This Egg masala with Garlic is a different recipe from usual Egg curry that we happen to make almost on a weekly basis. The recipe is heavy on garlic but once the garlic is roasted with rest of the spices, it has heavenly aroma and taste.
I prefer to serve this dish with toasted bread or bun but you could use paratha or store bough Garlic Naan as well.
The dish is a bit on dryer side so if you want to serve with rice, you should also make some Raita to go with it.
Ingredients for Egg Masala with Garlic
Eggs – Boiled eggs. You can boil the eggs in a pan or in an Instant pot
Garlic – star of the show. Peel the garlic but no need to mince it.
Green Chili – use sparingly if you do not like the heat or you can take out the seeds. Use gloves when handling if you do not typically handle green chilies
Ginger and coriander
Onion – Chopped
Tamarind pulp or Lemon juice – to balance out the heat
Dry Spices
Turmeric powder, Red Chili powder (optional), Kashmiri chili poder (optional but gives beautiful color),
Coriander powder, Garam masala, Cumin seeds
Salt
For garnish
Coriander leaves or Cilantro leaves
How to make this Spicy Egg entree
To prep
Boil the eggs, peel the shell, cut them lengthwise and keep aside.
Make the Garlic paste
In a blender, add Garlic, half of Cilantro/Coriander leaves and Green chilies with 3 Tbsp. of water and grind to make a thin paste. Add additional water if needed. Keep it aside.
Fry the Eggs
In a shallow fry pan, add Canola or Grapeseed oil. Once its heats up on medium heat, add half of the Turmeric powder and Red chili powder and sprinkle half of the Salt. Let fry for one to two minutes each side.
Remove the Eggs and keep aside.
Make the Egg Masala with Garlic
In the same pan, you should have left over oil from frying the eggs. If it’s too much, you can remove some of it otherwise leave as is.
Add Cumin seeds and let crackle.
Add chopped Onion and sauté for 5 minutes, turning occasionally. If it starts to brown, add a tablespoon of water each time.
This gravy tastes best when sautéed for a long time but to make sure it doesn’t burn, add little bit of water each time it starts sticking to the pan.
Add the Garlic paste that was prepared and keep turning the mixture to make sure it doesn’t burn.
After 5 minutes, add rest of the Turmeric powder, Kashmiri red chili powder, Coriander powder, Garam masala and keep roasting the onion and spices turning more frequently as time passes. After about 10 to 12 minutes, add Salt.
In the end, add some Lemon juice or Tamarind pulp.
Once the mixture has come together, add the Eggs cut in half. Mix lightly to coat the Eggs with the spicy mixture.
Enjoy with some Brioche or Pav Bhaji buns or regular bakery buns.
How to store Spicy Egg Masala with Garlic
You can store this Egg Masala for up to 2 days in a refrigerator.
How to freeze:
Make the gravy and freeze in a container for up to a month. Thaw and roast a bit more before adding the Eggs.
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Spicy Egg Masala with Garlic
Ingredients
- 6 to 8 Eggs
- 15 cloves Garlic
- ½ Green Chili optional per taste
- 1 inch Ginger
- 1 handful Coriander or Cilantro leaves
- 3 medium Onion 3 chopped
- 1 tsp. Turmeric powder divided - don't use all in first step
- Red Chili powder optional
- Kashmiri chili powder optional but gives beautiful color,
- 1 Tbsp. Coriander powder
- 1 Tbsp. Garam masala see notes for alternative
- 1 Tbsp. Cumin seeds
- ½ tsp. Salt change per taste
- 1 Tbsp. Tamarind pulp or Lemon juice
Instructions
To prep
- Boil the eggs, peel the shell, cut them lengthwise and keep aside.
Make the Garlic paste
- In a blender, add Garlic, half of Cilantro/Coriander leaves and Green chilies with 3 Tbsp. of water and grind to make a thin paste. Add additional water if needed. Keep it aside.
Fry the Eggs
- In a shallow fry pan, add Canola or Grapeseed oil. Let heat up on medium heat.
- Add half of the Turmeric powder and Red chili powder and sprinkle half of the Salt.
- Add the Eggs one by one.
- Fry one minutes on each side.
- Remove the Eggs and keep aside.
Make the final dish
- In the same pan, you should have left over oil from frying the eggs. If it’s too much, you can remove some of it otherwise leave as is.
- Add Cumin seeds and let crackle.
- Add chopped Onion and sauté for 5 minutes, turning occasionally. If it starts to brown, add a tablespoon of water each time.
- This gravy tastes best when sautéed for a long time but to make sure it doesn’t burn, add little bit of water each time it starts sticking to the pan.
- Add the Garlic paste that was prepared and keep turning the mixture to make sure it doesn’t burn.
- After 5 minutes, add rest of the Turmeric powder, Kashmiri red chili powder, Coriander powder, Garam masala.
- Keep roasting the onion and spices turning more frequently as time passes.
- After about 10 to 12 minutes, add Salt.
- Roast the mixture for another minute or two.
- Add some Lemon juice or Tamarind pulp.
- Once the mixture has come together, add the Eggs cut in half. Mix lightly to coat the Eggs with the spicy mixture.
- Enjoy with some Brioche or Pav Bhaji buns or regular bakery buns.
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