A different twist to the classic Indian Egg Curry recipe traditionally made with boiled eggs. Poached eggs layered on a bed of spicy thick gravy without the need to boil eggs beforehand. Low on fat and high on taste!
How to make Egg Curry
An egg curry is perhaps one of easiest and tastiest form of spicy protein and most popular household Indian dish.
When you look for an egg curry recipe you will come across many different versions. There are various ways to make an egg curry like spicy Indian scrambled egg called Egg Bhurji, the classic boiled egg curry or also an omelet egg curry (it’s a very Eastern India thing)
Making an egg curry is popular and considered easy due to its versatility. You can add eggs to any kind of gravy base and it simply changes its form from being a white oval shaped protein bomb to a protein filled spice bomb!
Whichever kind of egg curry recipe you wish to follow, do keep the following tips in mind:
- You can use any style of egg, boiled, scrambled, omelet or poached.
- It’s important to season the eggs well as underseasoned eggs does little to bring out the flavour. But remember not to over season it if you will be putting them in a gravy base
- The gravy can be thin, thick, or dry. The key is to cook the base well so that the raw smell of any aromatics used like onion, ginger, garlic should not linger.
Masala Egg Curry Recipes
Eggs our my favourite protein. I can live on them every day. They are low on calorie and great for those on a high protein diet. They keep you fuller for longer, helping in banishing those mid-meal cravings.
I make eggs in many forms, you can find another egg curry recipe here that I made in cashew gravy.
Here is another link I found interesting on 10 egg recipes that you can try.
Below is my poached version of Masala Egg Curry recipe. Hope you enjoy it and please write your comments and share the recipe with your friends if you think it tickles your taste buds.
- Eggs - 4- 6 (depending on how many you wish to make)
- Onions - 1, finely chopped
- Tomatoes - 1
- Garlic - 2 pods
- Ginger - 1/2 inch
- Bay leave - 2- 3
- Turmeric powder - 1 tsp
- Chilli powder - 1 tsp
- Curry leaves - a handful
- Mustard paste/sauce - 1 tbsp (optional)
- Pepper - a pinch ( optional)
- Coriander leaves - A large handful,chopped
- Sugar - 1 tsp
- Salt to taste
- Oil - 3 tbsp
- In a blender grind together tomatoes, ginger and garlic and set aside
- Heat oil in a flat bottomed deep pan.
- Add the bayleaves and curry leaves to oil and saute for 5-6 seconds and then add the chopped onions.
- Once the onions turn translucent and soft (6-7 mins) add the prepared tomato puree to the pan.
- Saute until the excess liquid from the onions gets absorbed and oil start to leave the sides masala base.
- Now add the ground spices like turmeric powder, chilli powder, salt and sugar and saute for another 2 minutes.
- Add the mustard sauce or paste if using and stir in well with the tomato gravy and cook for another minute or two.
- Now add 1/2 cup of water and let it come to a boil.
- Lower the heat and spread the gravy evenly on the pan. Break open each egg onto the gravy forming a layer on top of the gravy.
- Season the eggs with salt and pepper(optional) and chopped corainder. Remember there is salt in the gravy base already.
- Springle a handful of water on top of the eggs cover the pan and cook the eggs for 5 - 8 minutes till they are well cooked.
- Serve hot with any bread (Indian or your traditional bread) or boiled rice.