Egg Masala is a popular curry made with boiled eggs, onions, tomatoes and spices. Egg masala is also known as egg masal, masala eggs or mutta masala. Learn how make egg masala with step by step pictures and video. This egg curry masala goes well with idiyappam, appam, dosa & parota.
Egg Masala
EGGGGGGGG!!’I mean who doesn’t love eggs. It is one of the most popular and versatile ingredients. And one of the easily available sources of protein too. Adding even a small amount of scrambled eggs in between your bread elevates the taste of your sandwich. Boiled Egg adds another kind of tasteful magic with any type of Biryani or Rice, doesn’t it? While the options of adding an egg to your meal increase, the variety of Egg recipes also increase. And sometimes it is hard to pick one out of them. That’s why I’m here to help you! In this post, I’m sharing with you a recipe which is tried and tested by many moms, bachelors and chefs all over the world - The Egg Masala!
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About Egg Masala
Curries are a popular side dish in Indian cuisine. One of the favorite curry across Indian peoples heart is egg curry also known as egg masala. Boiled eggs is added in an onion tomato masala which is delicious on its own or served with Indian breads.
In an Indian household poached eggs or sunny-side-up eggs were not common but this easy egg masala has always been a staple. This egg masala is quick dinner recipe on my lazy days. It is made with rustic and spicy flavors. Serving this Indian egg masala recipe to my family gives me a satisfying feeling that I have provided something full of nutrients.
Egg masala goes great with roti, idiyappam, appam and even dosa or idli. This is a simple and delicious curry which i made to go with pulao and it was yummy.
Similar Recipes
Paneer Cashew Curry
Paneer Tikka Masala
Dum Aloo
Paneer Butter Masala
Why Do I Love This Recipe?
When we ran out of vegetables at home, we always made egg masala first. The smell of tomatoes and onions cooking with spices would soon fill the house as my mother started preparing it. The eggs were the best part! my sister and I used to argue about who had the most eggs on their plate. My mother, who knew us too well, would carefully count and divide them evenly to avoid any arguments. But somehow, we always found a reason to argue—either one egg looked bigger, or one had soaked up more gravy! Even now, I still get nostalgic for my early years whenever I make egg curry.
1. Comforting: The combination of eggs and spicy gravy gives a fulfilling feeling to your heart and tummy. It is the perfect comfort food for lazy day.
2. Time Efficiency: South Indian egg curry is time-saving and easy to prepare. The Egg masala can also be prepared in advance and stored in the fridge which is useful for working people.
3. Balanced Spices: This egg curry have most traditional spices which is good for health and enhances the flavors.
Egg Masala Ingredients
Eggs- boiled eggs are used in this recipe. But I have a recipe where eggs are added as drop egg curry.
Onions & Tomatoes - onions adds sweetness to the curry. the sugar from the onions is cooked with tomatoes to create a masala which for the base for the curry.
Ginger Garlic Paste- ginger and garlic adds the aroma for the dish also it helps with the digestion and has anti inflammatory properties.
Milk - milk is entirely optional, but it adds a nice creamy texture. check my egg roast for making egg curry without milk.
How to Make Egg Masala (Stepwise Pictures)
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| Heat oil in a pan |
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| add little chilli, turmeric and garam masala powder |
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| make slashes in egg |
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| drop it in |
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| roast eggs for a min |
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| remove it to a plate |
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| add sliced onions in the oil |
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| saute for a while |
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| add ginger garlic paste |
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| cook for few mins till onions are soft |
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| add pureed tomatoes |
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| mix well |
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| cook them till raw smell leaves |
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| add chilli, coriander, turmeric and garam masala powder |
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| add salt |
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| mix well |
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| cook till oil separates |
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| add eggs |
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| add water |
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| simmer for a while |
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| now it is has got thick |
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| add some milk |
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| mix well |
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| Serve |
Expert Tips
- To get the best flavor, always use freshly ground spices.
- Mash a boiled egg into the gravy if you want the curry to be thicker.
- For a Kerala-style egg curry, use coconut milk.
- The adding dried fenugreek leaves, or kasuri methi, gives a distinct flavor.
FAQ
1)Can I use quail eggs?
Traditional indian egg curries are prepared using chicken eggs. For taste variations, yes you can try with quail eggs.
2)Can I use coconut milk instead of milk ?
Yes, canned or homemade coconut milk can be used instead of milk. Adding coconut milk will taste like a Kerala egg curry which usually goes with appam, idiyappam.
3)How do you prevent the eggs from breaking apart after adding in the curry ?
To prevent breaking, gently place them into the curry base and simmer for a few minutes so you don't overcook it.
4)How to properly remove shells from the boiled eggs ?
Eggs are generally easy to cook. Gently place the eggs into the boiling water and let it cook for 10 minutes. Set the timer. After taking eggs from boiling water, immediately place them into ice cold water which helps to easily remove the shells from the eggs.
Variations
Here are some of the variations of the egg curry recipe:
Kerala egg curry : In Kerala, it is named as nadan muttai curry. This Kerala egg curry is prepared using coconut oil and coconut milk. Kerala egg curry is usually paired up with appam, idiyappam and malabar parotta.
Chettinad egg curry: Chettinad egg curry is usually prepared by roasting the flavorful whole garam masala spices in a pan.The masala spices will be then powdered and added to the curry. This version of egg curry will be a spicy one.
Egg drop curry: Instead of boiled egg, egg is broken and the egg yolks are added directly to the curry base which is covered and cooked for 5 mins in low flame. It is named as odacha muttai kulambu in tamil nadu. This is one of the easy dinner recipes which goes very well with chapathi, dosai.
Egg tamarind curry : In some regions of tamilnadu, they prepare egg curry similar to the puli (tamarind) kulambu. To the base curry, add some tamarind pulp and cook it for 5 minutes. Then add the boiled egg.Finally adding a pinch of jaggery to the tamarind base curry balances the tangy and spice taste. This egg recipe is paired up with hot rice.
Shakshuka: Shakshuka is one of the popular egg curry recipes in the Middle eastern. It’s similar to south indian egg drop curry, whereas spices and oil differ. In this recipe, olive oil ,canned tomatoes , and a traditional iron skillet is used. The egg is poached in the base gravy and baked in the oven. It is served with pita bread.
More Egg Recipes to Try
📖 Recipe Card
Egg Masala Recipe (Mutta Masala)
Equipment
- Cooking pot
Ingredients
For Frying Eggs
- 4 large Eggs boiled
- 3 tbsp Coconut Oil
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala Powder
- ½ tsp Turmeric powder
For Egg Masala
- 2 large Onion sliced thinly
- 1 tbsp Ginger Garlic Paste
- 2 large Tomatoes pureed
- 1 tbsp Kashmiri Chilli Powder
- 1 tbsp Coriander Powder
- ½ tsp Garam Masala Powder
- ½ tsp Turmeric powder
- ½ cup Milk
- ½ cup Water as needed
- Salt to taste
Instructions
- Make slashed in eggs and set aside. Heat oil in a kadai. Add chilli, turmeric and garam masala powder. Add in boiled eggs and fry for 2 mins. Remove and set aside.
- Now in the same oil add onions and cook till golden. Add in ginger garlic paste and saute for a min. Add in tomato puree and cook till oil separates. Add salt and spice powders and mix well.
- Add in fried eggs and mx well. Add in water and simmer for a while until the masala gets thick. Add milk and mix well, simmer for 5 more mins. You can use coconut milk instead of milk. Serve.
Video
Notes
- To get the best flavor, always use freshly ground spices.
- Mash a boiled egg into the gravy if you want the curry to be thicker.
- For a Kerala-style egg curry, use coconut milk.
- The adding dried fenugreek leaves, or kasuri methi, gives a distinct flavor.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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zacharia
I tried your recipe but no taste ,please add 1/2 tbsp fennel seed and 1/2 tsp sugar to make it tasty.
Anonymous
yummy dish... is that boiled milk? thank u:)
Anonymous
Hi Aarthi ... I tried this recipe on Friday and Sunday ..I followed the exact recipe except for minor modifications... Added Kasuri methi at the end and cooked peas and ended with slight butter 🙂
It tasted amazing !!
Thanks for your work ..Keep it up 🙂
Lilian
i will be trying this tonight
Nishi Prabha
Tried this. Turned out great!! 🙂 Thanks Aarthi
Viki
Tried ds dish 2day. It was yummy😋