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Egg Masala Gravy


Boiled and shelled eggs- 6

Turmeric Powder- 1/4 tsp

Red Chilli Powder- 1/4 tsp

Cumin seeds- 1 tsp

Green Chillies, chopped- 1-2

Onions, fine chopped- 2 medium (total around 150 gms)

Ginger, crushed- 1.5 tsp

Garlic, crushed- 2 tsp

Curd/Yogurt Spice Mix:

Whisked Curd/Yogurt- 4 tbsp

Turmeric Powder- 1/4 tsp

Red Chilli Powder- 1 tsp

Coriander Powder- 1 tsp

Garam Masala Powder- 1/2 tsp

Tomato Purée- 5 tbsp

Kasuri Methi (Fenugreek leaves), roasted and crushed- 1 tsp

Salt- 1 tsp

Refined Oil- 3 tbsp


Boil and shell the eggs. Add the turmeric and red chili powder and mix it to coat the eggs.

Now take a pan and fry the eggs on low heat for around 2-3 mins till golden. Set aside.

Chop the onions & the green chilies.

Peel and crush the ginger and garlic.

Preferably use readymade tomato purée available in stores alternatively blend 2 small red tomatoes and use that.

Dry roast the Kasuri Methi (Fenugreek leaves) and crush it with your hand when cool.


Heat oil in a pan and add cumin seeds. Once it splutters, add the chopped green chilies and give a mix. - Add the chopped onions and add 1 tsp salt to taste. Fry on medium heat for 7-8 mins till light brown.

Now add the crushed ginger and garlic and fry on low heat for 2 mins.

Add the tomato purée and fry on medium to low heat for around 4 mins with a splash of water. Cook till oil separates.

Now lower the heat, add the curd/yogurt-spice mix and mix it well. Continue to stir and cook on low heat for around 3 mins till oil separates.

Add 150 ml water, mix and cover & cook on low heat for 5 mins till the gravy is cooked. - Now add the roasted Kasuri Methi(Fenugreek leaves, give a mix.

Take the fried eggs, make 2 cuts on each and add into the gravy.

Add 50 ml water and cover & cook on low heat for 3 mins.

Serve with rice or roti.

By: Spicy Eats

Developed by: Brin Xu