tsp Cumin powder
  • 1 tsp Garam masala powder
  • 1 tbsp Coriander powder
  • 1 tbsp Red chilli powder
  • Salt to taste

Fry the Eggs :

  • 6 Eggs Boiled
  • Oil
  • 1/4 tsp Red chilli powder
  • Salt A pinch

Egg Masala :

  • Oil
  • 1/2 tsp Cumin seeds
  • 2 Bay leaf
  • 1 Star anise
  • 1/2 Inch Cinnamon stick
  • 1 Green Cardamom
  • 6 Black pepper
  • 3 Cloves
  • Paste
  • 1/4 tsp Turmeric powder
  • Curd Mixture
  • 1/2 Glass of water
  • Fried Eggs

Instructions
 

  • Grind the chopped onions, green chillies, ginger, garlic, cashew nuts, coriander leaves, and tomato in a mixer until a smooth paste is formed. Do not add water.
  • In a bowl, add the fresh curd, cumin powder, garam masala powder, coriander powder, chilli powder, and salt. Mix well and set aside.
  • Make slits in the boiled and peeled eggs. You can make 3-4 slits or prick them all over.
  • Heat a little oil in a pan. Spread the oil evenly and add the eggs. Sprinkle a little chilli powder, salt, and optionally, a little garam masala over the eggs. Fry them on medium heat, stirring occasionally, until they are lightly browned. Remove the fried eggs and set aside.
  • In the same pan, add some more oil and let it heat. Once hot, add cumin seeds, bay leaves, star anise, cinnamon stick, green cardamom, black peppercorns, and cloves. Let them splutter.
  • Add the ground paste to the pan and saute it on medium heat for about 2 minutes.
  • Add turmeric powder to the paste and saute for another minute on low heat.
  • Pour the curd mixture into the pan and mix well. Cook on medium heat for 2 minutes, stirring constantly.
  • Reduce the heat to low, cover the pan, and let the masala cook for 1-2 minutes.
  • Add about half a glass of water to the gravy and mix well.
  • Cover the pan again and let the gravy come to a boil on low heat.
  • Gently add the fried eggs to the gravy.
  • Cover the pan and simmer on low heat for another 5-7 minutes.
  • The egg masala is ready. The gravy will thicken as it cools. Garnish with fresh coriander leaves.

Video

Keyword indian cuisine