Egg Curry Recipe or Egg Masala Recipe
Recipe type: Main
RecipeCuisine: Indian Cuisine, South Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Egg Curry Recipe or Egg Masala Recipe - a semi gravy curry which goes well with biryani, rice, pulao, chapatis, dosas and phulkas.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for egg masala curry:
  • 5-6 hard boiled egg (peeled and sliced into half)
  • 1.5 tbsp coconut oil
  • 1 tsp turmeric powder
  • 2 tsp kashmiri red chili powder
  • ½ tsp mustard seed
  • ½ tsp cumin seed
  • 15-16 curry leaves
  • a pinch of asafoetida
  • 1 tbsp ginger-garlic coarse paste
  • 1 and ½ cup onion julienne
  • ½ cup tomato chopped lengthwise into thin strips
  • 1 tsp garam masala powder
  • 1 tsp biryani garam masala powder
  • 1 cup water or as required
  • 1 tsp sugar (optional)
  • salt as per taste
for coconut paste: (grind the coconut with water to a smooth paste)
  • ½ cup coconut
  • 1 tbsp water
How to make the recipe?
  1. Heat oil in a non stick pan add the oil, half of turmeric and kashmiri chili powder.
  2. Shallow fry the the hardboiled egg until they become crisp from the exterior.
  3. Remove and place them aside.
  4. In the same pan add mustard seed, cumin seed, curry leaves, hing and ginger-garlic paste.
  5. Once the raw smell from the ginger fades add the onion.
  6. Add little salt and saute.
  7. Once they change color to pale light brown.
  8. Add the tomatoes. Also add sugar if using to balance the acidity coming from tomatoes.
  9. Cover with a lid and cook the tomatoes until tender.
  10. They should look like this.
  11. Just mash with a masher.
  12. Add all the rest of spice powder except biryani garam masala powder.
  13. Stir and mix well.
  14. Time to add the grounded coconut paste.
  15. Mix well.
  16. Add water and stir nicely.
  17. Add eggs, salt and allow to simmer until they bubble.
  18. Switch off the gas finally add the biryani garam masala powder. Serve your egg masala curry with rice, pulao, dosa anything. We have even eaten egg curry with toasted bread.
1. You could use dessicated coconut if you don't have fresh coconut.
2. Alter the spices as per your preference.
3. The best consistency is semy thick however you could make as per your preference.
Recipe by Flavors of Mumbai at