Egg Masala

Egg Masala recipe vary from people to people based on regions. I love eggs and they are good for health. This recipe goes well with plain rice, chapathi, naan, roti, parathas (Indian breads)


  • Number of chilies depend on how spicy they are.
  • I am not using coconut while grinding. You can add it if you want to make your gravy thick.
  • Cutting the egg half instead of full will make the gravy to panetrate inside the egg and gives you that taste.
Preparation Time : 10 Minutes

Cooking Time : 10 Minutes

Total Time : 20 Minutes

Yield : 3-4 servings

Egg Masala
Egg Masala


To be grinded  :
Green Chillies4-5 nos
Jeera / Cumin Seeds1 tblsp
Ginger / Adarak1 inch
Garlic / Lasun5-6 Cloves

Boiled Egg4
Tumeric Powder / Haldi1/2 tsp
Salt1 tsp
Oil2 tsp
Red Chili Powder1 tsp
Cumin Powder / Jeera Powder1 tsp
Coriander Powder / Daniya Powder1 tsp
Black Pepper Powder1 tsp
Garam Masala Powder1 tsp
Boil the eggs and peel the shell off after it cools.
Can split / cut the eggs into 2 equal halves or can use full egg.

Method :

  1. Make a paste of above mentioned ingredients.
  2. Heat a oil in a pan.
  3. Add the grinded paste, salt.
  4. Once it boils and starts to leave oil, add all the above mentioned powders and mix well.
  5. Now add eggs and allow it to boil for 3-5 minutes.
  6. Switch off the flame and serve hot with plain rice, chapathi or parathas. 


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