Egg Masala gravy
Egg Masala gravy is a dish with countless variations across different regions and households, each bringing its unique twist to this classic recipe. My version stands out with a blend of cashews, onions, and yoghurt, creating a rich and creamy sauce that envelops the hard-boiled eggs.
In this recipe, I combined the warmth of spices and the onion-based gravy. It’s a recipe born from experimentation and a desire to add a personal touch to a beloved classic. This dish features hard-boiled eggs simmered in a spiced onion-based gravy, making it a satisfying option for any meal. The gravy, infused with a blend of traditional Indian spices, enhances the simple boiled eggs, transforming them into a flavourful dish. This can be perfectly paired with steamed rice, naan, or roti.
Serving suggestions
Egg Masala Gravy is a versatile dish that pairs well with various accompaniments, making it suitable for breakfast and dinner. Here are some ideas to serve them:
Steamed Basmati Rice: Serve them over a fragrant steamed basmati rice bed. The rich, creamy gravy complements the fluffy rice perfectly.
Naan or Roti: Pair the gravy with warm, buttery naan or soft roti. These Indian flatbreads are perfect for soaking up the flavourful sauce.
Jeera Rice: Jeera (cumin) rice adds an aromatic touch to the meal. The subtle flavour of cumin seeds enhances the taste of the egg masala gravy.
Paratha: Serve with layered, flaky parathas. The hearty texture of parathas pairs well with the rich gravy.
Dosa or Uttapam or Idli: For a South Indian twist, serve the egg masala gravy with crispy dosa or thick uttapam.
Pulao: A lightly spiced pulao, such as peas pulao or vegetable pulao, complements the robust flavours of the egg masala gravy.
Quinoa or Couscous: For a healthier alternative, serve the gravy with quinoa or couscous. These grains absorb the flavours well and add a nutritious touch.
Biryani: Serve the egg masala gravy as a side to biryani. The rich gravy complements the aromatic and spiced rice dish.
Egg Masala gravy
Ingredients
For Boiling Eggs:
- 3-4 eggs
- Water for boiling
For the Gravy:
- 5 tbsp oil
- 2 onions
- 1 green chilli
- 10 – 14 cashews
- 2 tsp ginger-garlic paste
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp garam masala powder
- ½ tsp jeera powder
- 1 tsp Kasurimethi
- 2 – 3 tbsp curd/yoghurt
- Water as needed
- Coriander leaves for garnish
Instructions
Boiling the Eggs:
- Place the eggs in a pot and cover with water. Bring to a boil and let them cook for 9-12 minutes.
- Once done, transfer the eggs to cold water to cool them down. Peel the eggs, cut each egg into halves and keep them aside.
Preparing the Gravy:
- Heat oil in a pan over medium heat. Add the cashews and saute until golden brown.
- Transfer to a bowl and keep it aside. Add the roughly chopped onions, salt and green chilli to the same oil and saute until translucent.
- Cool and grind them (cashews, onions and green chilli) to a fine paste by adding a few tablespoons of water. Keep them aside.
- Heat oil in a pan over medium heat. Add the ginger-garlic paste. Sauté for another 2-3 minutes until the raw smell disappears.
- Pour in the ground paste, add turmeric powder, chilly powder, garam masala powder and jeera powder.
- Add a little water to adjust the consistency of the gravy. Bring it to a simmer. Cook until the oil starts to separate from the masala.
- Reduce the flame to low add curd/yoghurt and mix well.
- Crush kasuri methi between your palms and add it to the gravy. Mix well.
- Season with salt to taste.
- Gently add the halved boiled eggs to the gravy, yolk side up and let them simmer for 2-3 minutes, allowing the eggs to soak up the flavours.
- Stir occasionally, being careful not to break the eggs.
- Garnish the Egg Masala Gravy with freshly chopped cilantro leaves.
- Serve hot with steamed rice, naan, or roti.
Notes
