Last Updated on 2 months by Neha Deshmukh

Egg Masala Recipe – Authentic Indian Curry with Spiced Tomatoes

Introduction

Okay, let’s be real – sometimes you just want something incredibly flavorful, satisfying, and fast. That’s where this Egg Masala comes in! It’s a family favorite, and honestly, one of the first Indian dishes I really felt confident making. The tangy tomato-based gravy, the warm spices, and the perfectly spiced eggs… it’s comfort food at its finest. This recipe is a little hug in a bowl, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Egg Masala isn’t just delicious; it’s practical too! It comes together in about 30 minutes, making it perfect for a weeknight dinner. Plus, it’s a fantastic way to use up any eggs you have on hand. But beyond the speed and convenience, it’s the flavor that really shines. The blend of spices creates a truly authentic Indian taste that will have you coming back for more.

Ingredients

Here’s what you’ll need to make this Egg Masala magic happen:

• 5 hard boiled eggs
• 4 tablespoons oil
• 0.5 teaspoon mustard seeds
• 4 curry leaves sprigs
• 3 onions
• 3 tomatoes
• 1 teaspoon salt
• 0.5 tablespoon cumin powder
• 1 tablespoon pepper powder
• 2 tablespoons chopped coriander

Ingredient Notes

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

• Eggs: I prefer using large eggs, but any size will work. Just adjust the cooking time accordingly when boiling.
• Onions: Red or yellow onions both work beautifully here. I usually use yellow onions for their milder flavor.
• Tomatoes: Ripe, juicy tomatoes are key! If you’re using less-than-perfect tomatoes, a tiny pinch of sugar can help balance the acidity.
• Mustard Seeds & Curry Leaves: These two are a must! They give this dish that lovely South Indian aroma and flavor. Don’t skip them! The spluttering of mustard seeds in hot oil is a sound every Indian cook loves. It’s how you know the flavor base is building.
• Spices: Freshly ground spices always have the best flavor, but pre-ground are perfectly fine for a quick weeknight meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your eggs until they’re perfectly hard-boiled. Once cooled, peel them and cut them in half. Set them aside – we’ll add them later.
2. Next, thinly slice your onions and dice your tomatoes. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a nice, wide pan over medium heat. Once hot, add the mustard seeds and curry leaves. Let them splutter and dance in the oil – this usually takes about 30 seconds.
4. Now, add the sliced onions and sauté them until they turn a beautiful golden brown. This takes about 10 minutes, so be patient! Stir frequently to prevent burning.
5. Add the diced tomatoes, salt, cumin powder, pepper powder, and chopped coriander. Cook for another 10 minutes, stirring occasionally, until the tomatoes soften and break down into a lovely sauce.
6. Pour in about ½ cup of water to deglaze the pan – that means scraping up all those delicious browned bits from the bottom. This adds so much flavor! Let it simmer for a couple of minutes to create a saucy texture.
7. Gently stir in the boiled eggs, making sure they’re nicely coated in the masala. Let everything simmer together for another 5 minutes, allowing the flavors to meld.
8. Serve hot, garnished with a little extra coriander.

Expert Tips

• Don’t overcrowd the pan: When sautéing the onions, make sure they have enough space to brown properly. If your pan is too crowded, they’ll steam instead of caramelize.
• Taste as you go: Adjust the salt and spices to your liking. Everyone’s palate is different!
• Gentle with the eggs: Be careful not to break the boiled eggs when stirring them into the masala.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments:
  • Mild: Reduce the pepper powder to ½ teaspoon.
  • Medium: Stick with the 1 tablespoon of pepper powder.
  • Hot: Add ½ teaspoon of chili powder or a pinch of cayenne pepper.
• Regional Variations:
  • Andhra Style: Add a tablespoon of Andhra chili powder for a fiery kick!
  • Tamil Nadu Style: A pinch of sambar powder will add a lovely depth of flavor.
• Vegan Adaptation: Use a plant-based egg substitute like tofu or chickpeas. Marinate them in turmeric and black salt for an eggy flavor.

Serving Suggestions

Egg Masala is fantastic on its own, but it’s even better with some sides!

• Steaming hot rice – a classic pairing!
• Roti or naan – perfect for soaking up all that delicious gravy.
• A simple cucumber raita – to cool things down.

Storage Instructions

Leftovers? Yes, please! Store Egg Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I make Egg Masala ahead of time? Absolutely! You can make the masala base a day or two in advance and add the eggs just before serving.
• What is the best type of oil to use for Egg Masala? Vegetable oil, sunflower oil, or canola oil are all good choices.
• How can I adjust the spice level of this recipe? As mentioned in the variations, adjust the amount of pepper powder or add chili powder.
• Can I use store-bought tomato puree instead of fresh tomatoes? Yes, you can! Use about 1.5 cups of tomato puree.
• What side dishes pair well with Egg Masala? Rice, roti, naan, and raita are all excellent choices!