Egg Masala Curry, How to make Punjabi Egg Masala Curry Recipe
Recipe type: Main
RecipeCuisine: Indian, North Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Egg Masala Curry Recipe - Learn how to make egg masala curry recipe with step by step guide and photos.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for the paste (first fry then ground to a paste)
  • 2.5 cup sliced onion
  • 2 tbsp ghee or oil
  • 4-5 "mace blades
  • 2-3 green cardamom
  • 1 tsp cumin seed
  • 1 tbsp ginger-garlic paste
  • 2 tbsp yogurt
for the curry:
  • 5-6 hard boiled eggs peeled and sliced into half
  • 2-3 green chilies slit from center
  • 1.5 cup tomato puree (chop and grind the tomatoes to a smooth paste)
  • 1 tsp caraway seed
  • 1-2 bay leaf
  • 1 tbsp ginger julienne
  • 2 tsp punjabi garam masala powder
  • 1 tsp sugar
  • 2 tsp biryani garam masala powder
  • 1 tsp roasted cumin powder
  • ½ tsp turmeric powder
  • 1 tsp amchur powder
  • ¼th cup fresh cream or cashewnut paste
  • 1 tbsp kasuri methi
  • ½ cup water or as required
  • salt as per taste
for garnish
  • some ginger julienne
  • some chopped coriander leaves
How to make the recipe?
  1. Heat 1 tbsp ghee or oil in a pan.
  2. Add mace, cumin seed and cardamom. Saute until they leave a nice aroma.
  3. Put the chopped onion.
  4. Saute until they change color to pale brown. Ground this mixture along curd and ginger-garlic paste until smooth paste is formed.
  5. In the same pan add rest of ghee or oil saute caraway seed, green chilies and ginger-julienne.
  6. Once they crackle add the grounded paste.
  7. Mix well and keep stirring until they reduce.
  8. Once the mixture starts leaving the edges of the pan.
  9. Pour the tomato puree.
  10. Add all the spice powder, sugar and salt.
  11. Also add the punjabi garam masala and biryani garam masala powder.
  12. Mix all once the mixture starts thickening and leaves oil towards the edges.
  13. Add cream, boiled eggs and water as desired.
  14. Cook on low heat and when they start bubbling and thickens.
  15. Switch off the gas and sprinkle kasuri methi.
  16. Serve your egg masala curry with hot steamed rice and salad.
1. The consistency of the curry has to be medium to thick.
2. Alter spices as per your taste.
Recipe by Flavors of Mumbai at