Egg Masala Curry

Egg curry needs no introduction. The curry preparation methods differ across regions in India. In this recipe, I’ve used onion, dry coconut, freshly grated coconut, tomatoes, and other spices for cooking the curry base. The curry is very flavorful and pairs well with wheat roti and rice.


(Note: As I use these masala bases in many types of curries, the proportions mentioned here for the bases are quite a bit more than required for the egg masala curry.)

Masala Base I:

  • One cup caramelized onions.
  • One cup dried coconut and 1/2 tsp poppy seeds, dry roasted in a pan.
  • Handful of cilantro, five cloves of garlic, and 1/2 inch ginger sautéed in 1 tsp oil.
  • 1 tbsp oil.
  • 1 tsp salt.

Masala Base II:

  • Two (large) chopped tomatoes.
  • 1/2 sliced red onion.
  • Four cloves garlic.
  • 1/2 inch ginger.
  • 1 tbsp Kashmiri red chili powder.
  • One cup freshly grated coconut.
  • 1 tsp salt.


  • 4 boiled large eggs.
  • 2 tsp egg curry masala.
  • 1 tsp Kashmiri red chili powder.
  • 1 tsp cilantro (or some people call it coriander as per UK English) powder.
  • 1/2 tsp cumin powder.
  • 1/4 tsp turmeric powder.
  • 1 tbsp oil.
  • 4 tbsp masala base I.
  • 2 tbsp masala base II.
  • Few mustard seeds.
  • Salt as per your taste.
    (Note: Masala bases have some salt, so adjust accordingly.)


Masala Base I:

  • Put caramelized onions, roasted dry coconut and poppy seeds, pan-fried ginger, garlic, and cilantro in a blender. Add 1 tsp salt, little water, and blend it to a fine paste.
  • Heat oil in the pan, pour the blended mixture, sauté until water evaporates and the color turns to dark brown. Refer to picture #2 for the end result.

Masala Base II:

  • Heat oil in the pan, sauté sliced onions, ginger, garlic, and cilantro once the oil is hot.
  • Add tomatoes, sprinkle some salt, and let it cook.
  • Next, add freshly grated coconut and mix well. Sauté the mixture for another 3 to 4 minutes.
  • Pour the mixture in a blender once it cools down. Blend it to a fine paste, as shown in picture #7. (Don’t add water while blending.)


  • Heat oil in a wok. Add mustard seeds once the oil is hot.
  • Once the seeds start spluttering, add cilantro-cumin powder, turmeric powder, and red chili powder.
  • Next, add masala base II, 2 tbsp water, and sauté for 3 to 4 minutes.
  • Add masala base I, mix well, pour some water, add egg curry masala, and sprinkle some salt.
  • Let the curry come to a boil.
  • Next, add eggs, mix well and boil the curry for a couple of minutes.
    (You can sauté boiled eggs in the oil before adding them in the curry. I skipped it).
  • Transfer the curry in a serving bowl, garnish with cilantro leaves, and serve hot with rice or bread of your choice.

You can also deep-fry boiled eggs if you’re not watching your calories and cholesterol. If you want more sauce or gravy, add more masala bases while making the curry. This egg curry pairs well with steamed white rice.

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