From Pine View Farm

Egg Curry with Meat Masala, North Indian Style, A Recipe from India 0

Here’s another recipe from Anisha Kaul.

I made this last night. Yummers. I’ve modified the wording in a few spots to make it more colloquial, but otherwise this is her recipe, posted with permission.

Ingredients:Recipe ingredients

  • 4 full boiled shelled eggs.
  • 1/2 table spoon Cumin seeds (AKA Zeera in Hindi).
  • 1 inch Cinnamon stick (AKA Dalchini in Hindi).
  • 5 Black Peppercorns seeds (AKA Kalimirch in Hindi).
  • 4 Cloves (AKA Laung in Hindi).
  • 8 big cloves Garlic (AKA Lassun in Hindi).
  • 1 inch Ginger (AKA Adrak in Hindi)
  • 2 tablespoon Meat masala. (No, this ingredient can NOT be skipped.)
  • 1/4 tea spoon Turmeric powder (AKA Haldi in Hindi).
  • 1 medium Onion.
  • 1/2 table spoon Salt.
  • 3 small green chillies (AKA Hari mirch in Hindi).
  • Oil for frying eggs, onions, and other spices.
  • 1 cup water, approx.


Hard-boil the eggs, allow them to cool, shell them, then slice them in half length-wise.

Chop the onion and chilies finely.

Grind the cumin seeds, cinnamon stick, peppercorns, cloves, and garlic together to make a fine paste.

Grate the ginger.

Fry the eggs in oil till they get golden brown on both sides. Drain the remaining oil and put the fried eggs aside.

Add chilies and fry them till they turn florescent green. (I used poblano chilies).

Add the paste of spices and the grated Ginger. Fry them for a few seconds.

Add Onions and Salt, and fry till onion gets light brown.

Add meat masala and turmeric powder and for few more seconds.

Place the fried eggs in the curry [yolk side facing up].

Cover and let boil till the curry thickens. Remember you need to boil the curry till it gets somewhat thickened; add additional water if necessary.

Serve hot with boiled rice.

Eggs cookingMy Notes:

Approximately 20 minutes prep time, 30-45 minutes cooking time.

I used poblano peppers.

We had some left-over barley and used that instead of rice. Just as good.

This is quite spicy. Be prepared.


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