Egg Masala

Ingredients

• 3 Eggs (Fried individually on both sides)
• Mustard oil (As required for frying the eggs and cooking the masala)
• 1 Onion (Medium, finely chopped)
• 1 tbsp Ginger-garlic paste
• 1 Tomato (Medium; made into a paste)
• Salt (To taste; use a little when frying the eggs and more in the gravy as needed)
• 1 tbsp Kashmiri red chili powder
• 0.5 tbsp Red chili powder (Used in the gravy and a little for seasoning the fried eggs)
• 0.5 tbsp Black pepper powder
• 0.5 tbsp Cumin powder
• 0.6 tbsp Coriander powder (Slightly more than 1/2 tbsp)
• 0.4 tbsp Turmeric powder (Slightly less than 1/2 tbsp)
• Fresh coriander leaves (A handful, chopped, for finishing)
• Water (As required for the masala and gravy)

Steps

1. 1

   Heat a small amount of mustard oil in a kadhai or deep skillet over medium heat. The oil should be hot enough that an egg begins to sizzle immediately, but it should not smoke.

2. 2

   Crack one egg directly into the hot pan. Sprinkle it with a little salt and red chili powder. Fry until the underside is set and lightly browned, then carefully turn and fry the other side. Remove the egg and set it aside.

3. 3

   Repeat the frying process with the remaining two eggs, adding a little more mustard oil if needed. Season each egg with a little salt and red chili powder, fry on both sides, and keep all three fried eggs aside.

4. 4

   In the same kadhai, add a little more mustard oil and return the pan to medium heat.

5. 5

   Add the finely chopped onion. Cook, stirring regularly, until it becomes deep golden brown and softened, about 7–10 minutes. Do not stop at merely translucent; the browned onion forms the base of the masala.

6. 6

   Add the ginger-garlic paste. Sauté it with the onion until fragrant and well cooked, about 1–2 minutes, stirring so it does not scorch.

7. 7

   Add a splash of water and stir, scraping any browned masala from the bottom of the kadhai. Add the paste made from the medium tomato and cook it into the onion mixture until combined.

8. 8

   Add salt, the Kashmiri red chili powder, red chili powder, black pepper powder, cumin powder, coriander powder, and turmeric powder. Add a little water and stir thoroughly.

9. 9

   Bhuno the masala over medium heat, stirring frequently, until it is thick, glossy, and well cooked and the raw smell of the spices and tomato has gone. Add small splashes of water if the mixture begins to stick.

10. 10

    Pour in enough water to create the desired amount of gravy. Stir well and bring the mixture to a steady boil.

11. 11

    Gently add the fried eggs to the boiling gravy. Reduce the heat to low, cover the kadhai, and cook for a few minutes so the eggs absorb the flavors of the masala.

12. 12

    Turn off the heat and finish with the fresh coriander leaves. Serve hot with the gravy spooned over the eggs.

Notes

The source leaves the quantities of mustard oil, salt, and water to the cook. Add water gradually so the gravy is not too thin. Serve with rice, roti, naan, or paratha.

Nutrition per serving

• main
• egg
• curry
• South Asian
• vegetarian
• stovetop
• spicy
• gluten-free