Egg Masala Curry (Quick & Easy)

Egg Masala Curry Recipe – Learn how to make egg masala curry recipe Punjabi style with step by step guide and photos. Mainly this dish is prepared from onion, tomatoes, spices , yogurt and fresh cream. The ingredients used for this recipe is easily available in your kitchen. They taste fabulous with naan, pulkas or jeera rice.

This is a punjabi style egg curry and without cream, it’s not complete. However adding cream is optional instead you could use cashew nut paste for a healthier option. If you don’t have punjabi garam masala powder the use regular indian garam masala powder. Check notes for below for more details.

For the tomato puree just chop and grind them to a smooth paste. You could use canned tomatoes but fresh ones would be preferred. If you are a vegetarian then add potatoes or paneer instead of eggs. For variation, you could fry them add in the curry.

Apparently have posted Punjabi chicken masala curry, Punjabi prawns masala curry and Punjabi pav bhaji recipe which is equally delicious. We love curries and masala preparation at home so keep making them quite often. Both with veg and nonveg although I prefer eating veg food most of the times.

You need to first hard boil the eggs, peel and use them for this recipe. You could slice them or use them full it’s your choice. Also, learn how to each time boil your eggs perfectly here.

Egg Masala Curry recipe card below:

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Egg Masala Curry, How to make Punjabi Egg Masala Curry Recipe

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Egg Masala Curry Recipe - Learn how to make egg masala curry recipe with step by step guide and photos.

Author: Maria@flavorsofmumbai.com

Recipe type: Main

RecipeCuisine: Indian, North Indian Cuisine

Serves: 3-4

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.

Notes

1. The consistency of the curry has to be medium to thick.
2. Alter spices as per your taste.

3.5.3251

Egg Masala Curry recipe with step by step photos:

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 ground 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.

Serve your egg masala curry with hot steamed rice and salad.

Check more egg recipes like easy egg curry, egg curry, Mughlai egg curry, quick egg curry, Thai egg curry, egg Chettinad curry, egg masala dry, egg bhurji and cheese egg bhurji.