Indian Egg Masala Curry Recipe

My version of an Indian egg curry features hard-boiled eggs in a wonderfully tasty and fragrant tomato-based masala-style sauce.

Course Main Course

Cuisine Anglo Indian

Diet Vegetarian

Keyword boiled egg curry, egg curry, egg curry masala, indian egg curry

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 387kcal

5 Large Eggs (Bring your eggs to room temperature if you keep yours in the fridge)
1 Medium Onion 150g
3 Garlic Cloves
15 g Ginger ½ of a thumb-sized piece
1 Green Chilli Pepper
2 tablespoon Ghee
12 Curry Leaves
½ tablespoon Chilli Powder
1 teaspoon Ground Coriander
½ teaspoon Ground Turmeric
½ teaspoon Ground Cumin
200 g Tomato Passata ¾ Cup
175 ml Water ¾ Cup
½ teaspoon Sugar
½-¾ teaspoon Salt
1 teaspoon Dried Fenugreek
1 teaspoon Garam Masala

Bring a saucepan of water (large enough to hold the eggs) to a boil and drop in the eggs, then cook them for 9 minutes. Refresh in cold water and peel.
Peel the onion and cut it into a medium 1.5-2cm (½-¾") dice.
Peel and roughly chop the garlic and ginger.
Cut the chilli pepper in half lengthways.
Heat a 30cm or 12" frying pan over a medium-high heat and add the ghee.
When the ghee has melted, add the onion and cook for 8-10 minutes. You only want to get a light to medium gold colour on the onions; if they colour too quickly, reduce the heat a little.
Throw in the roughly chopped garlic, ginger, the curry leaves and the sliced chilli and cook for another 1-2 minutes.
Add the Kashmiri chilli powder, ground turmeric, ground coriander and ground cumin, then give it all a stir.
Pour in the tomato passata, water, and add the salt and sugar. Bring everything to a boil, then simmer on low for 10 minutes.
Transfer the masala sauce to a blender and blitz until smooth.
Return the sauce to the pan and heat it over a medium-low heat (adding more water if needed), crush in the dried fenugreek and the garam masala and stir.
Finally, cut the eggs in half and add them to the pan and reheat them for 3-4 minutes.