egg masala curry or egg masala or egg gravy – to accompany biryani, chapathi and pulao
This is one of the best flavorful egg gravy that pairs great as a side dish with ghee rice, pudina rice, jeera rice, kuska biryani, chapathi, veg pulao or any biryani varieties. The mint leaves (pudina) give an exotic flavor to the dish and kitchen king masala or garam masala is the star of this recipe, that enhances the aroma and taste leaving you fascinated. Whether you pair it with a biryani or roti (paratha, chapathi) or even a simple pulao, this gives the complete touch of an exquisite meal.
To make egg masala curry, stick on to the ingredients mentioned. If you do not have kitchen king masala powder, you can replace it with any flavorful garam masala powder. I have suggested using cashew or coconut paste, which gives a very good taste and volume to the gravy.
Try this curry with
coconut milk rice.
egg masala curry recipe with step by step pictures
1. Heat a pan with oil, add spices and allow them to crackle.
2. Add onions, sprinkle salt and fry till they turn slightly brown. If you can caramelize the onions, it enhances the aroma.
3. Add ginger garlic paste and fry till the raw smell goes off.
4. Add tomatoes and fry till they turn completely mushy. Soft and blend well with onions.
5. Add red chili powder, garam masala or kitchen king masala and turmeric.
6. You can leave this if you don’t want to use cashews or coconut. I use it sometimes. Add ground cashew or coconut paste. I used cashew paste, powdered cashews first and then poured little water and allowed to soak for sometime. Soaking gives a smooth paste.
7. Fry till the masala dries up and begins to leave oil. This takes around 4 minutes.
8. Add eggs, mint coriander leaves.
9. Fry for 2 minutes.
10. Add water just enough to make a thick gravy. I used little more than 3/4 cup. Cook till the egg gravy thickens, for about 3 to 4 minutes.
Serve egg masala gravy with biryani or chapathi or pulao.
You may like similar egg masala recipes
punjabi egg masala
egg butter masala
find egg masala curry for biryani, chapathi, pulao below
- 3 boiled eggs
- 1 ½ to 2 tbsp. oil
- 1 heaped cup of chopped onions
- 1 tsp. ginger garlic paste
- ¾ cup red ripe tomatoes
- 1 green chili (optional)
- ½ tsp red chili powder
- ¾ to 1 tsp good garam masala or kitchen king masala
- 2 tbsp. Fresh coconut or 12 cashew nuts (optional, to get good taste)
- Pinch of turmeric
- Salt as needed
- Coriander or mint leaves few finely chopped
- ½ tsp cumin
- 1 bay leaf or 1 sprig curry leaves
- 3 cloves, 2 cardamoms, 1 inch cinnamon or
- ½ tsp. mustard
- Boil the eggs and remove the shell. pierce with a form randomly, this helps the eggs to absorb flavors.
- This step is optional. While the eggs boil, powder the cashews first and then add some warm water to it. Leave it to soak for sometime and then make a fine paste. If using coconut, blend to a smooth paste. Set aside.
- Heat a deep pan with oil, add spices and allow them to splutter.
- Add onions, sprinkle salt and fry till onions turn slightly brown or can caramelize to enhance the aroma.
- Add ginger garlic paste and saute till it becomes fragrant.
- Add tomatoes, fry till they turn mushy.
- Add chili powder, turmeric and masala powder. Fry till it begins to smell good of the masala.
- Pour the cashew paste or coconut paste, fry till the mix leaves the sides of the pan.
- Add eggs, mint leaves, coriander leaves. Fry for 2 mins , preferably till you get a mint aroma.
- Add water just enough to partially cover the eggs and cook till the curry thickens.