Egg masala curry recipe

Prepration time: 30 Minutes
Persons served: 6 Persons
Cuisine: Indian


  • Boiled egg : 6 Nos
  • Onion : 3 medium sized, vertically sliced
  • Green chillies : 5Nos vertically sliced
  • Tomatoes : 1 medium sized sliced
  • Chilly powder : 11/2 tsp
  • Coriander powder : 3 tsp
  • Garam masala : 1/2 tsp
  • Turmeric Powder : 1/4 spoon
  • Garlic : 8 cloves
  • Coconut oil : 3tsp
  • Curry leaves : 1 stem
  • Water : as needed
  • Salt : as needed

This morning we had my mom’s special egg masala curry with Appam. I will share the recipe for the same here.

Try this recipe and let me know your feedback.

Egg Masala Curry Preparation:

  1. Grind the garlic into a paste in a mixer.
  2. Add coconut oil to the pan and add sliced onion, green chillies and saute till onion become brownish.
  3. Add tomato, garlic paste (#1), curry leaves to the pan and cook till tomatoes become soft.
  4. Add the masala’s to the pan and saute. (if needed, coconut oil can be added).
  5. Drop the eggs into the pan and mix it well with the mixture.
  6. Cover the lid for 5 minutes in a low flame.
  7. Add water, salt, garam masala and cover it with the lid.
  8. Cook for 15-20 minutes.
  9. Serve hot with appam, idiyappam, porotta or pathiri.


  • Use low flame for #4. It will prevent masala from getting burned.
  • If you need more spicy, add chilly powder and garam masala. You can even add it in step #7.


How would you rate this recipe?

125 votes, 3.69 / 5.00 (73%)
    • says:

      Thank you for stopping by and trying the recipe Reena.

  • V

    just made this, used less onion, little less green chili, and added some tomato paste. Came out pretty well. Thanks for the recipe!

    • says:

      Thank you Vina for trying it and providing your feedback 😉

    • says:

      Thanks for trying and sharing your feedback 🙂 Don’t forget to try our other recipes too..

  • says:

    A quickie…. helpful for self-cookers like me!

  • B

    Tasted great!

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