Masala Egg Curry
Boiled eggs simmered in a spiced onion-tomato gravy. High-protein, low-carb, deeply savory.
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Join HomecookedIngredients
- 8 Egg
- 2 Onion
- 3 Tomato
- 15 g Ginger
- 4 cloves Garlic
- 1 tsp Garam masala
- ½ tsp Ground turmeric
- 1 tsp Kashmiri chili powder
- 2 tbsp Extra-virgin olive oil
- ½ tsp Salt
- 3 tbsp Cilantro (optional)
Method
- Hard-boil the eggs, 9 minutes, then cool, peel, and halve.
- Finely chop the onion and tomato; grate the ginger and garlic.
- Fry the onion in the oil until deep golden, then add the ginger-garlic, turmeric, chili powder, and garam masala.
- Add the tomato and salt and cook to a thick gravy, then loosen with a little water.
- Slide in the eggs, spoon the gravy over, and simmer 3 minutes.
- Finish with cilantro and serve.
About Masala Egg Curry
Masala Egg Curry is an Indian lunch or dinner that comes together in about 30 minutes and serves 3.
Masala Egg Curry: frequently asked questions
Is Masala Egg Curry gluten-free?
Based on its ingredients, Masala Egg Curry has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Masala Egg Curry take to make?
About 30 minutes start to finish, but only around 19 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Masala Egg Curry?
The core ingredients are essential, but you can leave out cilantro — it's optional and mainly there for extra flavor or finish.
How many servings does Masala Egg Curry make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.