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Egg Masala Curry

Egg Masala Curry Recipe- how to make Spicy Egg Curry, very healthy, low fat and full on flavours. Ingredients and method to cook Spicy North Indian Egg curry.
4.72 from 7 votes
Course: curry, Main Course
Cuisine: indian cuisine, north indian
Keyword: egg, egg curry, egg curry recipe
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 6
Calories: 130kcal
Author: Rekha Kakkar


  • 1 tablespoon ghee
  • 1 teaspoon rice bran oil
  • 6 eggs boiled
  • 2 Onion finely chopped
  • 4 Tomatoes blended to puree
  • 1 inch ginger piece cut into juliennes
  • 2 green chillies slit
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Kashmiri lal mirch powder
  • 1 teaspoon red chilli paste.
  • 3-4 tablespoon coriander leaves
  • 1 teaspoon kasoori methi
  • 1 tablespoon gram flour


Prepare Hard Boiled Eggs

  • First hard boil the eggs. I have shared link for how to boil eggs Pan Method, Instant Pot Boiled eggs in the post above.
  • After peeling boiled eggs make 3-4 slits with a knife .
  • Heat 1tsp ghee in a pan and add a sprinkle or turmeric and salt.
  • In this pan stir the outer surface of eggs by gently cooking them from all sides to make it crispy.

Making Egg Curry

  • In the pan add remaining ghee and then add finely chopped onions.
  • Saute onion on slow heat till these turns light brown in color.
  • When onions are cooked add tomato puree and cook for a few minutes.
  • Cook till tomatoes are cooked through and ghee starts to separate. This will take approximately 10 minutes.
  • Then add spices and powders, turmeric, red chilli powder, coriander powder, salt, coriander powder, cumin powder, black pepper, garam masala powder, finally red chilli paste and mix well.
  • Add roasted gram flour to the pan and stir to combine well.
  • Then add ½ cups of water and cook the masala till ghee separates from the masala. Add sliced ginger.
  • Now add 1 cup water and boil the gravy when it starts to boil reduce it to slow simmer and cook for 3 more minutes. Sprinkle kasoori methi.
  • Then add boiled eggs and cook for few more minutes. When done garnish the masala egg curry with fresh coriander and serve.



Calories: 130kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 119mg | Potassium: 323mg | Fiber: 3g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg

Before You Go

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