Simple, flavorful and ridiculously easy to put together- this egg masala recipe might just become your go-to lunch or dinner on rushed weekdays. What’s more, this delicious Indian curry is actually super versatile too.
Read on to get a quick overview of everything you need to know to make it.
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Ingredients For the Recipe
You’ll need just a few simple ingredients to make this delicious egg masala.
- Oil: 2 tbsps
- Bay leaf: 2
- Cinnamon: 1 inch
- Star anise: 1
- Onion paste: ¼ cup
- Green chilies (sliced): 2
- Boiled eggs (chopped): 4-5
- Black pepper powder: 2 tsps
- Cumin powder: 1 tsp
- Salt: 1 teaspoon or as per taste
- Coriander leaves (chopped): For garnish
How to Make the Egg Masala
Once you have all your ingredients ready, here’s the process you need to follow to put the dish together.
Heat oil in a pan. Add the bay leaves.
Next add the cinnamon stick and star anise. Saute for 30 seconds.
Add in the onion paste next and saute for a minute.
Add the green chilies and mix well.
Add in the spices and salt next and saute for a minute.
Next, add the chopped boiled eggs and mix well.
Serve hot with rice and dal of your choice or enjoy with chapati.
Frequently Asked Questions
This classic egg masala has some amazing ingredients already, but you can take the flavors up a notch by bringing in some variation to the recipe as well.
You can, for instance, keep the boiled eggs whole instead of chopping them up, and add some more veggies like chopped mushrooms, bell peppers, carrots, zucchini and even green peas into the curry. 
While this recipe has a simple base of onion paste and spices, you can also take it a step further and make the gravy more creamy by adding in some coconut milk (if you prefer a slightly runny curry) or cashew paste (if you prefer your curry thick).
If you don’t have either of these, you can just stick to using whisked fresh cream as an addition into the egg masala base. 
You sure can! The best part about making an Indian curry is the fact that you can make the base well in advance and refrigerate or even freeze it.
Prepare the base of the dish (minus the eggs), allow it to cool down completely before transferring it to a glass jar or dish and refrigerating it. This should stay fresh in the refrigerator for up to a week, or in the freezer for months. 
Got some leftovers? Just like any other basic curry, all you need to do is transfer the leftovers to an airtight container and refrigerate them for upto 3 days. You can then reheat the egg masala in the microwave or over the stovetop with a little bit of water sprinkled in. 
Tips & Tricks to Make the Egg Masala
Think you’ve got the recipe all covered? Have these few tips and tricks handy to make the process even more easy.
- Want your egg masala to have some extra tanginess and flavor? Add some chopped tomatoes along with the onions.
- To make the curry have more of a gravy, you can add some whisked yogurt into it and allow it to simmer for a while before adding in the eggs.
- To make the curry more flavorful, use a heavy duty pan or pot to make the dish. Using a cast iron pan is always a great idea, because it lends the onions an amazing caramelization.
- Don’t have the bay leaf, cinnamon and other spices? You can make do with a pinch or two of a simple garam masala mix that you can find at most food specialty stores near you.
- To lend the egg masala an extra nutritional punch, you can add some sesame seed or almond paste into the mixture as well.
Serving Ideas & Suggestions
This classic and versatile egg masala tastes incredible when served with some steamed rice or rotis- the classic Indian flatbread on the side. You can also put together a nice crunchy salad to serve along with the curry.
Loved how easy it was to put this flavorful curry together? Looking for some more such recipes to try your hands at? Here are a few good ones you might want to take a look at.
📖 Recipe
Egg Masala
Ingredients
- 2 tablespoon Oil
- 2 pcs Bay leaf
- 1 pcs Cinnamon
- 1 pcs Star anise
- ¼ cup Onion paste
- 2 pcs Green chilies , (sliced)
- 5 pcs Boiled eggs , (chopped)
- 2 teaspoon Black pepper powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 bunch Coriander leaves, (chopped)
Instructions
- Heat oil in a pan. Add the bay leaves.
- Next add the cinnamon stick and star anise. Saute for 30 seconds.
- Add in the onion paste next and saute for a minute.
- Add the green chilies and mix well.
- Add in the spices and salt next and saute for a minute.
- Next, add the chopped boiled eggs and mix well.
- Serve hot with rice and dal of your choice or enjoy with chapati.
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