This Egg Masala is one of the most demanding recipes at home and am so glad that it is one of the popular recipes here in this space too. We loved it for the burst of masala flavours with a thick and hot gravy perfect to pair it with roti or rice or even any mild pulaos like jeera pulao / peas pulao.
About Egg Masala
Egg Masala is made by freshly roasting and grinding spices the chettinad style and then simmering in a onion tomato based gravy along with eggs. Through the days, I’ve adjusted the recipe according to our taste buds and this time I made it specifically to click and post it here. This version of Egg Masala is a chettinad style recipe with freshly ground spices and it takes the Egg masala taste to a next level. Yes trust me and go ahead..Do try and let me know how you liked it. Egg Masala or Egg Gravy can be made in a number of ways as in each household there is a staple recipe. This Egg Masala Recipe is my favorite as it has yielded me do mny appreciations for its great taste and flavor. The main flavor comes from the freshly roasted and grind ingredients which lends a great taste to this gravy. Egg Masala Curry can be made semi gravy or a gravy too. This simple egg masala can pair up with roti or rice or pulao or biryani or even paratha – be it anything it tastes soo good.
Similar recipes
Egg Curry Egg Malai Gravy Egg Drop Curry Egg Fry Egg Bhurji
Egg Masala Video
Egg Masala Ingredients
Eggs – I have used regular white eggs but you can use brown eggs too. Main spices – Coriander seeds, red chillies, pepper, fennel seeds are roasted and grinded along with coconut. Oil – Use any cooking oil. Generally I use groundnut oil for cooking so used that for this egg masala. You can use refined oil too. Onion, Tomato – Small onion, tomato along with coconut and aromatic spices forms the base for this gravy. Tempering – A tempering with whole spices including cinnamon, cardamom, cloves, green chillies is done. Spice powders – The spice powders used here for this are turmeric powder, red chilli powder and garam masala powder.
How to make Egg Masala Step by Step
1.Heat 1/2 teaspoon oil – add 2 tablespoon coriander seeds, 4 red chilies, 1 teaspoon pepper, 1 teaspoon fennel seeds. Roast until golden. 2.Now add 3 tablespoon coconut and roast until golden brown. Transfer to a bowl and set aside. 3.Add 1/2 teaspoon oil – add 20 small onion along with 2 tomatoes. 4.Saute until raw smell leaves and tomatoes shrink. 5.Transfer to the same bowl and set aside. 6.Grind it to a semi fine paste along with water, Set it aside. 7.Rinse the pan then to the same pan – add 2 tablespoon oil heat it. Add one 1 inch cinnamon, 1 clove, 1 cardamom, a small piece stone flower, 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon cumin seeds let it splutter. Add few curry leaves let it splutter then give a quick saute. 8.Add 1 medium sized onion finely chopped along with 1 teaspoon ginger garlic paste, salt to taste. Saute until onions turn golden. 9.Add 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder and 1/4 teaspoon garam masala powder. 10.Give a quick saute. 11.Add the masala paste. Rinse mixer with 1 cup water and add it too. 12.Mix well. Adjust consistency by adding little more water if needed. 13.Let it boil. 14.Cook covered for 5-7 mins. 15.Meawhile we can roast the eggs. Heat 1 teaspoon oil – add 1/8 teaspoon turmeric powder and 1/2 teaspoon red chilli powder. Give a quick mix. 16.Add 3 eggs – You can add upto 6 eggs. Give a quick mix toss well. 17.Let oil separate in the gravy. 18.Add the roasted eggs. 19.Cook covered for 3 mins. 20.Oil separates now add 1 tablespoon coriander leaves and switch off. 21.Tasty Egg Masala is ready! Serve with hot roti!
Expert Tips
Add 1/4 cup coconut if you want a more thick gravy and also it gives good volume when you are serving for a crowd. You can skip mustard seeds and just temper cumin seeds alone. It serves as a best accompaniment for rasam / sambar rice too. Or you can have the gravy with plain rice too. This is little on the spicy side so adjust red chillies according to your spice level. Don’t fry the eggs for long else it will turn rubbery. Freshly roasted and grind spices gives a great flavor to this curry so don’t miss it.
Serving & Storage Suggestion
You can serve Egg Masala with phulka, rice, roti, paratha, chapathi, biryani, pulao etc. Egg Masala keeps well in room temperature for 6-8 hrs only as it has coconut. It keeps well in fridge for 1 more day but I would not recommend storing eggs and consuming so it is always best to consume when fresh. If you have any more questions about this Egg Masala Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Egg Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
