Egg Curry Recipe – Kadai Masala Indian Egg Masala

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Kadai Masala Indian Egg Masala

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And when it’s this Egg Curry, made with a fragrant Kadai Masala, it hits all the right spots. I remember first making this when I was craving something quick, satisfying, and packed with Indian flavors – and it’s been a family favorite ever since! It’s surprisingly easy to make, even on a weeknight, and the aroma while it simmers is simply divine. Let’s get cooking!

Why You’ll Love This Recipe

This Egg Curry isn’t just another egg recipe. The Kadai Masala gives it a unique, restaurant-style flavor that’s a little smoky, a little spicy, and totally addictive. It’s quick, easy, and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to enjoy eggs in a whole new way!

Ingredients

Here’s what you’ll need to create this delicious Egg Curry:

• 6 hard-boiled eggs
• 2 tablespoons oil (I prefer vegetable or canola)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black peppercorns
• 1-2 dried red chilies

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Eggs: I usually use free-range eggs for a richer flavor and vibrant yolk, but standard eggs work just fine too.
• Tomatoes: Ripe, juicy tomatoes are key. They break down and create the base of our gravy.
• Ginger-Garlic Paste: Freshly made is always best, but store-bought is convenient in a pinch.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s essential to the flavor. You can find it at most Indian grocery stores.
• Kadai Masala: We’re making our own today, but you can find pre-made versions if you’re short on time (see FAQs).

Kadai Masala – The Heart of the Flavor

The Kadai Masala is what truly sets this curry apart. It’s a blend of roasted spices that creates a warm, smoky flavor. To make it, simply dry roast the coriander seeds, cumin seeds, black peppercorns, and dried red chilies until fragrant. Then, grind them into a fine powder. The aroma alone is worth the effort!

Regional Variations in Spice Levels

Indian cuisine is all about adapting to your taste! Spice levels vary hugely across regions. If you like it mild, reduce the red chili powder. For a fiery kick, add another chili or a pinch of cayenne pepper.

The Importance of Fresh Tomatoes

Fresh tomatoes really make the gravy sing. They provide a natural sweetness and acidity that canned tomatoes sometimes lack. However, if you’re really in a pinch, tomato puree can work (see FAQs).

Oil Choice – Traditional vs. Modern

Traditionally, mustard oil was used in Kadai dishes for its pungent flavor. However, vegetable or canola oil are more commonly used today and offer a milder taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your eggs until they’re perfectly hard-boiled. Peel them and make a few slits on the surface – this helps them absorb all that delicious flavor.
2. Now, heat the oil in a kadai or a deep pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and cook until they turn golden brown and softened. This usually takes about 5-7 minutes.
4. Stir in the ginger-garlic paste and cook for another minute until fragrant.
5. Add the chopped tomatoes, red chili powder, coriander powder, turmeric powder, and half of the Kadai Masala. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce. This will take about 8-10 minutes.
6. Gently add the boiled eggs to the pan. Add about ½ cup of water (or more, depending on how thick you like your gravy) and season with salt to taste.
7. Sprinkle the remaining Kadai Masala, garam masala, and kasuri methi over the curry.
8. Simmer for 3-4 minutes, allowing the flavors to meld together.
9. Garnish with fresh cilantro and serve hot!

Expert Tips

Here are a few tips to help you make the best Egg Curry:

Achieving the Perfect Gravy Consistency

Add water gradually to adjust the gravy to your liking. Remember, it will thicken as it simmers.

Blooming the Spices for Maximum Flavor

Roasting the whole spices before grinding them releases their essential oils, resulting in a more fragrant and flavorful Kadai Masala.

Preventing the Eggs from Breaking During Cooking

The slits you make in the eggs help them absorb the gravy and prevent them from cracking. Handle them gently when adding them to the pan.

Using a Kadai (Wok) for Authentic Flavor

A kadai, or wok, is traditionally used for this dish because its curved shape allows for even heat distribution and quick cooking. But any deep pan will work!

Variations

Vegan Egg Curry (Using Alternatives)

Swap the eggs for boiled potatoes, chickpeas, or even paneer (Indian cheese) for a delicious vegan version.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-based additives.

Spice Level Adjustment – Mild, Medium, Hot

Adjust the amount of red chili powder to suit your preference. A pinch of cayenne pepper can also add extra heat.

Festival Adaptations (e.g., Navratri-friendly)

During Navratri, you can skip the onion and garlic for a satvik (pure) version of this curry.

Serving Suggestions

This Egg Curry is fantastic with:

• Naan bread
• Roti (Indian flatbread)
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kadai Masala and can I buy it pre-made?

Kadai Masala is a blend of roasted spices used in Kadai dishes. Yes, you can find pre-made versions at most Indian grocery stores, but making your own is always more flavorful!

Can I use tomato puree instead of fresh tomatoes?

Yes, you can! Use about 1 ½ cups of tomato puree. The flavor won’t be quite as vibrant, but it will still be delicious.

How can I prevent the eggs from becoming rubbery?

Don’t overcook the eggs! And avoid simmering the curry for too long after adding the eggs.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It adds a unique aroma and flavor. You can find it at most Indian grocery stores or online.

Can this curry be made ahead of time?

Yes! You can make the gravy ahead of time and add the eggs just before serving.

Is it possible to make this recipe in an Instant Pot?

Absolutely! Sauté the onions, ginger-garlic paste, and spices in the Instant Pot. Then add the tomatoes, water, and eggs. Pressure cook for 5 minutes, followed by a natural pressure release.