Spicy Egg Curry Recipe – Authentic Indian Egg Masala with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Spicy Egg Curry Recipe – Authentic Indian Egg Masala with Kasuri Methi

Hey everyone! If you’re anything like me, you’re always looking for a quick, comforting, and flavourful meal. And honestly, this Spicy Egg Curry (Anda Masala) is it. It’s a dish I grew up with, and I still make it regularly – it’s just so satisfying! It’s perfect for a weeknight dinner, a simple lunch, or even as part of a larger Indian spread. Let’s get cooking!

Why You’ll Love This Recipe

This egg curry is a hug in a bowl. Seriously! It’s packed with aromatic spices, has a lovely warmth from the chillies, and the kasuri methi adds this incredible depth of flavour that just elevates everything. Plus, it’s super easy and quick to make – ready in under 20 minutes! It’s a fantastic way to enjoy eggs in a whole new way, moving beyond your usual breakfast fare.

Ingredients

Here’s what you’ll need to whip up this delicious egg curry:

• 4 boiled eggs
• 1/2 tbsp oil
• Few curry leaves
• 2 slit green chillies
• 1/4 tsp minced ginger
• 1 sliced large onion
• Pinch of turmeric powder
• Pinch of methi powder (dried fenugreek leaves)
• Pinch of cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp red chilli powder
• Pinch of garam masala powder
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

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

• Kasuri Methi: This is a must in my opinion! It adds such a unique, slightly bitter, and wonderfully fragrant flavour. You can find it at most Indian grocery stores.
• Spice Levels: Feel free to adjust the red chilli powder to your liking. Some families in India prefer a really fiery curry, while others like it milder. I usually stick to 1/4 tsp for a nice, warming heat.
• Oil: Traditionally, mustard oil is used in some parts of India for its pungent flavour. However, I usually use vegetable oil or sunflower oil – it’s what I have on hand and works perfectly well.
• Eggs: Perfectly boiled eggs are key! See the FAQs for my tips on getting them just right.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and quarter your boiled eggs. Gently set them aside – we don’t want them breaking up just yet!
2. Heat the oil in a pan over medium heat. Once hot, add the curry leaves, slit green chillies, and minced ginger. Sauté for about 30 seconds until fragrant.
3. Now, add the sliced onion and sauté for 4-5 minutes, until they turn a lovely golden brown. Patience is key here – nicely browned onions are the foundation of flavour!
4. Time for the spices! Add the turmeric powder, methi powder, cumin powder, coriander powder, red chilli powder, garam masala, and salt. Mix everything well and cook for another minute, stirring constantly to prevent burning.
5. This is where the magic happens. Stir in the kasuri methi and cook for just 30 seconds. You’ll smell the amazing aroma – that’s how you know it’s working!
6. Gently add the quartered boiled eggs to the pan. Toss carefully to coat them with the spice mixture, being super careful not to break them.
7. Reduce the heat to low and cook for 3-4 minutes, allowing the eggs to absorb all those wonderful flavours.

Finally, garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t overcrowd the pan. This ensures the onions brown properly and the spices don’t steam.
• Taste as you go! Adjust the salt and chilli powder to your preference.
• A splash of water can help prevent the spices from sticking and burning.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Use plant-based “eggs” made from tofu or chickpea flour. They won’t have the exact same texture, but they’ll soak up the flavours beautifully.
• Spice Level:
  • Mild: Reduce the red chilli powder to 1/8 tsp or omit it altogether.
  • Medium: Stick to the 1/4 tsp red chilli powder.
  • Hot: Add 1/2 tsp or more of red chilli powder, or add a finely chopped chilli pepper.
• Festival Adaptations: My aunt always makes this during Navratri, as eggs are allowed on certain days of the fast. It’s also a fantastic side dish with Eid Biryani – the spicy curry cuts through the richness of the biryani perfectly.

Serving Suggestions

This egg curry is amazing with:

• Steaming hot rice – a classic pairing!
• Warm rotis or naan bread – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

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. The flavours actually develop even more overnight!

FAQs

1. Can I use pre-ground spices, or is it better to grind them fresh?

Pre-ground spices are totally fine in a pinch! But if you really want to elevate the flavour, grinding your own spices is the way to go. They’re so much more fragrant and potent.

2. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try using a pinch of dried oregano or a little extra methi powder. It won’t be quite the same, but it’ll still be tasty.

3. How can I adjust the spice level of this egg curry?

Easy! Just adjust the amount of red chilli powder. Start with a small amount and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. What is the best way to boil eggs for this recipe to prevent cracking?

Start with cold water, add a teaspoon of vinegar, and bring to a boil. Once boiling, reduce the heat and simmer for 8-10 minutes. Then, immediately transfer the eggs to an ice bath to stop the cooking process.

5. Can this egg curry be made ahead of time?

Absolutely! You can make the curry base (up to step 6) a day ahead and store it in the refrigerator. Then, just add the eggs and finish cooking when you’re ready to serve.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!