Egg masala is a spicy, aromatic, and authentic Indian dish. It is widely prepared almost in every household of the region. This dish is prepared in different ways with different spice levels based on individual spice level tolerance, the tradition, and the climatic condition of the region. The recipe given below is a basic egg masala that can be prepared with minimal ingredients available at home and can be served as a side dish with rice, dosa, appam, idli, or roti.
How to make Egg Masala
- In a pan with medium heat, pour oil and add cinnamon, cloves, cardamom, fennel seeds and saute until it turns fragrant
- Add onion and green chili, allow it to turn soft
- Add in ginger garlic paste and stir until the raw aroma leaves
- Add tomatoes and allow it to turn mushy and then add chili, coriander, turmeric powder, and salt, combine everything well
- Pour water into the above mixture and allow it to boil
- In a blender, grind the coconut into a fine paste and add it to the boiling mixture
- Add the boiled eggs and allow the gravy to thicken until the oil leaves from the sides
- Switch off the stove and garnish the gravy with coriander leaves
- Serve it with hot rice/dosa/idly or chapati
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Egg Masala
Egg masala is a simple, rich, and creamy south Indian egg dish that can be prepared with minimal ingredients and can be served with rice, dosa, idli, or chapati.
Ingredients
- 4 Egg, boiled
- 1 cup Onion, chopped
- 1 Tomato, chopped
- ½ tsp Fennel seeds
- 1 Cinnamon, small stick
- 2 Cloves
- 2 Cardamom
- 1 tsp Ginger garlic paste
- 1 tsp Chili powder
- 2 tsp Coriander powder
- ½ tsp Turmeric powder
- 2 Green chili, slited
- 1 tsp Salt, as needed
- ½ cup Shredded coconut
- ½ cup Water
- 2 tbsp Oil
- 1 tsp Coriander leaves, chopped
Instructions
To Make Egg Masala
- In a pan with medium heat, pour oil and add cinnamon, cloves, cardamom, fennel seeds and saute until it turns fragrant
- Add onion and green chili, allow it to turn soft
- Add in ginger garlic paste and stir until the raw aroma leaves
- Add tomatoes and allow it to turn mushy and then add chili, coriander, turmeric powder, and salt, combine everything well
- Pour water into the above mixture and allow it to boil
- In a blender, grind the coconut into a fine paste and add it to the boiling mixture
- Add the boiled eggs and allow the gravy to thicken until the oil leaves from the sides
- Switch off the stove and garnish the gravy with coriander leaves
Serve
- Serve the warm egg masala with hot rice/dosa/idly or chapati
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 246Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 187mgSodium: 724mgCarbohydrates: 18gFiber: 4gSugar: 9gProtein: 9g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
FAQ
Hard-boiled eggs cooked in spicy south Indian masala along with caramelized onions and tomato gravy.
Usually, in egg masala, coconut milk or coconut paste is not added while traditional kurma requires coconut milk or paste to make it watery consistency.
Enjoy the recipe and let us know how it turned out for you!
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