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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the ghee in a pan.
Add the sliced onion, garlic, and green chillies. Sauté until the onions are lightly browned.
Pour in the tomato purée and cook for 2–3 minutes.
Add the chilli powder, turmeric, garam masala, and salt. Mix well and cook until the masala thickens slightly.
Add the sliced boiled eggs and gently coat them with the masala.
Switch off the heat and garnish with fresh coriander.
Serve hot with roti, rice, toast, or on its own.
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Adjust the amount of garam masala to taste, using up to 1.5 tsp if desired.
Can I use oil instead of ghee?
Yes, you can substitute ghee with any cooking oil of your choice.
How can I make this dish less spicy?
Reduce the amount of red chilli powder and green chillies to suit your spice preference.
Can I prepare this dish in advance?
Yes, you can prepare the masala in advance and add the eggs just before serving.
What can I serve with egg masala?
Egg masala pairs well with roti, rice, toast, or can be enjoyed on its own.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
