A simple egg masala is probably the one recipe I have made the most number of times. It is so basic and such a regular fixture in our diet, I can make it with my eyes closed. Egg masala is what we have when we don’t want to eat meat yet need something substantial than just dal curries or vegetables. Egg masala is what I make when a quick glance at the clock tells me I have been spending way too much time on Pinterest or Instagram rather than prepping for dinner.
Once you make a quick bhuna masala (basic curry masala) of onions, ginger, garlic, tomatoes and spices, you can get infinitely creative with this recipe. You can add only boiled eggs or vegetables as well to make it more wholesome and add some texture and color.
Get hold of the juiciest tomatoes you can find. Tomato puree or paste just won’t cut it.
Some common vegetables that goes well in an egg masala are bell peppers, green peas, mushrooms and potatoes. Sometimes I add asparagus which goes surprisingly well in this sort of recipe. Today’s recipe uses crunchy red bell peppers and a handful of green peas.
Add the vegetables once the basic curry masala is cooked. You need to cook the vegetables ten so that they retain their texture and color. If you are adding potatoes, you can boil them separately and chop them before adding.
Egg masala is one of those recipes which is a favorite almost with everyone, kids and adults alike. It goes well with rice dishes, chapatis, naans and more. A killer combo is to have egg masala with soft idiyappams or string hoppers for breakfast.
- Oil - 2 tbsp
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- Whole dried red chilies - 2
- Curry leaves - a few
- Onion - 1 large, finely sliced or chopped
- Ginger - 1 tbsp, finely chopped
- Garlic - 2 large cloves, minced
- Green chili - 1, cut into rounds
- Turmeric powder - ¼ tsp
- Red chili powder - 1 tsp
- Coriander powder - 1½ tsp
- Cumin powder - ½ tsp
- Garam masala powder - ½ tsp
- Tomato - 1 large, chopped
- Red bell pepper - 1, seeded and sliced
- Green peas – ½ cup
- Salt – to taste
- Lime juice – 2 tsp
- Cilantro leaves – a few stalks, roughly torn
- Eggs – 6, boiled and peeled
- Heat oil in a deep skillet or saute pan and add the mustard seeds, cumin seeds, dried red chilies and curry leaves. When they start to crackle, throw in the onions, ginger, garlic and green chilies. Saute till onions are translucent, but not browned.
- Add the turmeric, red chili, coriander, cumin and garam masala powders. Stir around for a few seconds till well combined.
- Add the tomatoes and cook till they are broken down and mushy. Then add the red bell peppers and green peas. Sprinkle some water, add salt, cover and cook till vegetables are tender-crisp.
- Open the lid, sprinkle some lime juice and cilantro leaves to garnish. Fold in the boiled egg halves. Serve hot with steamed rice or flatbreads like chapatis and rotis.
Delicious egg masala is ready to be served! Serve along with a cool onion raita (yogurt dip) which goes exceptionally well with this recipe.
Now, before you go, let me remind you to enter my Stainless Steel Cookware GIVEAWAY which is open for just a few more days. You can win the shiny, large 3.5-qt saute pan with lid featured in this post. Read my full review of the cookware as well in the giveaway post. Good luck!!
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