Egg Masala AKA anda masala/curry is a spicy and flavourful curry. It’s low-carb compliant and even if you’re not a low-carber, it works a treat as a side for rice or flat breads.
Story time! I hadn’t tasted eggs in a curry until about a few years ago. So, truth be told, Egg Masala or any egg-based curries are new in my repertoire. I grew up lacto-ovo vegetarian, the type of vegetarian who eats dairy products and eggs. However, we were served the classic hard-boiled eggs, sunny side up or omelette. Egg in a curry form was unheard of.
My most cherished memories of eggs where when my mum would smear mint chutney on bread slices, generously buttered and stuffed with omelette. That sandwich maker would make a promising hiss when the hot plate of the machine and buttered exterior of the toasts came in contact. A hiss, an assurance, that breakfast was just around the corner. Ah!
After my mother’s sudden demise, I fell out of love with eggs so much so that I stopped consuming it for a really long time. I am talking nearly two decades. I mean, I wouldn’t say no to eggs in sauces, cakes or baked goods but, just didn’t eat it in its absolute form.
Thanks to my ketogenic way of eating, which I started mid-2017, I properly re-introduced eggs to help me hit my daily macros. Eggs became an important component whether I enjoyed it or not. I had to get creative and include eggs in my diet. The classics that I loved as a child didn’t excite me after a long break. I needed that ‘something extra’, some pizzazz love it all over again.
Then, it struck me that I can make a killer curry, and this humble poultry could soak in all the delicious flavours of a curry sauce. I hit the goldmine! No, I did not invent the idea of eggs in a curry; it’s been there for a lifetime. But, for someone who has never had anything but a simple boiled egg or omelette, this was new and quite appealing.
Before this Egg Masala idea came along, a staple in my meal plans was my South Indian Style Egg Curry. As with anything, when a recipe is overdone, it gets quite boring.
The idea for the dish comes from a recipe I shared recently. The Lasooni Paneer’s base is quite versatile and with a few tweaks, we have Egg Masala. Ta-da!
Egg Masala is not your typical anda curry; unlike many Indian gravy-based dishes, this one doesn’t use any tomatoes. It is made with easily available ingredients and is flavour max.
Serving Suggestions
- Enjoy this curry hot with cauliflower rice. I enjoy this with Aldi’s Lower Carb Bread.
- Not on a keto or low-carb lifestyle? This is a superb side for rotis, naan or hot rice.
- Drizzle some fresh cream for that rich flavour.
- I love hard-boiled eggs for this masala. Adjust cooking times for a softer egg texture.
Serves: 2
Ingredients
Ingredients:
- Eggs – 4
- Water – Enough to boil the eggs
- Onion – 75g, chopped
- Ghee/Oil – 2 to 4 tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – As required
- Fresh coriander chopped – 1 Tbsp
To Grind:
- Garlic – 5 cloves
- Coriander – ½ bunch
- Green chillies – 4 (or more if you like a spicy curry)
- Ginger – ¼ of an inch piece, washed and peeled
- Water – As required
Directions
Prep:
- Place eggs in a saucepan and fill it with cold water 1 inch above the eggs.
- Bring it to a boil.
- Leave it to boil for 8 to 10 minutes for hard-boiled egg or for fewer minutes if you like a softer yolk.
- Drain the water.
- Cool and peel the shell.
- Set aside.
Method:
- Heat a teaspoon of oil or ghee.
- Add the onions and a small sprinkle of salt.
- Cook onion to achieve a golden brown colour.
- Set aside to cool.
- Grind the cooked onions with and ingredients listed under ‘To Grind’ into a smooth paste.
- Use water optionally, if you want a smoother paste.
- Heat the a teaspoon of oil/ghee in the same pan.
- Add the ground paste and cook until the oil separates from the sides.
- Add the spice powders and more salt, if required.
- Mix and simmer the sauce till the raw smell of ginger and garlic is gone.
- Make three slits on the sides of the boiled eggs.
- Add them to the simmering curry.
- Mix the boiled eggs in the curry in regular intervals.
- Allow 5 minutes for the eggs to cook in the masala.
- Turn off the stove after the masala has achieved desired thickness.
- Serve hot with cauliflower rice or shirtaki rice.
- If you’re not a low-carb follower, serve this with hot rice or flat breads of your choice.
Tips:
- Sauté eggs in ghee or oil before adding it to the sauce.
- Add/omit/adjust ingredients to suit your taste.
- You could add other low-carb vegetables like cauliflower, broccoli and French beans to the curry.
- Add fresh cream when simmering the sauce for a rich curry
- These proportions are suited for ketogenic and low-carb lifestyles. Adjust the quantities to suit your dietary needs.
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Love this! One of my favorites.
Thank you, Shantala. It is quite the go-to meals!
This is so drool worthy. Interestingly you didn’t use tomatoes 🙂 I’m surely gonna give this receipe a try nandu
Thank you, Frankie! I am so glad this recipe appealed to you. Can’t wait to hear your feedback.
Superb presentation