Egg Masala Gravy Recipe

Method13 steps · about 45 min

1. 1

   Step 1: Start with three ready hard-boiled eggs, with firm whites and yolks. If still warm, cool them in cold water before peeling; continue to 2. The two tablespoons oil are for the masala, not egg boiling.

   Uses 3 hard boiled eggs

2. 2

   Step 2: Peel the cooked eggs if needed and prick gently with a fork so the gravy can penetrate; reserve these same eggs for 10.

   Uses same three externally hard-cooked eggs, not raw boiling stock

3. 3

   Step 3: Heat the oil (2 tbsp) and add cumin and only the bay leaf (1) OR the curry-leaf alternative, plus optional cloves (3), cardamoms and the 1-inch cinnamon piece. Let sizzle.

   Uses 2 tbsp oil · 1 bay leaf OR 1 sprig curry leaves · 0.5 tsp cumin seeds · 3 whole cloves · 2 green cardamom pods · 1 inch cinnamon stick

4. 4

   Step 4: Add onions (1.25 cup), the green chilies (1–2) and initial half teaspoon salt. Fry until the onions are slightly brown or caramelized.

   Uses 1.25 cup onion · 1–2 green chilies · 0.5 tsp salt · same bay OR curry leaves, cumin and optional whole spices in oil

5. 5

   Step 5: Choose one creamy route. For yogurt, skip this blending step. Otherwise grind only the twelve cashews OR the three tablespoons coconut with a small separate amount of blend water to a fine paste; omit yogurt and the other paste route.

   Uses twelve cashews ONLY if yogurt/coconut omitted · three tbsp coconut ONLY if yogurt/cashews omitted · water (small amount ONLY to blend chosen cashews/coconut paste)

6. 6

   Step 6: Add ginger garlic paste (1.5 tsp) to the onions and saute till it becomes fragrant.

   Uses 1.5 tsp ginger-garlic paste · same onions browned with initial salt

7. 7

   Step 7: Next add tomatoes (0.75 cup), fry till they turn mushy.

   Uses 0.75 cup tomatoes · ginger garlic sautéed until fragrant

8. 8

   Step 8: Add chili powder, turmeric (0.125 tsp) and garam masala (¾–1 tsp) powder. Fry till it begins to smell good.

   Uses ½–¾ tsp red chili powder · ¾–1 tsp garam masala · 0.125 tsp turmeric · same chopped tomato fully cooked with onions

9. 9

   Step 9: Add only the three tablespoons yogurt OR one chosen paste from 5. Fry the same masala until thick and beginning to leave the sides of the pan.

   Uses three tbsp yogurt ONLY if cashew/coconut route omitted · chili/turmeric/garam cooked until aromatic · ONLY if chosen twelve cashews blended with a small amount of water, yogurt/coconut omitted · ONLY if chosen three tbsp coconut blended with small water, yogurt/cashews omitted

10. 10

    Step 10: Return the same prepared eggs from 2 and add the two tablespoons total mint/coriander herbs or their mixture. Fry gently 2 minutes until aromatic.

    Uses 2 tbsp mint and coriander leaves · same base with yogurt OR cashew OR coconut, cooked until fat separates · same shelled cooled eggs pricked earlier

11. 11

    Step 11: Add just enough gravy water to partially cover the eggs; the author uses a little more than ¾ cup, adjusted to the pan. Use the separate extra water only if needed. Cover and cook until the gravy thickens and the eggs are hot throughout, then taste and use separate extra salt only if needed.

    Uses 0.75 cup water · water (extra only as needed for gravy) · salt (extra only to taste cooked gravy) · same cooked eggs and two tbsp combined herbs heated 2 minutes

12. 12

    Step 12: Sprinkle some kasuri methi if you have.

    Uses 0.5 tsp kasuri methi · same gravy cooked with just enough water, seasoning checked

13. 13

    Step 13: Serve egg masala curry with rice, roti or paratha.

    Uses same curry with optional kasuri methi