Egg Masala Dry - Indian Egg Masala Dry Recipe
Recipe type: meals, brunch, instant dishes
RecipeCuisine: Indian Cuisine, general
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4 servings
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 5 boiled eggs
  • 2 tbsp oil
  • 8 to 9 curry leaves
  • 1 tomato chopped (optional)
  • 1 t/s fenugreek seeds
  • 1 tbsp caraway seeds (jeera)
  • 7 to 8 garlic cloves crushed
  • 1 inch ginger minced Or chopped finely
  • 2 red kashmiri chili
  • 2 green chilies chopped finely
  • 4 medium sized onion juliennes (Ihave taken 3 red onion and 1 white onion)
  • 1 tbsp chicken masala ( I used Everest Chicken Masala)
  • 1 tbsp chicken biryani masala ( I have used Everest Shahi Biryani masala)
  • 1 t/s asofoetida (hing)
  • 1 t/s sugar
  • 1 t/s fennel seed powder
  • 1 t/s turmeric
  • 1 tbsp chat masala
  • salt as per taste
How to make the recipe?
  1. Firstly boil eggs remove their shells.
  2. Slit them vertically till the bottom edge. Don't completely cut them. You can check out in the pic above.
  3. Take oil in a wok/vessel. Once oil is hot add caraway seeds (shahi jeera), curry leaves, fenugreek and asofoetida (hing). Saute for a minute on low heat.
  4. Add red chilies, minced ginger, crushed garlic. Saute for half a minute.
  5. Now add chopped green chilies, onion julienne. Saute for 2 mins. If using tomato add now and saute for more 2 mins.
  6. Add chicken masala, biryani masala, fennel seed powder, coriander seed powder. Mix all nicely.
  7. It's time to add turmeric. Saute all nicely for 4 to5 mins on low heat.
  8. Add the eggs gently. Sprinkle some chat masala on them. Stir gently otherwise eggs might break.
  9. Allow to cook for another 3 to 4 mins on low heat.
  10. Finally switch off the gas. Serve hot with bread, pav, rotis Or rice. Garnish with coriander leaves.
Nutrition Information
Calories: 577 Fat: 50.0 g Carbohydrates: 5.0 g Sugar: 1.7 g Sodium: 321 mg Fiber: 2.5 g Cholesterol: 818 mg
Recipe by Flavors of Mumbai at