egg masala egg gravy

Egg masala | Egg masala gravy for biryani chapathi

By Swasthi on August 9, 2022, Comments, Jump to Recipe

Egg masala gravy recipe – A simple, quick, flavorful, hot and delicious egg gravy that pairs well as a side with plain basmati rice, biryani, chapati, paratha and pulao. It also goes well with any flavored variety rice recipes like ghee rice, pudina rice, jeera rice, kuska rice or coconut milk rice.


egg masala for biryani, chapathi or pulao

Egg masala gravy is a Indian dish made with boiled eggs, onions, tomatoes, whole spices & spice powders. There are numerous ways an egg gravy is made in India. Each home & region may have a different recipe.

I make egg gravy in so many ways. The egg masala recipe shared here will yield you a very delicious, aromatic & moderately spicy dish. It has a unique aroma that comes from the mint leaves (pudina) & whole spices used.

Also a good spice powder like a kitchen king masala or garam masala is the star of this recipe which enhances the aroma and taste.

Whether you pair it with a biryani, roti, paratha, chapathi) or even a simple pulao, this makes your meal special.

To make egg masala gravy, stick on to the ingredients mentioned. If you do not have kitchen king masala powder, you can replace it with any flavorful garam masala powder.

Preparation for Egg masala gravy

1. Pour 3 cups water to a pot. Rinse eggs under running water and gently place them in the pot. Cover & begin to boil the eggs on a medium flame.

2. The cook time of eggs differs by variety. So a good indication of a hard boiled eggs is when you see the cracks on the shell. Turn off the stove & rest for 10 minutes. Remove the eggs and add cold water to the pot.

3. Keep the eggs immersed in cold water until you they cool down slightly. Shell the eggs and pierce them with a fork.

4. To enhance the taste either you can use eggs or make a paste of coconut or cashews. To make the paste just add coconut or cashews to a blender. Pour 2 to 3 tbsps water & make a smooth paste.Set this aside.

How to make egg masala recipe

1. Heat oil in a pan. Add cumin, bay leaf or curry leaves. Also add in cumin, cloves, cardamom and cinnamon. You can also replace these with mustard seeds. Allow them to crackle.

2. Add onions, sprinkle salt and fry till they turn slightly brown. If you can caramelize the onions, it enhances the aroma.

frying onions till golden in oil to make egg masala

3. Next add ginger garlic paste and fry till the raw smell goes off.

frying ginger garlic paste for egg masala recipe

4. Add tomatoes and fry till they turn completely mushy. Soft and blend well with onions.

frying chopped tomatoes for making egg masala

5. Then add red chili powder, garam masala or kitchenking masala and turmeric.

addition of spice powders to onion tomato to make egg masala

6. You can leave this if you don’t want to use cashews or coconut. I use it sometimes. Add ground cashew or coconut paste. Blend the cashews with little water to a smooth paste.

addition of cashew paste for making egg

7. Fry till the masala dries up and begins to leave oil. This takes around 4 minutes.

frying cashew onion tomato mixture to make egg masala

How to make egg masala recipe

8. Add eggs, mint & coriander leaves.

addition of pudina mint to the gravy in egg masala

9. Fry for 2 minutes. You can also skip adding the eggs here. Fry them in 1 tbsp oil in a different pan. Sprinkle chilli powder and add it later to the boiling gravy.

sauteing egg gravy with anda

10. Pour water just enough to make a thick gravy. I used little more than 3/4 cup. Cook till the egg gravy thickens, for about 3 to 4 minutes.

addition of water to make gravy for egg masala gravy

Serve egg masala gravy with biryani or chapathi or pulao.

egg masala gravy recipe

More Egg recipes
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Punjabi egg curry
Egg kurma
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Egg masala gravy

egg masala recipe

Egg masala

Spicy egg masala gravy that goes great as a side dish with biryani, chapathi, pulao. This is a simple recipe to which you can make some variations to suit your taste like spices and herbs.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 3 boiled eggs
  • 2 tbsp oil
  • cup onions chopped (about 2 large)
  • tsp ginger garlic paste or fine chopped
  • ¾ cup tomatoes ripe, chopped (about 2 large)
  • 1 to 2 green chili slit or chopped
  • ½ to ¾ tsp red chili powder or paprika
  • ¾ to 1 tsp garam masala or kitchen king masala
  • 1/8 tsp turmeric or haldi
  • ½ tsp Salt
  • ½ tsp kasuri methi (optional)
  • 2 tbsp mint or pudina leaves or coriander leaves or both
  • 3 tbsp curd or yogurt or coconut or 12 cashew nuts

Spices

  • 1 bay leaf or 1 sprig curry leaves
  • ½ tsp cumin or jeera
  • 3 cloves or laung (optional)
  • 2 cardamoms or elaichi (optional)
  • 1 inch cinnamon or dalchini (optional)

Instructions

Boiling eggs

  • Pour 3 cups water to a pot. Gently place the rinsed eggs and boil on a medium heat. Cover the pot & boil until you see cracks on the eggs. Turn off the stove and rest the eggs for 10 mins. Discard the water & keep the eggs immersed in cold water to cool down. 
  • Then remove the shell. Pierce with a fork randomly to make some gashes. This helps the eggs to absorb the flavors.

How to make egg masala

  • Heat a pan with oil. Add cumin, bay leaf, cloves, cardamoms and cinnamon. Allow them to splutter.
  • Add onions, sprinkle salt and fry till onions turn slightly brown or caramelize to enhance the aroma.
  • Optional step – Skip this step if using yogurt. While the onions fry, make a fine paste of the cashews or coconut with some water. You can also blend together tomatoes and cashews.
  • Add ginger garlic paste to the onions and saute till it becomes fragrant.
  • Next add tomatoes, fry till they turn mushy.
  • Add chili powder, turmeric and garam masala powder. Fry till it begins to smell good.
  • Pour the yogurt or cashew paste or coconut paste, fry till the mix leaves the sides of the pan.

Making egg masala gravy

  • Add eggs, mint leaves, coriander leaves. Fry for 2 mins , preferably till you get a mint aroma.
  • Pour water just enough to partially cover the eggs. Cook covered till the egg masala thickens.
  • Sprinkle some kasuri methi if you have.
  • Serve egg masala curry with rice, roti or paratha.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Egg masala
Amount Per Serving
Calories 242 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 186mg62%
Sodium 648mg28%
Potassium 414mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 8g16%
Vitamin A 590IU12%
Vitamin C 21mg25%
Calcium 80mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Try this with
Jeera rice
pudina rice
ghee rice
veg pulao
kuska biryani
coconut milk rice.

Egg masala | Egg masala gravy for biryani chapathi

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
Very informative, thank you

Made it and absolutely loved the masala. Thanks for the recipe

5 stars
User friendly and very tasty!

5 stars
OMG ! I never imaged I could make egg curry sooooo good… Thank you so much Saswathi for the wonderful recipe… My husband loved it…

Thank you it came out well

5 stars
This recipe was incredible! My husband loved this dish. I made it pretty much exact except I didn’t add the chili’s and I used 6 eggs instead. It’s delicious and your instructions are clear and concise! Thank you!

Thank you , the recipe turned out yummy.I used cashewnuts to make the paste.

5 stars
Too good recipe.. I have started becoming fan of your recipes

So yummy!

Hello mam, I always follow your recipes and it gives very nice taste to me n my family. I m a very big fan of you? today I m trying your egg masala recipe…??

5 stars
I tried your egg masala,palak paneer,butter paneer it turned out very well.today I m going to try butter chicken.i usually perfer your recipes while cooking it’s simple easy and no time consuming.
Thanks so much for sharing your recipes.

Thankyou. I tried recipe with 5 eggs.
I made littl as per my fly member’s taste, I added extra chilli powder, I didnt put khada masala u mentioned added littl biryani masala, made gravy thin & poured eggs directly gravy with boiling eggs first.
It wil Yum to have with rice?

5 stars
Thankyou. I tried recipe with 5 eggs.
I made littl as per my fly member’s taste, I added extra chilli powder, I didnt put khada masala u mentioned added littl biryani masala, made gravy thin & poured eggs directly gravy with boiling eggs first.
It wil Yum to have with rice?

4 stars
Tried recipe with little changes.. I poured eggs in thin gravy.. n added biryani masala n extra chilli powderas my fly members like spicy..
It was yum?

4 stars
Thank you swasthi

5 stars
I love your recipe

5 stars
All your recipes are amazing and so accurate! Thank you so much ! 🙂

5 stars
Tried today with 6eggs. Taste was amazing.

PS: chilli is listed in the ingredients but not used in the steps

Would absolutely love to try this at home but would the quantity of the ingredients used change if I needed to double the number of eggs used?
Thank you!

Very very yummy and also apealing to the eye

5 stars
Hi..

Thank you for the amazing & easy to do recipe,
In the ingredients list, point number 13 (spices), what spices are they?
Hope to hear from you soon.

Thanks!

Regards
Sharon 🙂

5 stars
I love you recipes