Garlic Egg Fry
A quick and spicy egg dish made with hard-boiled eggs tossed in a fragrant masala of garlic, onions, and classic Indian spices. Perfect for a simple weeknight meal with rotis or rice.
For 4 servings
Prepare the Hard-Boiled Eggs
- Place the eggs in a saucepan and cover them with cold water by at least one inch.
- Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Carefully drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- Once cooled, peel the eggs and slice them in half lengthwise. Set aside.
Sauté Aromatics and Build the Masala Base
- Heat oil in a wide, heavy-bottomed pan over medium heat.
- Add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- Add the chopped garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears and the garlic is fragrant.
Cook the Masala
- Add the chopped tomatoes to the pan and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
- Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir continuously for 1 minute to cook the spices without burning them.
- You will notice the oil starting to separate from the masala, which indicates it's well-cooked.
Combine Eggs with Masala
- Pour in 1/4 cup of water and stir to create a thick, coating consistency for the masala.
- Gently place the halved eggs into the pan, yolk-side up, to prevent them from breaking.
- Carefully spoon the masala over each egg half, ensuring they are well-coated.
- Cover the pan and let it simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors of the masala.
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
- Gently toss one last time to combine.
- Serve the Garlic Egg Fry hot with fresh rotis, chapatis, or as a side dish with dal and steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use ghee or a mix of oil and ghee for sautéing.
- 2Make shallow slits on the boiled egg whites before adding them to the masala. This helps them absorb more flavor.
- 3Be very gentle when stirring after adding the eggs to prevent the yolks from crumbling out.
- 4For a deeper color, you can use Kashmiri red chili powder, which is less spicy but gives a vibrant red hue.
- 5Ensure the garlic is finely chopped rather than a paste for a better texture and more pronounced flavor.
Adapt it for your goals.
Add Vegetables
Incorporate thinly sliced bell peppers (capsicum) along with the onions for added crunch and flavor.
Make it CreamyMake it Creamy
Stir in 2 tablespoons of cashew paste or fresh cream at the end for a richer, creamier masala.
Gravy VersionGravy Version
Increase the water to 1 cup and add a pinch of sugar to balance the flavors for a gravy-based egg curry.
Vegan/Vegetarian OptionVegan/Vegetarian Option
Substitute the eggs with pan-fried paneer cubes or firm tofu for a delicious vegetarian alternative.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Boosts Immunity
The high content of garlic, ginger, and turmeric provides powerful anti-inflammatory and antioxidant properties. Garlic's allicin is known to enhance the disease-fighting response of white blood cells.
Rich in Nutrients
This dish is packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline from the eggs, which are vital for brain health and metabolism.
Frequently asked questions
One serving of Garlic Egg Fry (two egg halves with masala) contains approximately 250-280 calories, depending on the amount of oil used.