Egg Masala Curry

by thecurrytheory

Have you had days where you don’t have much in the fridge except a few eggs? Well, that is when this fantastic curry emerged in my kitchen. I paired it with my delicious Spicy vegetarian Pulao to go with it and it was an instant hit.

This is a simple recipe with rich ingredients like my queen seasoning and few spices. so without further a due, let’s begin this simple Masala Egg curry.

Egg Masala Curry

Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 boiled eggs
  • 3 tablespoon oil
  • half teaspoon cumin seeds,
  • 3 cloves (optional)
  • 1-2 cardamom pods,
  • 1 cinnamon stick
  • 1 small onion chopped
  • 1 tomato chopped
  • 1-2 tablespoon ginger garlic cilantro paste or ( 1-inch ginger and 4 garlic cloves minced)
  • 1 teaspoon red chili powder and turmeric powder and salt as per taste
  • 2 tablespoons of plain yogurt
  • 4 curry leaves (optional)
  • 2 tablespoon of cilantro leaves chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon of red curry powder (optional)
  • 1/2 cup of water (depends on how thick you want the sauce)


  1. In an iron skillet, heat oil on a medium flame then add in whole garam masala (cumin seeds, cinnamon stick, cloves, and cardamom pods)
  2. Saute the chopped onion next until translucent
  3. Next goes the chopped tomatoes, curry leaves. Cook them covered for 2 mins
  4. Add in the turmeric powder, red chili powder, salt,ginger-garlic paste to the skillet and combine and cook few minutes.
  5. Open the lid, add in plain yogurt, and mix well, let cook until the water evaporates from the yogurt and oil separates.
  6. Lastly, add in the boiled eggs, a dash of garam masala, cilantro leaves, and a touch of water.
  7. For an extra kick, add in a dash of red curry powder OR red chili powder. Cover and cook for 4-5 mins on low heat.
  8. Viola! it's ready to serve with some rice, chappati, naan, or roti

You may also like

Leave a Comment