Egg Kadai Masala (Egg Karahi) is one of the simplest yet delicious boiled egg recipes. It can be served alongside steamed rice, ghee rice, roti, chapati, phulka, etc.
Boiled egg masala
If you are tired of eating veggies and meat for dinner and looking for something quick and delicious, this egg kadai masala is for you. My kids love boiled eggs and dishes made with them so much that we have started preparing it more often.
You only need basic ingredients from your kitchen and boiled eggs. If you have leftover boiled eggs, you can even use them. I have already shared a chicken karahi recipe that my family loves, and today, for a change, I made it with eggs instead of chicken.
Ingredients
Oil: Coconut oil, vegetable oil, or any cooking oil you choose.
Spices: Turmeric powder, red chile powder, and garam masala powder.
Base: The base, flavor, and texture of the gravy come from onion, garlic, ginger, green chilies, and tomato.
Eggs: hard-boiled eggs.
Herbs: Cilantro or coriander leaves for fresh flavor.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Heat oil in a pan on medium flame. Add onions and garlic and sauté for 4 to 5 minutes or until golden in color.
- Add ginger, slit green chilies, and saute for another 2 to 3 minutes.
- Add turmeric, red chile powder, garam masala, and sliced tomatoes and mix well. Cover and cook for 4 to 5 minutes.
- After 5 mins, add salt and chopped cilantro and mix well. Cover and cook for an additional 4 to 5 minutes.
- After 5 minutes, give it another mix. Add water (approximately ¼ cup) to adjust the consistency of the gravy, mix it, and bring it to a simmer.
- Once the gravy starts simmering, add 6 to 8 boiled eggs, halved. Cover and cook for 4 to 5 minutes.
- Garnish with chopped cilantro and sliced ginger. Serve and enjoy.
Tips
- Adjust all ingredients to taste.
- The dish's taste comes from sauteing onion and simmering tomatoes with aromatic spices.
More egg recipes
Recipe card
Egg Kadai Masala - Easy Egg Side Dish
Equipment
- Kadai
Ingredients
- 2 tablespoon Oil
- 2 Onion medium-sized finely chopped
- 2 to 3 Garlic cloves chopped
- 1 inch Ginger finely chopped
- 3 to 4 Green chilies slit
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chile powder
- 1 teaspoon Garam masala powder
- 2 Tomatoes sliced
- ¾ teaspoon Salt
- 2 tablespoon Coriander leaves cilantro, more for garnish
- 6 to 8 Boiled eggs
- Ginger juliennes for garnish
Instructions
- Heat oil in a pan on medium flame. Add onions and garlic and sauté for 4 to 5 minutes or until golden in color.2 tablespoon Oil, 2 Onion, 2 to 3 Garlic cloves
- Add ginger, slit green chilies, and saute for another 2 to 3 minutes.1 inch Ginger, 3 to 4 Green chilies
- Add turmeric, red chile powder, garam masala, and sliced tomatoes and mix well. Cover and cook for 4 to 5 minutes.½ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Garam masala powder, 2 Tomatoes
- After 5 mins, add salt and chopped cilantro and mix well. Cover and cook for an additional 4 to 5 minutes.¾ teaspoon Salt, 2 tablespoon Coriander leaves
- After 5 minutes, give it another mix. Add water (approximately ¼ cup) to adjust the consistency of the gravy, mix it, and bring it to a simmer.
- Once the gravy starts simmering, add 6 to 8 boiled eggs, halved. Cover and cook for 4 to 5 minutes.6 to 8 Boiled eggs
- Garnish with chopped cilantro and sliced ginger. Serve and enjoy.Ginger juliennes
Video
Notes
- Adjust all ingredients to taste.
- The dish's taste comes from sauteing onion and simmering tomatoes with aromatic spices.
Nutrition
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