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.

More Egg recipes.

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.

Crustless Quiche

A crustless quiche is a variation of the classic quiche, where the traditional pastry crust is omitted, offering a lighter and simpler alternative. This savoury dish features a rich and flavorful filling composed of eggs, cream, cheese, vegetables, and proteins.

Check out this recipe

Egg and potato curry for Appam, Idiyappam

Egg and potato curry is a South Indian dish made with boiled eggs and potatoes. They are simmered in a fragrant curry infused with a blend of spices and coconut milk. Served alongside soft appams or idiyappam (string hoppers).

Check out this recipe

Egg muffins

Egg muffins are portable breakfast or snack options that pack protein into a convenient form. These savoury muffins are typically made by whisking eggs and combining them with various ingredients such as diced vegetables and cheese.

Check out this recipe

Egg keema masala

Egg Keema Masala is a savoury dish that combines finely minced or ground-boiled eggs with a flavorful masala sauce. The minced eggs absorb the spice of the masala, creating a protein-packed meal.

Check out this recipe

Egg Masala gravy

Print Recipe

Egg masala gravy is a rich and flavourful dish made by simmering boiled eggs in a spiced onion-cashew gravy. It's a popular Indian recipe known for its combination of aromatic spices like cumin, coriander, and garam masala, which infuse the dish with depth of flavour. Serve it with rice or bread for a satisfying meal that's both comforting and delicious.

Course Side Dish

Cuisine Indian

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Author sumisculinarynotes

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:

• Soak the cashews in warm water for 15-20 minutes.
• Heat oil in a pan over medium heat.
• Add the roughly chopped onions, salt and green chilli to the same oil and saute until translucent.
• Cool and grind them along with the soaked cashews 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

If you are adding whole-boiled eggs, make small slits on the surface of the boiled eggs. This helps the eggs absorb the flavours of the gravy.