Egg Masala Gravy Recipe

Egg Masala also known as Egg Gravy is a North Indian dish of hard boiled eggs simmered in a spicy and super aromatic onion tomato masala. It is an everyday side dish that can be eaten with plain rice, flavored rice varieties like pulao, coconut milk rice, Biryani, roti and plain parathas.

Eggs cooked with onions, tomatoes, spices and herbs is a common dish across all regions of India. So you will find similar dishes with different names like – masala, curry, gravy, salan, tari.

But the spices and herb combinations are different which infuse different flavor profiles to the dish. Ex: In South India, curry leaves, mustard seeds and sometimes coconut is used. It is mostly called a curry. In the Western Indian states pav bhaji masala, goda masala etc are used for Maharashtrian flavors.

True to its name – this Egg Masala is a North Indian dish, cooked with plenty of aromatic whole and ground spices like garam masala.

While the ground spices add body to the masala gravy, the whole spices slowly infuse the required flavors to the onion tomato masala. However if you are short of time or do not have the whole spices you may simply omit them.

This recipe is the most basic and the unique flavors come mostly from sautéing the onions well. If you like to include eggs often in your diet for a protein boost, check out these similar dishes:

Indian Egg Recipes
South Indian Egg Curry
Punjabi Dhaba Egg Curry
Chettinad Egg Curry
Egg Kurma
Egg Butter Masala
Aloo Anday (Curried Potato & Eggs)

How to make Egg Masala (Stepwise Photos)

Boil Eggs

1. Pour 3 cups water to a pot. Rinse eggs under running water and gently place them in the pot. Cover & begin to boil the eggs on a medium flame. The cook time of eggs differs by variety. So a good indication of a hard boiled eggs is when you see the cracks on the shell. Turn off the stove & rest for 10 minutes. Remove the eggs and add cold water to the pot.

2. Keep the eggs immersed in cold water until you they cool down slightly. Shell the eggs and pierce them with a fork.

Make the Masala

3. Heat oil in a pan. Add cumin, bay leaf or curry leaves. Also add in cumin, cloves, cardamom and cinnamon. You can also replace these with mustard seeds. Allow them to crackle.

4. Add onions, sprinkle salt and fry till they turn slightly brown. If you can caramelize the onions, it enhances the aroma.

5. Next add ginger garlic paste and fry till the raw smell goes off.

6. Add tomatoes and fry till they turn completely mushy. Soft and blend well with onions.

7. Then add red chili powder, garam masala or kitchenking masala and turmeric.

8. You can leave this if you don’t want to use cashews or coconut. I use it sometimes. Add ground cashew or coconut paste. Blend the cashews with little water to a smooth paste.

9. Fry till the masala dries up and begins to leave oil. This takes around 4 minutes.

10. Add eggs, mint & coriander leaves.

11. Fry for 2 minutes. You can also skip adding the eggs here. Fry them in 1 tbsp oil in a different pan. Sprinkle chilli powder and add it later to the boiling gravy.

12. Pour 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 plain steamed rice, biryani or chapathi or pulao.

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