Easy Boiled Egg Masala Curry

Egg masala curry is a simple homestyle recipe popular in both Indian & Pakistani homes, my version comes in a delicious tomato-based gravy.

This delicious and easy homestyle curry takes around 45 minutes to cook but it is an ideal dish to prepare in advance and can be finished in 4-5 minutes.

Anda Masala

The first time I had heard of an egg curry I probably had the same reaction you are having now… I can see your faces!

Eggs in a biryani absolutely, eggs in a nargis kebab, definitely! But eggs in a masala-style gravy made me raise an eyebrow.

I first ate egg curry at a friend’s house and it blew me away, and it is apparently, a very common dish in Indian and Pakistani houses.

Sadly it is a rarity on the menus of Indian restaurants, which is odd as it is gloriously tasty and cheap and simple to make.

It is also a perennial favourite in street-side eateries across India, these are called dhabas. Dhaba-style curries rarely use tomato-based sauces because tomatoes are considered expensive.

Frequently Asked Questions.

Can I make this in advance?

Yes, you can boil eggs and keep them shelled in the fridge for up to a week. The sauce can also be cooked and stored in the fridge for up to a week.

All you would then need to do is reheat the curry sauce in a wide-based pan and when hot pop the egg in and reheat for 2-3 minutes.

Do I have to blend the sauce?

No, you can make this a chunky egg curry if you like but you will need to chop the onion, garlic and ginger much smaller.

Can I use tinned tomatoes?

Yes, especially if you are blending the sauce for this egg curry, just sub in a 200g (7oz) tin of chopped tomatoes.

Can I use dried curry leaves?

I’ve got a deep dislike of dried curry leaves, as far as I am concerned they taste of very little and I would rather omit them than waste my money on them.

A well-appointed Indian, Pakistani or Bangladeshi store will have fresh or frozen curry leaves and frozen curry leaves are superb.

My eggs are still runny what went wrong?

Here in Europe, we do not need to keep our eggs in the fridge. As a result, my timings are based on room-temperature eggs, if you are cooking from the refrigerator add an extra 30-60 seconds.

I like my eggs for this to be just past a little jammy in the yolk rather than chalky.

Serving Suggestions

As with most curries, I like to serve this egg curry with some form of flatbread. It is pictured here with my homemade chapatis, but a tandoori style naan bread would work equally well.

Of course, rice is always part of the conversation when it comes to side dishes for curry, and a nice pilau rice is a great option.

If you wanted something a little more substantial then this egg curry is delicious served with bombay potatoes or aloo methi.

I’ve also served this with my masala chips recipe, but you could just as easily throw some air fryer potato wedges on the plate, there is plenty of the masala sauce to mop up!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Stovetop.
• Saucepan, large enough to boil eggs.
• 30cm or 12″ frying pan.
• Blender.
• Chopping board.
• Kitchen knife.
• Weighing scales and or a combination of a measuring jug, cups and spoons.