Egg Masala Curry is the ultimate weeknight comfort food — fast, filling, and packed with flavour. Hard-boiled eggs bathed in a thick, tangy tomato-onion gravy spiced with our Nati Egg Masala make a dish that feels indulgent yet comes together in under 30 minutes. The masala is formulated specifically for eggs, with a gentle tartness from dry mango and the warmth of black pepper that complements the richness of yolk perfectly.
Ingredients
Instructions
- 1
Boil and Prepare the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled. Transfer to ice water and peel once cool. Using a sharp knife, make 4–5 shallow slits lengthwise on each egg — this helps the gravy coat and flavour the egg from the outside in.
- 2
Lightly Fry the Eggs (Optional but Recommended)
Heat 1 tbsp of oil in a pan. Add the boiled eggs and fry on medium heat for 3–4 minutes, turning to get a light golden crust on the outside. This adds a pleasant texture contrast and helps the gravy cling. Remove and set aside.
- 3
Temper the Spices
In the same pan, heat remaining oil. Add mustard seeds — when they begin to splutter, add curry leaves and dry red chilli. Fry for 20 seconds until the curry leaves are crisp.
- 4
Cook the Onions and Tomatoes
Add chopped onions and sauté on medium heat until golden, about 7–8 minutes. Add ginger-garlic paste and cook for 2 minutes. Add tomatoes and cook for 6–8 minutes until completely soft, mushy, and the oil separates.
- 5
Add Masala
Add Nati Egg Masala and salt. Mix well and cook for 1–2 minutes on medium heat until the spices are fragrant. Add water and bring to a simmer.
- 6
Add Eggs and Simmer
Gently slide the eggs into the gravy. Spoon gravy over the top of each egg. Simmer on low heat for 5–6 minutes, turning eggs once halfway. The gravy will thicken and the eggs will absorb the spices through the slits. Garnish with coriander and serve hot.
Pro Tips
- Lightly frying the boiled eggs before adding to gravy is a game-changer — don't skip it.
- Make deep slits in the eggs so the masala seeps in rather than just coating the surface.
- This curry tastes even better 30 minutes after cooking as the eggs continue to absorb the gravy.
- Adjust water for desired consistency — thicker for roti, thinner for rice.
- A pinch of sugar in the gravy balances the tomato acidity beautifully.