Green Masala Egg Curry
Hard-boiled eggs simmered in a vibrant, fragrant gravy made from fresh cilantro, mint, and green chilies. This flavorful curry is a delicious twist on the classic egg curry and pairs perfectly with roti or rice.
For 4 servings
Prepare Eggs & Green Masala Paste
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- Drain the hot water and immediately place eggs in an ice bath or under cold running water for 5 minutes. Peel the eggs, make a few shallow slits on each, and set aside.
- In a blender, combine coriander leaves, mint leaves, green chilies, ginger, and garlic. Blend into a smooth paste. Add the whisked, room-temperature curd and blend again briefly to combine. Add a splash of water only if needed for blending.
Sauté Eggs & Cook the Gravy
- Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the slit boiled eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until the spices are fragrant.
- Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- Lower the heat and add the prepared green masala paste. Cook for 5-6 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
- Stir in the turmeric powder, coriander powder, and salt. Cook for another minute until the raw smell of the spices disappears.
Simmer & Finish the Curry
- Pour in 1 cup of water, stir well to combine, and scrape any bits from the bottom of the pan. Bring the gravy to a gentle simmer.
- Gently add the sautéed eggs back into the gravy.
- Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the masala.
- Turn off the heat. Stir in the garam masala and fresh lemon juice. Taste and adjust salt if necessary.
- Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To maintain the vibrant green color of the masala, avoid overcooking the paste after adding it to the pan.
- 2Using room temperature curd and adding it to the blender (not the hot pan) prevents it from splitting or curdling.
- 3Shallow-frying the boiled eggs gives them a delightful, slightly chewy texture and helps them hold their shape in the gravy.
- 4For a richer, creamier curry, blend 8-10 soaked cashews with the green masala paste.
- 5You can prepare the green masala paste a day in advance and store it in an airtight container in the refrigerator.
Adapt it for your goals.
Vegan-Friendly
Replace eggs with pan-fried firm tofu or boiled potatoes. Use a plant-based yogurt like coconut or almond yogurt instead of dairy curd.
With VegetablesWith Vegetables
Add 1/2 cup of green peas or par-boiled potato cubes to the gravy along with the water and simmer until cooked through.
Creamier GravyCreamier Gravy
For a richer finish, stir in 2-3 tablespoons of fresh cream or coconut milk at the end, just before adding the garam masala.
Different ProteinDifferent Protein
This green masala gravy works wonderfully with pan-fried paneer cubes or boneless chicken pieces as well.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is crucial for muscle repair, building tissues, and maintaining overall body function.
Packed with Antioxidants
The green masala, made from fresh coriander, mint, ginger, and garlic, is loaded with antioxidants that help protect your body from damage by free radicals and reduce inflammation.
Immunity Booster
Ingredients like garlic, ginger, and turmeric are known for their natural anti-inflammatory and antimicrobial properties, which can help strengthen the immune system.
Frequently asked questions
One serving of Green Masala Egg Curry (approximately 2 eggs with gravy) contains around 300-350 calories, making it a moderately caloric and satisfying main dish. The exact count can vary based on the amount of oil used.