In my house egg masala curry is known as Anda masala (Anda being eggs in Hindi), all thanks to my dad. He grew up eating Dhaba (Indian highway street food) style egg masala that was always referred to as Anda masala. Growing up in an Indian household meant spices, chili, fresh herbs, and roti in most meals. Scrambled or sunny side up eggs were not common, but this egg masala curry was a staple.
There are many varieties on egg masala curry. The ingredients and preparation styles vary from region to region in India. This is my grandmother’s version, who passed it down to my mum when she married my dad. It is the only recipe we make at home, as it’s a winner. It is one of those few recipes that can be scaled up to feed a crowd or perfect for two hungry stomachs during the week. Because it’s ready in about 30 minutes, we love making it on Sunday morning for the family.
To Ghee or Not to Ghee?
Ghee provides the best flavor while making this egg masala. However we have made it using butter and oil instead, which was also delicious. Ghee is common in Indian cooking and compliments the spices. It is worth having a can at home, as its shelf life is for up to two years.
What Chili Powder Can You Use?
This egg masala curry is spiced but not spicy/hot. I used Kashmiri chili powder, but paprika works well too. A small amount is added to the curry paste, which gives it a darker color but also an undertone of heat.
Do I Need to Add Ketchup?
The ketchup in this recipe adds sweetness to the curry, which balances out the spice and heat. You can substitute 1 tablespoon of sweet chili sauce, honey, or brown sugar. I must admit, the addition of ketchup is not traditional to my grandma’s recipe but we all agree it is much better with it.
What Is a Tadka?
Tadka is also known as tarka, which translates to tempering. Most often it is the tempering of spices and aromatic ingredients. We temper the sliced ginger and cumin seeds in ghee to infuse it before pouring it over the finished egg masala curry. This tadka not only adds flavor but also a crunchy texture.
The egg masala curry is garnished with a squeeze of lime juice and cilantro leaves which add a freshness. We love eating the egg masala curry with chapati or roti. However, we have served it with cumin rice or steamed rice as well. You can also serve it with a little yogurt if the spice is too much on your palate.
More Vegetarian Indian Recipes
- Tomato Rice
- Chana Masala
- Matar Paneer
- Vegetable Samosas With Mint and Cilantro Chutney
- Red Lentil Dal
Sauté the onions with the spices:
In a medium sauté pan on medium-low heat add the ghee and mustard seeds. Let this heat up gently and you’ll know the seeds are tempered when they start popping.
Add the onions, ginger, chile, coriander, cumin, turmeric , Kashmiri chili powder, garam masala, curry leaves, salt, and pepper. Stir and cook for 5-8 minutes until the onions are softened and the mixture is dark brown.
Add the tomatoes:
Add the chopped tomatoes, ketchup, mint, and cilantro and stir well. Cook for another 3-4 minutes until it becomes a thick paste and the liquid from the tomatoes evaporates.
Add water and cover:
Add the water to the pan, then stir the mixture briefly. When it comes to a simmer, cover with a lid and let it cook for 1-2 minutes until the sauce is thicker and bubbling.
Taste the gravy and adjust the seasoning, if needed.
Add the eggs to the curry and simmer:
Remove the lid and place the halved hard boiled eggs in the pan. Cover again and let it simmer for 3-5 minutes, until the eggs are heated through and the gravy is a little thicker.
As the curry simmers, make the tadka:
In a small saucepan or skillet, heat the ghee over medium heat. Add the ginger and fry for 1 minute. Add the cumin seeds and fry for another minute, until the ginger is golden brown and you can smell the cumin.
Once the egg masala curry is done, top it with the tadka, a squeeze of lime juice, and more fresh cilantro . Serve with roti or rice.
Refrigerate leftovers in an airtight container for up to 4 days.
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