Name: Egg Masala Curry
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: For the masala: -; 1 tablespoon ghee -; 1 teaspoon mustard seeds, preferably black, but white will do -; 1 large red onion, thinly sliced -; 1 serrano chile, thinly sliced -; 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks -; 1 teaspoon ground coriander -; 1/2 teaspoon ground cumin -; 1 teaspoon turmeric -; 1/2 teaspoon Kashmiri chili powder (or paprika) -; 1/2 teaspoon garam masala -; 4 curry leaves (see recipe note) -; 1/2 teaspoon salt -; 1 teaspoon ground black pepper -; 1 medium tomato -; 2 tablespoons chopped fresh cilantro -; 2 tablespoons chopped fresh mint leaves -; 1 tablespoon ketchup -; 3/4 cup water -; 4 hard boiled eggs , peeled and halved -; For the tadka: -; 1 teaspoon ghee -; 1 (1-inch) piece fresh ginger, cut into matchsticks -; 1/2 teaspoon whole cumin seeds -; For serving: -; Fresh coriander -; 1 lime, halved -; Rice or roti -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Egg Masala Curry

1. For the masala: -

2. 1 tablespoon ghee -

3. 1 teaspoon mustard seeds, preferably black, but white will do -

4. 1 large red onion, thinly sliced -

5. 1 serrano chile, thinly sliced -

6. 1 (1-inch) piece fresh ginger, peeled and cut into matchsticks -

7. 1 teaspoon ground coriander -

8. 1/2 teaspoon ground cumin -

9. 1 teaspoon turmeric -

10. 1/2 teaspoon Kashmiri chili powder (or paprika) -

11. 1/2 teaspoon garam masala -

12. 4 curry leaves (see recipe note) -

13. 1/2 teaspoon salt -

14. 1 teaspoon ground black pepper -

15. 1 medium tomato -

16. 2 tablespoons chopped fresh cilantro -

17. 2 tablespoons chopped fresh mint leaves -

18. 1 tablespoon ketchup -

19. 3/4 cup water -

20. 4 hard boiled eggs , peeled and halved -

21. For the tadka: -

22. 1 teaspoon ghee -

23. 1 (1-inch) piece fresh ginger, cut into matchsticks -

24. 1/2 teaspoon whole cumin seeds -

25. For serving: -

26. Fresh coriander -

27. 1 lime, halved -

28. Rice or roti -

How to cook deliciously - Egg Masala Curry

1. Stage

Sauté the onions with the spices: In a medium sauté pan on medium-low heat add the ghee and mustard seeds. Let this heat up gently and you’ll know the seeds are tempered when they start popping. Add the onions, ginger, chile, coriander, cumin, turmeric, Kashmiri chili powder, garam masala, curry leaves, salt, and pepper. Stir and cook for 5-8 minutes until the onions are softened and the mixture is dark brown.

2. Stage

Add the tomatoes: Add the chopped tomatoes, ketchup, mint, and cilantro and stir well. Cook for another 3 to 4 minutes until it becomes a thick paste and the liquid from the tomatoes evaporates.

3. Stage

Add water and cover: Add the water to the pan, then stir the mixture briefly. When it comes to a simmer, cover with a lid and let it cook for 1 to 2 minutes until the sauce is thicker and bubbling. Taste the gravy and adjust the seasoning, if needed.

4. Stage

Add the eggs to the curry and simmer: Remove the lid and place the halved hard boiled eggs in the pan. Cover again and let it simmer for 3 to 5 minutes, until the eggs are heated through and the gravy is a little thicker.

5. Stage

As the curry simmers, make the tadka: In a small saucepan or skillet, heat the ghee over medium heat. Add the ginger and fry for 1 minute. Add the cumin seeds and fry for another minute, until the ginger is golden brown and you can smell the cumin.

6. Stage

Serve: Once the egg masala curry is done, top it with the tadka, a squeeze of lime juice, and more fresh cilantro. Serve with roti or rice. Refrigerate leftovers in an airtight container for up to 4 days. Did you love the recipe? Leave us stars below!