Total Time
40mins
Prep 20 mins
Cook 20 mins

From the Thursday magazine, this recipe was submitted by Apan Goswami to the 'What's Cooking' column.

Ingredients Nutrition

Directions

  1. Grind the onions, ginger and chillies to form a paste.
  2. This is the'masala paste'.
  3. Hard boil the eggs.
  4. Peel the eggs.
  5. Cut the eggs into equal halves.
  6. Heat ghee/oil in a small skillet.
  7. Fry the masala paste for 4-5 minutes till the onions turn golden brown.
  8. Carefully place the halved eggs in the prepared masala.
  9. Fry for 2 minutes on low flame.
  10. Add milk.
  11. Mix well.
  12. Increase flame to high.
  13. Let the curry boil for a few minutes.
  14. Add salt.
  15. Reduce flame to a simmer.
  16. Allow the gravy (curry) to thicken.
  17. Once this happens, sprinkle garam masala on it.
  18. When cooked, garnish with corriander leaves.
  19. Serve hot with parathas or tandoori rotis (recipes posted separately).

Reviews

(2)
Most Helpful

Wow! I'd never had a meatless masala before, but I absolutely LOVED this! Excellent, incredibly simple, and just delicious! Thanks a million!

AspiringCookie July 14, 2007

Made many egg massala recipes before and this was a new one to me because most use curry powder. I did not use 4 chliies but 1 large one, the reason was that the main dish was already very spicy, this was served as a side-dish, and I wanted to keep a contrast in flavors so did not want this to be too hot. I also made the sauce in the morning, added the eggs when I reheated the sauce, the flavors had improved from making it in advance. Will make this again, it had a very light and fresh taste!

Pets'R'us June 11, 2003

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