Egg Curry Recipe or Egg Masala Recipe – a semi gravy curry which goes well with biryani, rice, pulao, chapatis, dosas and phulkas. This recipe is made in South Indian Style which has fresh coconut paste, garam masala, onion, tomatoes and tempering of curry leaves, mustard seed etc.
We keep cooking various styles of egg curries like egg Mughlai curry, egg Punjabi curry, Goan egg curry the list goes on and on. Especially when you have guests home and unsure what to cook an egg curry would always come handy and convenient. Moreover, even some vegetarian’s eat egg as they are a good source of protein. We love egg curries hence come up with new ways of making them.
For this recipe no need of grinding anything except fresh coconut paste. Rest of the ingredient’s you should easily find in your kitchen. If fresh coconut isn’t available then use desiccated coconut instead. Have used hard boiled egg for this dish alternatively, you could drop eggs and allow them to cook in the curry.
My mother always dropped one egg in any egg curry as she says this process enhances flavor and texture of the curry. Most of the times I follow but for this recipe haven’t dropped any egg. You could alter the spices as per your preference yet the egg curry would taste delicious.
Learn how to make Egg Curry Recipe or Egg Masala Recipe step by step:
- Heat oil in a nonstick pan add the oil, half of turmeric and kashmiri chili powder.
2. Shallow fry the hard boiled 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 they the raw smell of the ginger fades then add the onion.
6. Add a 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, coriander leaves and stir nicely.
17. Add eggs, salt and allow to simmer until they bubble.
Switch off the gas finally add the biryani garam masala powder.
Serve your egg masala curry with rice, pulao, dosa anything. We have even with toasted bread.
If you are looking for more egg curries then do check egg biryani, egg masala curry, egg fried rice, egg bhurji, egg goan curry and masala omelette, spicy egg curry
Egg Curry Recipe or Egg Masala Recipe card below:
- 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
- ½ cup coconut
- 1 tbsp water
- Heat oil in a non stick pan add the oil, half of turmeric and kashmiri chili powder.
- Shallow fry the the hardboiled egg until they become crisp from the exterior.
- Remove and place them aside.
- In the same pan add mustard seed, cumin seed, curry leaves, hing and ginger-garlic paste.
- Once the raw smell from the ginger fades add the onion.
- Add little salt and saute.
- Once they change color to pale light brown.
- Add the tomatoes. Also add sugar if using to balance the acidity coming from tomatoes.
- Cover with a lid and cook the tomatoes until tender.
- They should look like this.
- Just mash with a masher.
- Add all the rest of spice powder except biryani garam masala powder.
- Stir and mix well.
- Time to add the grounded coconut paste.
- Mix well.
- Add water and stir nicely.
- Add eggs, salt and allow to simmer until they bubble.
- 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.
2. Alter the spices as per your preference.
3. The best consistency is semy thick however you could make as per your preference.
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