Egg Masala is a flavorful and tasty side dish that pairs up well with chapathi, roti, biryani, pulao etc. Egg Masala is a very good choice of curry when we run short of veggies, also simple & easy to cook. Egg Masala Recipe is given in this post with step by step pictures and video.
This Egg Masala is one of the most demanding recipes at home and am so glad that it is one of the popular recipes here in this space too. We loved it for the burst of masala flavours with a thick and hot gravy perfect to pair it with roti or rice or even any mild pulaos like jeera pulao / peas pulao.
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About Egg Masala
Egg Masala is made by freshly roasting and grinding spices the chettinad style and then simmering in a onion tomato based gravy along with eggs. Through the days, I’ve adjusted the recipe according to our taste buds and this time I made it specifically to click and post it here.
This version of Egg Masala is a chettinad style recipe with freshly ground spices and it takes the Egg masala taste to a next level. Yes trust me and go ahead..Do try and let me know how you liked it.
Egg Masala or Egg Gravy can be made in a number of ways as in each household there is a staple recipe. This Egg Masala Recipe is my favorite as it has yielded me do mny appreciations for its great taste and flavor. The main flavor comes from the freshly roasted and grind ingredients which lends a great taste to this gravy.
Egg Masala Curry can be made semi gravy or a gravy too. This simple egg masala can pair up with roti or rice or pulao or biryani or even paratha – be it anything it tastes soo good.
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Egg Masala Video
Egg Masala Ingredients
- Eggs – I have used regular white eggs but you can use brown eggs too.
- Main spices – Coriander seeds, red chillies, pepper, fennel seeds are roasted and grinded along with coconut.
- Oil – Use any cooking oil. Generally I use groundnut oil for cooking so used that for this egg masala. You can use refined oil too.
- Onion, Tomato – Small onion, tomato along with coconut and aromatic spices forms the base for this gravy.
- Tempering – A tempering with whole spices including cinnamon, cardamom, cloves, green chillies is done.
- Spice powders – The spice powders used here for this are turmeric powder, red chilli powder and garam masala powder.
How to make Egg Masala Step by Step
1.Heat 1/2 teaspoon oil – add 2 tablespoon coriander seeds, 4 red chilies, 1 teaspoon pepper, 1 teaspoon fennel seeds. Roast until golden.
2.Now add 3 tablespoon coconut and roast until golden brown. Transfer to a bowl and set aside.
3.Add 1/2 teaspoon oil – add 20 small onion along with 2 tomatoes.
4.Saute until raw smell leaves and tomatoes shrink.
5.Transfer to the same bowl and set aside.
6.Grind it to a semi fine paste along with water, Set it aside.
7.Rinse the pan then to the same pan – add 2 tablespoon oil heat it. Add one 1 inch cinnamon, 1 clove, 1 cardamom, a small piece stone flower, 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon cumin seeds let it splutter. Add few curry leaves let it splutter then give a quick saute.
8.Add 1 medium sized onion finely chopped along with 1 teaspoon ginger garlic paste, salt to taste. Saute until onions turn golden.
9.Add 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder and 1/4 teaspoon garam masala powder.
10.Give a quick saute.
11.Add the masala paste. Rinse mixer with 1 cup water and add it too.
12.Mix well. Adjust consistency by adding little more water if needed.
13.Let it boil.
14.Cook covered for 5-7 mins.
15.Meawhile we can roast the eggs. Heat 1 teaspoon oil – add 1/8 teaspoon turmeric powder and 1/2 teaspoon red chilli powder. Give a quick mix.
16.Add 3 eggs – You can add upto 6 eggs. Give a quick mix toss well.
17.Let oil separate in the gravy.
18.Add the roasted eggs.
19.Cook covered for 3 mins.
20.Oil separates now add 1 tablespoon coriander leaves and switch off.
21.Tasty Egg Masala is ready!
Serve with hot roti!
Expert Tips
- Add 1/4 cup coconut if you want a more thick gravy and also it gives good volume when you are serving for a crowd.
- You can skip mustard seeds and just temper cumin seeds alone.
- It serves as a best accompaniment for rasam / sambar rice too. Or you can have the gravy with plain rice too.
- This is little on the spicy side so adjust red chillies according to your spice level.
- Don’t fry the eggs for long else it will turn rubbery.
- Freshly roasted and grind spices gives a great flavor to this curry so don’t miss it.
Serving & Storage Suggestion
You can serve Egg Masala with phulka, rice, roti, paratha, chapathi, biryani, pulao etc. Egg Masala keeps well in room temperature for 6-8 hrs only as it has coconut. It keeps well in fridge for 1 more day but I would not recommend storing eggs and consuming so it is always best to consume when fresh.
If you have any more questions about this Egg Masala Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Egg Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Egg Masala
Ingredients
- 3 eggs
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon kashmiri red chilli powder
- 1 medium sized onion
- 1 heaped teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 1/4 teaspoon garam masala powder
- 1 tablespoon coriander leaves
- salt to taste
- water as needed
To roast & grind
- 1 teaspoon oil
- 2 tablespoon coriander seeds
- 4 small red chillies
- 1 teaspoon pepper
- 1 teaspoon fennel seeds
- 3 tablespoon coconut
- around 20 small onion
- 2 medium sized tomatoes
To temper
- 2 tablespoon oil
- one 1 inch cinnamon
- 1 clove
- 1 cardamom
- a small piece stone flower
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- few curry leaves
Instructions
- Heat 1/2 teaspoon oil – add 2 tablespoon coriander seeds, 4 red chillies, 1 teaspoon pepper, 1 teaspoon fennel seeds. Roast until golden.
- Now add 3 tablespoon coconut and roast until golden brown. Transfer to a bowl and set aside.
- Add 1/2 teaspoon oil – add 20 small onion along with 2 tomatoes.
- Saute until raw smell leaves and tomatoes shrink.
- Transfer to the same bowl and set aside.
- Grind it to a semi fine paste along with water, Set it aside.
- Rinse the pan then to the same pan – add 2 tablespoon oil heat it. Add one 1 inch cinnamon, 1 clove, 1 cardamom, a small piece stone flower, 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon cumin seeds let it splutter. Add few curry leaves let it splutter then give a quick saute.
- Add 1 medium sized onion finely chopped along with 1 teaspoon ginger garlic paste, salt to taste. Saute until onions turn golden.
- Add 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder and 1/4 teaspoon garam masala powder.
- Give a quick saute.
- Add the masala paste. Rinse mixer with 1 cup water and add it too.
- Mix well. Adjust consistency by adding little more water if needed.
- Let it boil.
- Cook covered for 5-7 mins.
- Meawhile we can roast the eggs. Heat 1 teaspoon oil – add 1/8 teaspoon turmeric powder and 1/2 teaspoon red chilli powder. Give a quick mix.
- Add 3 eggs – You can add upto 6 eggs. Give a quick mix toss well.
- Let oil separate in the gravy.
- Add the roasted eggs.
- Cook covered for 3 mins.
- Oil separates now add 1 tablespoon coriander leaves and switch off.
- Tasty Egg Masala is ready!
Video
Notes
- Add 1/4 cup coconut if you want a more thick gravy and also it gives good volume when you are serving for a crowd.
- You can skip mustard seeds and just temper cumin seeds alone.
- It serves as a best accompaniment for rasam / sambar rice too. Or you can have the gravy with plain rice too.
- This is little on the spicy side so adjust red chillies according to your spice level.
- Don’t fry the eggs for long else it will turn rubbery.
- Freshly roasted and grind spices gives a great flavour to this curry so don’t miss it.
♥LOVE2COOK MALAYSIA♥
I had to hold on to my saliva! OMG, your egg masala looks so tempting!!! Perfect!
WeR SAHM
absolutaly mouth watering Sharmi…. can take my eye sight from your clicks…. well done
Nithya
I was actually looking for a egg masala recipe which is more of a south indian flavor at the same time thick and spicy. This one is perfect and looks so delicious. Will definitely try making this one soon..Thank you Sharmilee!! I always look into your website and follow most of your recipes..All of them have come out very well so far. U make learning and cooking easy. Thank u once again. Keep up ur great work!!
SANDHYA KHATTRI
Interesting preparation, I like the way you make slits on egg. Thanks for sharing
Arthy Suman
Lovely preparation, looks so delicious
Nalini's Kitchen
Absolutely delicious and mouthwatering recipe….
Uma Ramanujam
Recently I started to eat eggs. Looks very tempting. In our home, we prepare egg thokku in a different way. Like your version and the masalas added.
Janani
I am vegetarian but hubby eats non veg looks nice must try.thanks Sharmila for sharing.
Unknown
Yummmmy eggs….mmmmmmmmm
I was looking for a perfect egg thokku since the day I started searching on web.
Finally I got it by you..thank you.
You are doing a great job for the begginers like me.
I am always love your servings waw super clicks..
Regards,
Mymoon
Divya Shivaraman
They are perfect with chappathi's..
Sangeetha
wow…super spicy and delicious egg masala…loved your version, will try it sometime 🙂
Sathya Sankar
Egg masala looks super delicious!
Sona S
this looks absolutely delicious and tempting, bookmarked!
Nagalakshmi V
thokku is such a cute name for the dish. i love the slits on the eggs too, makes it look very pretty!
Meenal Ramanathan
should we roast the eggs in oil?
did u add onions while roasting & grinding part?
Sharmilee! :)
No I didnt add oil just dry roasted it. Oh yes I missed the small onions…thanks so much for noting down. Have updated it now 🙂
Akshaya Prabhu
Mouthwatering! Have to try it out soon. You have an awesome presentation skill. I adore rhe way you present each recipe. Can you please post ghee rice recipe?
Sharmilee! :)
Sure will post ghee rice recipe soon 🙂
kalyani
I love eggs..sharmis clicks making me wanna die for it:)
VishnuPriya
Neat step by step pictures..Great !
BTW in 'Method' 2nd point you've written ' add the ingredients under 'to temper'' But i think it should be Ingredients in 'To roast and grind to a paste ' right?
Sharmilee! :)
Yes exactly…that was an typo thanks for notifying 🙂 changed it now..
soujanya
ok, so I am a vegetarian and only used to eat eggs as a kid (out of force by parents). As a grown up I never really had them. I made this (probably my first gravy based egg curry) and it came out very good. I liked it too along with my husband. Thanks for the wonderful recipes, keep the great work coming 🙂
Manu
I tried this recipe today and it came out very good . Thanks for sharing and the detailed instructions with images.
rena anand
Thanks,i tried this recipe and it came out very well. My family love it….
Baba Priyan
Sharmilee u rock awesome receipe…….
suruchi
i tried this today & clubbed it with peas pulav, tasted yummy!!
the pictures are really useful
thanks
Arthi Rajeswari
Tried the egg masala today for dinner.. It was super yummy and everyone just loved it.. Thanks a ton for sharing it..
Arthi Rajeswari
Tried the egg masala today for dinner.. It was super yummy and everyone just loved it.. Thanks a ton for sharing it..
Priya Dharsini
i like ur recipes procedure………….i want more non-veg recipes like chicken,mutton,prawns…..etc…….pls post……..it mam…..
Sneha Heartin
Tried this recipe today for dinner..It was super..Thanks for sharing it.
sathu
hi sharmi tried ur egg thokku and egg masala gravy it came out really ver well I don't eat egg pure vegetarian but my hubby eats egg, made for him. lot of compliments 🙂 thk u much.
Sathya Rajagopal
Shenoi
Hi, tried this today, awesome, thanks a lot.
Jayavardhan
Very good explaination. I will try today…
swati samant
I tried it. My husband and 4 yr old son seemed to like it too much… Thanks
swati samant
Really yummy. My husband and son loved it….. Thank you
Arunodaya
Yummy… Mouth watering recipe