Go Back
Egg masala gravy

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
Cook Time 25 minutes
Total Time 45 minutes
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.
@sumisculinarynotes