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egg kadai masala

Kadai Egg Masala Recipe

5 from 1 vote
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Course: curry, Main Dish, Side Dish
Cuisine: indian cuisine, north indian
Keyword: egg, egg curry recipe, egg recipes, eggs
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 152kcal
Author: Rekha Kakkar
Cost: 1$


  • kadai
  • Non-Stick Pan (US)


  • Whole Eggs
  • Onion diced
  • 1 red onion sliced
  • Green Bell Pepper Capsicum sliced
  • 1 teaspoon  Ginger
  • 3 Tomatoes puree
  • 2 Cardamom ElaichPods / Seeds
  • 2 Cloves
  • 1 bay leaf
  • 1 teaspoon  Turmeric powder Haldi
  • 1 teaspoon red chili powder
  • 1 teaspoon  Coriander powder Jeera
  • Salt to taste
  • 1 teaspoon  kasuri methi Dried Fenugreek Leaves
  • 2 teaspoon Oil
  • 1 tablespoon cream
  • 2 tablespoon coriander leaves for garnish


  • To begin making the Kadai Egg Masala Recipe, First boil and peel the eggs and pierce them with fork. How to boil the eggs link is given above in the recipe.
  • Heat a kadai pan with oil, and saute boiled eggs till surface starts to become slightly crispy and light brown. Take them out of pan.
  • In the same oil add diced onions, green bell peppers, sauté until the onions and peppers are tender. Drain the veggies, take them out and keep aside.
  • Now add cumin seeds in the same oil and when they start to pop, add bay leaf, cardamom and cloves.
  • Now add sliced onions, when these turn light pink add spice powders like coriander powder, turmeric powder, red chilli powder, salt to taste and mix well.
  • Add tomato puree and cook the masala till oil starts to leave masala and masala stops sticking to the sides of pan.
  • Now add about a cup of water and bring the gravy to a boil.
  • Add onion and capsicum that was previously cooked, fried boiled eggs and finally the crushed kasuri methi.
  • Mix everything and cook for 2-3 minutes and finally add cream or malai.
  • Cook for another minute and add some sliced ginger juliennes and switch off the heat.
  • Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes. Cut the egg into half and add the egg pieces and kasuri methi.
  • Cover the pan and simmer the kadai Egg for a few minutes on low heat. After a few minutes, turn off the heat. Check the salt and spice levels and adjust to suit your taste. Transfer the Kadai Egg to a serving bowl and serve warm.


Calories: 152kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 169mg | Sodium: 81mg | Potassium: 479mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 41.4mg | Calcium: 62mg | Iron: 2.2mg