Egg Masala Recipe Spicy

I grew up in a strict vegetarian household, which meant eggs were not part of our diet. My parents did not consume eggs so making an Indian Style Egg Curry was out of the question. When I met my bestie, Anu, in college, I realized that eggs in a masala gravy were a thing. Her mom prepared all sorts of Andhra-style egg dishes for us, way too many for me to remember. This dish is inspired by my bff’s mom and it’s how I enjoy my eggs. My version of Egg Masala consists of mostly North Indian spices and a couple of South Indian spices such as curry leaves and mustard seeds.

Ingredients

Eggs – I used 6 boiled eggs for this recipe and this makes 3 servings. Feel free to add 2 more eggs for 4 servings if you wish. Curry Leaves – I added curry leaves because I love the flavor. Ground Spices – Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Kashmiri Chili Powder, and Garam Masala. Masala Paste – Green Chilies, Ginger, Garlic, Onions, Tomatoes. Garnish – Fresh Cilantro, Kasoori Methi, Lemon Juice.

See the recipe card below for full information on ingredients and quantities.

How to Make Spicy Egg Masala Recipe?

Step 1 – Boil, Peel & Saute Eggs

1. Boil eggs, once done, place them in cold water for 5 minutes. (Image 1)
2. Tap, roll, and peel the eggs. The skin should come right off. (Image 2)
3. Now make 1-inch slits in the eggs – not too deep. Do this gently so you don’t cut the eggs in half. (Image 3)
4. Once done, this is what you should have. (Image 4)
5. Heat a pan on low-medium heat, once hot, add a teaspoon of oil. Once the oil heats up, add 1/8 tsp of red chili powder and 1/8 tsp of turmeric powder. (Image 5)
6. Saute the spices for about 30 seconds. (Image 6)
7. Now add the hard-boiled eggs and swirl them around for 2-3 minutes until the exterior is lightly browned. (Image 7)
8. This is what you want. Remove the eggs from the pan and set aside. (Image 8)

Step 2 – Cook Egg Masala

1. Heat the same pan on medium heat. Add oil and once hot, add mustard seeds and cumin seeds. Saute for 30 seconds. (Image 1)
2. Now add curry leaves and green chilies. The curry leaves will splutter so cover the pan with a lid to avoid hot oil on yourself. Saute for a minute or so. (Image 2)
3. Now add onions – season them with salt. Saute until lightly brown. (Image 3)
4. Add the ginger and garlic – saute for a minute. (Image 4)
5. Now add tomatoes and season with salt. (Image 5)
6. Saute for a minute. (Image 6)
7. Cover with a lid and cook the tomatoes for 8-10 minutes on low-medium heat. Stir occasionally to prevent the tomatoes from burning. (Image 7)
8. This is what you should have. (Image 8)
9. Add a 1/4 cup of water to deglaze the pan. (Image 9)
10. Pick up the little brown bits from the bottom of the pan. (Image 10)
11. Add powdered spices – coriander powder, cumin powder, red chili powder, turmeric powder, and Kashmiri chili powder. (Image 11)
12. Cook the spices for a minute and this is what you should have. (Image 12)
13. Now add the boiled eggs and a cup of water (you may add up to 1 1/2 cups total). (Image 13)
14. Cover with a lid and cook for 3-4 minutes on medium heat. (Image 14)
15. Add garam masala, Kasoori methi (fenugreek leaves), and fresh cilantro. (Image 15)
16. Stir and add a squeeze of lemon juice as needed. Stir again. Wait 15 minutes before serving with roti or rice. (Image 16)

Serving Suggestions

→ This Egg Masala is best enjoyed with rice or roti. Since this dish isn’t full of gravy, it’s best enjoyed with your hands. ✓ Masala Paste – For the best Egg Masala Curry – cook down the masala paste slowly for maximum flavor. Make sure you lightly brown the onions before adding tomatoes. Cover and cook the tomatoes down for 8-10 minutes on low heat. ✓ Water – Adjust water as needed – anywhere from 1 cup to 1 1/2 cups is good. Start with 1 cup and add more as needed. ✓ Make an Extra Serving – For an extra serving, feel free to add another 2 boiled eggs. There are no changes needed in the recipe. ✓ Make it Less Spicy – This dish is spicy, so for less spicy, use 1 green chili instead of 2. Additionally, you may also omit using red chili powder and replace the amount with Kashmiri Chili Powder which adds color, not spice. Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

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