A simple, flavourful, delicious Egg Curry made with freshly ground masala pairs well with Roti, Plain Rice, Parotta or even a simple Pulao. In this recipe, hard-boiled eggs are cooked in an aromatic, mildly spicy onion tomato base.
The specialty of this egg curry is the addition of a freshly made masala paste made with spices and coconut. Make this Egg Gravy in 30 minutes with ingredients from your pantry.
About this recipe
Egg Curry, also known as Mutta Curry in Tamil, is one of those comforting dishes that can be put together in no time. It is a popular and favourite recipe across India and is made in different methods according to one’s taste and preferences. The one I am sharing here is a very simple egg gravy that anyone can make.
The highlight of this egg masala recipe is the freshly made masala paste with spices and coconut. Even without the addition of cashews and fresh cream, this gravy is rich and creamy because of the coconut paste. The aroma of the freshly ground paste is so inviting. This gives a wonderful taste and flavour to the egg masala curry.
This simple Egg Curry is great for days when you have no vegetables in your pantry. Do give this a try and let me know your feedback.
How to make Egg Curry Masala
Boil the Eggs – Add the eggs to a pan. Cover with enough water. Once the eggs come to a rolling boil, switch off the stove. Cover and let the eggs cook for 9-12 minutes.
Transfer the eggs to a bowl of ice-cold water and keep it aside for 5 minutes. Peel the eggshell, slightly poke the eggs with a fork or make a few slits and keep them aside.
Fry the eggs – Add oil to pan. Add salt, turmeric powder, Kashmiri chili powder. Fry the eggs. Keep them aside.
Make the Masala Paste – To the same pan, add oil. Add fennel seeds, cumin seeds, coriander seeds, red chilli, black peppercorn, cinnamon, clove, cardamom, grated coconut. Sauté. Make a fine paste with little water.
Make the Egg Curry – Add oil to a pan. Add chopped onion, curry leaves. Cook well. Add ginger garlic paste and cook till raw smell goes away. Make a fine puree of tomatoes and add it. Cook for few minutes.
Add salt, turmeric powder, Kashmiri chili powder. Cook for a few more minutes until raw smell goes and the masala comes to a thick consistency.
Add the ground paste, water, coconut milk. Simmer for few minutes.
Add the boiled eggs, close and cook on low flame for 5 minutes. Garnish with coriander leaves and serve.
Notes
Poking the eggs or making slits is optional but this helps the masala to get into the egg and gives a great taste.
Frying the eggs is optional but highly recommended.
You can use finely chopped tomatoes for the gravy. I grind the tomatoes to a fine puree and add them.
I have used Kashmiri Red Chili Powder in this recipe. It gives a bright colour to the Egg Curry. You can use regular Red chilli Powder in its place. Adjust the quantity according to your spice level.
Serving Suggestions
This Delicious Egg Curry tastes good with all Indian Bread Varieties and Rice. Egg Curry with Rice is our family’s favourite. I usually prefer to have it with a simple Roti, Lachha Paratha or Naan.
Egg Gravy can also be served along with South Indian Famous Parotta or Puri. This is also the best Egg Gravy for Chapathi. I enjoy having this egg gravy with Appam or Idiyappam. On busy days, I quickly make few dosas and pair it up with this egg masala gravy.
On days when you do not want to make any elaborate main dish, try having this curry with Plain Rice or a simple Pulao. You won’t regret it.
Other recipes you may like
If you like this delicious Egg Curry, you might want to try my other Indian Gravies and Side Dishes that can be paired with Rice & Roti. I have listed a few of my favourites here.
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Egg Curry
Ingredients
- 6 Eggs
To fry the eggs
- 1 tsp Oil
- 1/4 tsp Salt
- 1/4 tsp Turmeric Powder
- 1/4 tsp Kashmiri Chilli Powder
To make the Masala Paste
- 2 tbsp Oil
- 1/2 tbsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 3 Red Chillies
- 1/4 tsp Black Peppercorn
- 1 inch Cinnamon
- 1 Clove
- 1 Cardamom
- 1/4 cup Coconut
To make the Egg Curry
- 1 tbsp Oil
- 1 Onion finely chopped
- Few Curry Leaves
- 1 tbsp Ginger Garlic Paste
- 2 Tomatoes Fine Puree
- Salt as needed
- 1/2 tsp Turmeric Powder
- 1 & 1/2 tsp Kashmiri Chilli Powder
- 1/2 cup Water
- 1/2 cup Coconut Milk
- Few Coriander Leaves
Instructions
Boil Eggs
- Add the eggs to a pan. Cover with enough water. Once the eggs come to a rolling boil, switch off the stove. Cover and let the eggs cook for 9-12 minutes.
- Transfer the eggs to a bowl of ice-cold water and keep it aside for 5 minutes. Peel the eggshell, slightly poke the eggs with a fork or make a few slits and keep them aside.
Fry the Eggs
- Add oil to a pan. Add salt, turmeric powder, Kashmiri chilli powder. Mix well. Add the boiled eggs. Let the masalas get coated on the eggs. Fry till the eggs turn golden brown on all sides. Switch off and keep them aside.
Prepare the Masala Paste
- To the same pan, add oil. Add fennel seeds, cumin seeds, coriander seeds, red chilli, black peppercorn, cinnamon, clove, cardamom, and grated coconut. Sauté till the spices leave a nice aroma and turn golden brown. Make a fine paste with little water.
Prepare the Egg Curry
- Add oil to a pan. Add chopped onion, and curry leaves. Cook well. Add ginger garlic paste and cook till the raw smell goes away. Make a fine puree of tomatoes and add it to the pan. Cook for a few minutes.
- Add salt, turmeric powder, and Kashmiri chilli powder. Cook for a few more minutes until the raw smell goes and the masala comes to a thick consistency.
- Add the ground paste, water, coconut milk. Simmer for few minutes.
- Add the boiled eggs, close and cook on low flame for 5 minutes. Garnish with coriander leaves and serve.