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Egg Masala (Curry)

Egg Masala (Curry)

I discovered this recipe in a South Indian cookbook many years ago and it is a favourite of mine as a light lunch or supper.

Preparation Time: 30 mins

Cooking Time: 20 mins

Serves 2




4 eggs

¼ tsp cumin seeds

½ tsp urad dal (peeled mungo bean)

6 curry leaves

½  cup chopped onion

½  cup chopped tomato

2 cloves garlic

¼  cup coriander

¼ tsp turmeric

¼ tsp  cayenne powder

¼ tsp ground cumin

½ tsp black pepper

¼ tsp tamarind paste

½ tsp salt

¼  cup tomato sauce


Hard boil the eggs. 

Heat oil and add cumin seeds, curry leaves and urad dal. Be careful not to burn the seeds. 

Add onions, tomatoes, garlic and coriander. Add turmeric powder and stir.

When onions are tender, add cayenne powder, cumin powder and black pepper. Add tamarind paste salt and tomato sauce. Cook uncovered for 20 minutes.

Peel the eggs and cut eggs in half. Add the eggs to the sauce. Serve with Basmati Rice.


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