Egg Masala Recipe – Indian Egg Curry with Mustard & Fennel Seeds

Last Updated on 2 months by Neha Deshmukh

Egg Masala Recipe – Indian Egg Curry with Mustard & Fennel Seeds

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? And when it comes to quick and easy weeknight meals, this Egg Masala is a total lifesaver. I first stumbled upon this recipe while trying to recreate a dish my neighbour, Aunty Priya, used to make – the aroma always wafted over the fence and made my mouth water! It’s a beautiful blend of South Indian flavours with a simple, comforting egg curry base. You’ll love how quickly it comes together, and the burst of flavour from the mustard and fennel seeds is just chef’s kiss.

Why You’ll Love This Recipe

This Egg Masala isn’t just delicious; it’s practical too! It’s ready in under 30 minutes, making it perfect for busy evenings. The combination of spices is wonderfully aromatic and adds a unique twist to a classic egg curry. Plus, it’s a fantastic way to use up any leftover eggs you might have. Honestly, who doesn’t love a recipe that’s both tasty and efficient?

Ingredients

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

• 5 eggs
• 1/4 teaspoon salt (plus 1/2 teaspoon for the masala)
• 2 tablespoons vegetable oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fennel seeds
• 2 sprigs curry leaves
• 1 green chilli, finely chopped
• 1 tablespoon garlic, minced
• 1/2 cup onions, chopped
• 2 tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2 tablespoons water
• 3 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! The mustard and fennel seeds are key here – they give this dish a lovely South Indian touch. I prefer using black mustard seeds for a more robust flavour.

For the green chilli, I usually use a Thai green chilli for a good kick, but you can adjust the type based on your spice preference. Fresh curry leaves are a must – they add such a unique aroma. If you can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same. And don’t skimp on the coriander leaves for garnish; they add a lovely freshness!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the eggs ready. Whisk the eggs with 1/4 teaspoon of salt in a bowl. Steam them for 5-6 minutes until they’re nicely set. Once cooled, gently cut them into cubes.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add the fennel seeds, curry leaves, green chilli, and garlic to the pan. Sauté for a minute or so until everything is fragrant. Your kitchen should be smelling amazing right about now!
4. Add the chopped onions and cook until they turn golden brown. Then, stir in the chopped tomatoes and 1/2 teaspoon of salt. Cook until the tomatoes soften and become mushy.
5. Time for the spices! Mix in the turmeric powder and red chilli powder. If the masala seems too dry, add a tablespoon or two of water.
6. Gently fold in the egg cubes. Be careful not to break them! Coat them well with the masala.
7. Finally, garnish with fresh coriander leaves. Serve hot with rice or chapati.

Expert Tips

• Don’t overcook the eggs! They should be just set, otherwise they’ll become rubbery.
• Be careful when adding the mustard seeds – they can pop quite vigorously!
• Adjust the amount of chilli powder to your liking.
• For a richer flavour, you can add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Adaptation: Swap the eggs for firm or extra-firm tofu, cubed and lightly fried.
• Spice Level: For a milder flavour, reduce the amount of red chilli powder. For a hotter kick, add a pinch of cayenne pepper or use a hotter variety of green chilli.
• Festival Adaptations: This recipe is naturally Navratri-friendly as it doesn’t use onion or garlic (though my version does – feel free to omit for a strictly Navratri version!).

Serving Suggestions

This Egg Masala is incredibly versatile! It’s fantastic served with a side of fluffy basmati rice, warm chapati, or even paratha. A dollop of yogurt on the side can help cool things down if you’ve added a lot of chilli. My family loves it with a simple cucumber raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The eggs might become slightly firmer upon reheating, but the flavour will still be delicious.

FAQs

• Is this dish best served immediately? Yes, it’s best enjoyed fresh! The flavours are most vibrant when it’s hot.
• Can I use pre-boiled eggs? You can, but steamed eggs have a softer texture that works better in this recipe.
• What is the best type of oil to use for authentic flavour? While vegetable oil works perfectly well, using mustard oil will give you a more authentic South Indian flavour.
• How can I adjust the spice level? Easily! Reduce or increase the amount of red chilli powder, or use a milder or hotter variety of green chilli.
• Can I make this Egg Masala ahead of time? You can prepare the masala base ahead of time and store it in the refrigerator. Add the eggs just before serving to prevent them from becoming mushy.