Masala egg curry is a popular dish in Indian cuisine that combines the goodness of hard-boiled eggs with a flavorful and aromatic masala gravy. This dish is a perfect blend of spices and proteins, making it a favorite among egg lovers.
To prepare masala egg curry, start by boiling the eggs until they are hard-boiled and set them aside. In a pan, heat oil and add onions, ginger, and garlic paste. Saute until the onions turn golden brown. Then, add tomatoes and cook until they are soft and mushy.
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Masala egg curry
Course: MainCuisine: IndianDifficulty: Easy4
servings15
minutes20
minutes398
kcalMasala egg curry is a popular dish in Indian cuisine that combines the goodness of hard-boiled eggs with a flavorful and aromatic masala gravy. This dish is a perfect blend of spices and proteins, making it a favorite among egg lovers.
Ingredients
6 eggs, at room temperature
2 tbsp vegetable oil
1 large red onion, halved, thinly sliced
1/2 tsp ground turmeric
1/2 tsp chilli powder
4cm piece fresh ginger, finely grated
1 long green chilli, thinly sliced
270ml can coconut milk
150g green beans, trimmed
150g sugar snap peas, trimmed
1/2 tsp garam masala, toasted (see note)
1/2 cup fresh coriander leaves
Steamed basmati rice, to serve
Directions
- Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat, stirring occasionally. Reduce heat to medium. Simmer for 3 minutes. Remove pan from heat. Carefully, transfer eggs to a board. Set aside to cool slightly.
- Meanwhile, heat oil in large saucepan over medium heat. Cook onion, stirring, for 7 minutes or until light golden. Add turmeric, chilli powder, ginger and 1⁄2 the green chilli. Cook, stirring, for 1 minute or until fragrant.
- Add coconut milk and 1/2 cup water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until liquid reduces by half.
- Peel eggs. Add beans, peas and eggs to curry. Cook, stirring, for 1 to 2 minutes or until beans are just tender and eggs are heated through. Cut eggs in half. Sprinkle curry with garam masala, coriander and remaining chilli and serve with rice.
Notes
- To toast the garam masala, place in a small frying pan over low heat. Cook for 30 seconds or until fragrant. You can replace garam masala with mustard seeds, if you prefer.
